Famous Crab Bombs Classic Recipe

Introduction

Famous Crab Bombs Classic is a delightful seafood appetizer that features tender jumbo lump crab meat mixed with flavorful seasonings and baked to golden perfection. This easy-to-make dish is perfect for entertaining or a special family meal.

Ingredients

• 1 pound jumbo lump crab meat, fresh or pasteurized
• ¼ cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1 teaspoon lemon juice
• 1 tablespoon fresh parsley, finely chopped
• 2 tablespoons crushed buttery crackers
• Melted butter for brushing
• Lemon wedges for serving

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and allow it to fully heat.
2. Step 2: Inspect the crab meat carefully, removing any shells while keeping the delicate lumps intact.
3. Step 3: In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley until well combined.
4. Step 4: Add the lump crab meat and crushed crackers to the bowl. Fold gently until the mixture just comes together, avoiding overmixing to preserve the crab’s texture.
5. Step 5: Shape the mixture into 4-6 even mounds and arrange them on a parchment-lined or greased baking sheet.
6. Step 6: Brush each crab mound generously with melted butter.
7. Step 7: Bake for 18-20 minutes until golden brown and heated through.
8. Step 8: Serve immediately with lemon wedges and additional Old Bay seasoning if desired.

Tips & Variations

• For extra crunch, sprinkle additional crushed crackers on top before baking.
• Use lump crab meat if possible for the best texture and flavor.
• Try adding a pinch of cayenne pepper for a spicy kick.
• Serve with a creamy dipping sauce like tartar or remoulade for added flavor.

Storage

Store leftover crab bombs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F) to maintain texture without drying out. They are best enjoyed fresh for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of fresh?

Yes, canned crab meat can be used if fresh or pasteurized jumbo lump crab is not available, but fresh lump crab offers a better texture and flavor.

Can I prepare the crab bombs ahead of time?

You can assemble the mixture and shape the crab bombs a few hours in advance, then cover and refrigerate until ready to bake. Avoid baking in advance to keep them fresh and tender.

Famous Crab Bombs Classic Recipe

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★★★★★

4.6 from 50 reviews

Famous Crab Bombs Classic is a delectable baked seafood appetizer featuring jumbo lump crab meat combined with mayonnaise, Dijon mustard, and Old Bay seasoning. Lightly mixed with crushed buttery crackers and fresh parsley, these crab bombs are baked to golden perfection and served warm with lemon wedges, making them an elegant starter or party treat.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 to 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crab Bomb Mixture

• 1 pound jumbo lump crab meat, fresh or pasteurized
• ¼ cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1 teaspoon lemon juice
• 1 tablespoon fresh parsley, finely chopped
• 2 tablespoons crushed buttery crackers

To Finish

• Melted butter for brushing
• Lemon wedges for serving

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and allow it to fully heat to ensure even baking of the crab bombs.
2. Prepare Crab Meat: Carefully inspect the jumbo lump crab meat to remove any remaining shell fragments while preserving the delicate lumps to retain texture.
3. Make the Mixture: In a large mixing bowl, whisk together the mayonnaise, lightly beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and finely chopped fresh parsley until the ingredients are thoroughly combined.
4. Combine Ingredients: Gently fold the lump crab meat and crushed buttery crackers into the wet mixture, being careful not to overmix in order to maintain the crab’s natural texture and prevent the mixture from becoming mushy.
5. Form and Arrange: Shape the crab mixture into 4 to 6 even-sized mounds and place them on a parchment-lined or greased baking sheet, spaced evenly to allow proper baking.
6. Bake: Brush each crab mound generously with melted butter to promote browning. Bake in the preheated oven for 18-20 minutes until the crab bombs are golden brown on top and thoroughly heated through.
7. Serve: Serve the crab bombs immediately while warm, accompanied by lemon wedges and, optionally, an extra sprinkle of Old Bay seasoning for added flavor.

Notes

• Use fresh or high-quality pasteurized jumbo lump crab meat for best results and texture.
• Do not overmix the crab mixture to keep the lumps intact and avoid a dense texture.
• Melted butter brush enhances browning and flavor; substitute with clarified butter for a richer taste if desired.
• Serve immediately after baking for optimal texture and flavor.
• Leftover crab bombs can be gently reheated in the oven but may lose some crispness.

Keywords: crab bombs, baked crab appetizer, seafood appetizer, Old Bay seasoning, jumbo lump crab, crab recipe, party appetizer