Famous Crab Bombs

 Famous Crab Bombs Recipe

Ingredients:

• 1 lb jumbo lump  crab meat (fresh, picked over for shells)

• 1 large egg

• 2 tbsp  mayonnaise

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp  Old Bay seasoning (or to taste)

• ½ tsp lemon juice

• ½ cup crushed saltine crackers (or panko breadcrumbs)

• 2 tbsp unsalted butter, melted

• Fresh parsley, chopped (optional for garnish)

• Lemon wedges (for serving)

Instructions:

1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.

2. In a large bowl, whisk together the egg, mayo, mustard, Worcestershire sauce, Old Bay, and lemon juice until smooth.

3. Gently fold in the crab meat (don’t break up lumps). Sprinkle in crushed crackers/panko and fold lightly until mixture just comes together. It should be moist but hold shape.

4. Shape mixture into 4 large crab bombs (round mounds, slightly bigger than crab cakes). Place them on the prepared baking sheet.

5. Drizzle or brush with melted butter on top.

6. Bake for 12–15 minutes, until golden brown on the outside and heated through.

7. Garnish with parsley and serve hot with lemon wedges and optional tartar sauce or remoulade.

Tips for Success:

• Don’t overmix or pack too tightly, or the bombs will be dense.

• Use fresh lump crab meat for best flavor.

• You can also broil them for the last 2 minutes to get extra golden tops.