Famous Crab Bombs

Famous Crab Bombs are a seafood lover’s dream—packed with sweet, succulent crab meat and barely anything else to get in the way. These crab bombs are rich, tender, and full of bold flavor, held together just enough to keep their shape while still letting the crab shine. I love making these for special dinners or when I want to impress with minimal effort.

Why You’ll Love This Recipe

I love how these crab bombs are all about the crab—no fillers, no distractions. Just high-quality crab meat, lightly seasoned and gently bound for a melt-in-my-mouth texture. They come together quickly, cook in under 30 minutes, and always feel like something truly indulgent. Whether I’m serving them with a crisp salad or buttery corn on the side, they’re the highlight of the meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lump or jumbo lump crab meat (fresh or pasteurized)

• Mayonnaise

• Dijon mustard

• Old Bay seasoning

• Egg

• Fresh lemon juice

• Worcestershire sauce

• Fresh parsley (chopped)

• Breadcrumbs (just a little, optional)

• Butter (for brushing or baking)

directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper.

2. In a large bowl, I gently mix the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, egg, Old Bay seasoning, and parsley.

3. I carefully fold in the crab meat, being gentle to avoid breaking up the large lumps. If the mixture needs a little help holding together, I add a tablespoon or two of breadcrumbs—just enough to bind.

4. I form the mixture into large, round mounds (like oversized crab cakes) and place them on the prepared baking dish.

5. I brush the tops lightly with melted butter for extra richness.

6. I bake for 18–22 minutes, or until they’re golden and heated through.

7. I serve them hot with lemon wedges and a little extra butter or tartar sauce on the side if I’m feeling fancy.

Servings and timing

This recipe makes about 4 large crab bombs, perfect for 2 to 4 servings. I spend around 15 minutes prepping and 20 minutes baking, so dinner is ready in under 40 minutes.

Variations

Sometimes I add a pinch of cayenne or hot sauce for a bit of heat. For a lighter touch, I swap some of the mayo with Greek yogurt. I’ve also tried mixing in finely diced red bell pepper or scallions for extra flavor and color. If I want a crustier finish, I broil the tops for 2 minutes at the end of baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in a 325°F (160°C) oven for about 10–12 minutes until warmed through. I avoid the microwave since it can make the texture rubbery. These also freeze well—just wrap tightly and thaw before reheating.

FAQs

What kind of crab meat is best?

I prefer lump or jumbo lump crab for its flavor and texture. I avoid imitation crab—it doesn’t work the same in this kind of recipe.

Can I make these ahead of time?

Yes, I prep the mixture and form the bombs earlier in the day, then refrigerate until I’m ready to bake.

Do I need to use breadcrumbs?

Only if the mixture feels too loose. I use as little as possible to keep the texture mostly crab and not bready.

Can I pan-fry them instead of baking?

Yes, but I keep the heat medium-low and use plenty of butter or oil to get a golden crust without burning.

What’s the best sauce to serve with them?

I usually go with lemon wedges and a drizzle of melted butter, but remoulade, tartar sauce, or a spicy aioli are all great options.

Conclusion

Famous Crab Bombs are the ultimate way to showcase fresh crab in a rich, flavorful, and elegant dish. I love how easy they are to prepare and how indulgent they feel on the plate. Whether for a dinner party or a weeknight treat, they’re a go-to recipe I keep coming back to when I want something special, simple, and absolutely delicious.

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