Introduction

Famous Crab Bombs Classic is a delightful seafood appetizer known for its tender lumps of crab meat mixed with flavorful seasonings and baked to golden perfection. It’s perfect for entertaining or a special family treat.

Famous Crab Bombs Classic Recipe - Recipe Image

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

Step 1: Preheat the oven to 375°F (190°C) and allow it to fully heat.
Step 2: Inspect the crab meat carefully, removing any shells while keeping the lumps intact.
Step 3: In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley until well combined.
Step 4: Add the lump crab meat and crushed buttery crackers to the bowl. Fold gently until the mixture just comes together, being careful not to overmix to preserve the crab’s texture.
Step 5: Shape the mixture into 4 to 6 even mounds and arrange them on a parchment-lined or greased baking sheet.
Step 6: Brush each crab mound generously with melted butter. Bake for 18-20 minutes until they are golden brown and heated through.
Step 7: Serve immediately with lemon wedges and additional Old Bay seasoning if desired.

Tips & Variations

Use fresh crab meat if possible for the best flavor and texture; pasteurized crab is a convenient alternative.
For a spicy kick, add a pinch of cayenne pepper or hot sauce to the mixture.
Serve with a tangy dipping sauce like spicy aioli or a simple lemon butter sauce for extra indulgence.

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/150°C) until warmed through to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crab bombs ahead of time?

You can assemble the crab bombs a few hours ahead and keep them covered in the refrigerator before baking, but it’s best to bake and serve them fresh for optimal texture.

What can I use instead of buttery crackers?

You can substitute crushed saltine crackers, panko breadcrumbs, or crushed Ritz crackers to bind the mixture while adding a slight crunch and flavor.

Famous Crab Bombs Classic Recipe

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4.9 from 116 reviews

Famous Crab Bombs Classic is a savory and elegant appetizer featuring jumbo lump crab meat mixed with flavorful ingredients like mayonnaise, Dijon mustard, and Old Bay seasoning. Baked to golden perfection and brushed with melted butter, these crab bombs are perfect for entertaining or a special seafood treat, served warm with fresh lemon wedges.

Author: Lena
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 to 6 crab bombs 1x
Category: Appetizer
Method: Baking
Cuisine: American Seafood

Ingredients

Scale

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

For Baking

Melted butter for brushing
Lemon wedges for serving

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and ensure it reaches the full temperature before baking the crab bombs.
Prepare Crab Meat: Carefully inspect the jumbo lump crab meat, removing any shells while keeping the lumps intact to maintain delicate texture.
Make the Mixture: In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and finely chopped parsley until smooth and well combined.
Combine Ingredients: Gently fold in the lump crab meat and crushed buttery crackers into the mixture. Mix just until combined to preserve the chunky texture of the crab.
Form and Arrange: Shape the mixture into 4 to 6 even mounds and place them on a parchment-lined or greased baking sheet.
Bake: Brush each crab bomb generously with melted butter. Bake in the preheated oven for 18 to 20 minutes, or until the tops are golden brown and the mixture is heated through.
Serve: Remove from oven and serve immediately with fresh lemon wedges and optional additional Old Bay seasoning for extra flavor.

Notes

Ensure to remove any crab shells very carefully for the best eating experience.
Avoid overmixing the crab mixture to keep the texture light and chunky.
Buttery crackers add a subtle crunch and flavor but can be substituted with breadcrumbs if preferred.
Serve these crab bombs hot for the best flavor and texture.
Leftovers can be refrigerated and gently reheated but are best enjoyed fresh.

Keywords: Crab Bombs, Crab Appetizer, Baked Crab, Seafood Starter, Old Bay Crab Recipe, Party Appetizer, Easy Crab Dish