Famous Crab Bombs Classic (Print Version)
Jumbo crab, buttery crackers, fresh parsley, and Old Bay deliver classic coastal flavor in golden baked mounds.
# Ingredients:
→ Crab Mixture
01 -
1 pound jumbo lump crab meat, fresh or pasteurized
02 -
1/4 cup mayonnaise
03 -
1 large egg, lightly beaten
04 -
1 tablespoon Dijon mustard
05 -
1 teaspoon Old Bay seasoning
06 -
1 teaspoon freshly squeezed lemon juice
07 -
1 tablespoon fresh parsley, finely chopped
08 -
2 tablespoons buttery crackers, crushed
→ Finishing
09 -
Melted butter for brushing
10 -
Lemon wedges for serving
# Steps:
01 -
Set oven to 375°F (190°C) and allow it to come to temperature.
02 -
Carefully inspect the crab meat, removing any shell fragments while keeping the large lumps intact.
03 -
In a large mixing bowl, thoroughly whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and fresh parsley until emulsified.
04 -
Gently add the crab meat and crushed buttery crackers to the bowl. Fold the ingredients together delicately, ensuring the crab remains in large pieces and mixture just holds together. Avoid overmixing.
05 -
Form the mixture into 4 to 6 uniform mounds and place them onto a parchment-lined or greased baking sheet.
06 -
Brush each mound generously with melted butter. Transfer to oven and bake for 18 to 20 minutes, or until golden and heated through.
07 -
Serve immediately with lemon wedges on the side and extra Old Bay seasoning if desired.
# Notes:
01 -
For optimal texture, avoid overmixing and handle the crab gently to preserve jumbo lumps.
02 -
Pasteurized crab meat may require extra seasoning compared to fresh crab.