Description
Famous Crab Bombs are scrumptious seafood appetizers featuring jumbo lump crab meat mixed with flavorful ingredients, formed into round bites, and baked to a golden perfection. They offer a delightful combination of tender crab, a hint of Old Bay seasoning, and a crispy outer layer, making them perfect for parties or a special treat.
Ingredients
Scale
Crab Mixture
- 1 lb jumbo lump crab meat
- 1/4 cup mayonnaise
- 1 tsp Old Bay seasoning
- 1 large egg
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- 2 tbsp breadcrumbs (use sparingly)
For Brushing
- 2 tbsp melted butter
Instructions
- Mix the Crab Filling: In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Old Bay seasoning, Dijon mustard, egg, chopped fresh parsley, and breadcrumbs. Be careful not to break up the crab meat too much to keep the texture intact.
- Shape Crab Bombs: Carefully form the crab mixture into round balls about the size of a baseball. Handle them gently to maintain their shape.
- Prepare Baking Sheet: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or aluminum foil to prevent sticking and ease cleanup.
- Brush with Butter: Place the crab bombs on the prepared baking sheet and brush the tops generously with melted butter. This will help achieve a beautiful golden crust during baking.
- Bake: Bake the crab bombs in the preheated oven for 12 to 15 minutes, or until they turn golden brown. For an extra crispy top, you can broil them for an additional 1 to 2 minutes, watching carefully to avoid burning.
- Serve: Remove from oven and serve the crab bombs hot. Garnish with extra parsley, lemon wedges, or your favorite dipping sauce for added flavor.
Notes
- Use jumbo lump crab meat for the best texture and flavor, but lump crab can work if needed.
- Be gentle when mixing and forming the crab bombs to preserve the meat’s texture.
- If you want a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs or crushed almonds.
- For a richer flavor, brush with clarified butter instead of regular melted butter.
- Baking at a high temperature ensures the crab bombs cook quickly without drying out.
