Introduction

Famous Crab Bombs Classic is a delightful seafood appetizer featuring tender jumbo lump crab meat blended with savory seasonings and baked to golden perfection. Perfect for entertaining or a special treat, these savory bites are easy to prepare and impress every time.

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 your oven to 375°F (190°C) and allow it to reach the full temperature.
Step 2: Carefully inspect the crab meat, removing any shells while keeping the delicate lumps intact for the best texture.
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: Gently fold in the lump crab meat and crushed buttery crackers, mixing just until the ingredients come together. Avoid overmixing to preserve the crab’s delicate texture.
Step 5: Shape the mixture into 4 to 6 even mounds and place them on a parchment-lined or greased baking sheet.
Step 6: Brush each crab mound generously with melted butter to promote browning and flavor.
Step 7: Bake in the preheated oven for 18-20 minutes, or until golden brown and heated through.
Step 8: Serve immediately with lemon wedges and additional Old Bay seasoning if desired.

Tips & Variations

For a richer flavor, add a small amount of finely chopped green onion or shallots to the mixture.
You can substitute crushed buttery crackers with crushed saltine crackers or panko for a lighter texture.
Gently folding the crab instead of stirring ensures the lumps remain intact for a beautiful presentation.
Brush with clarified butter instead of regular melted butter for a cleaner taste and better browning.

Storage

Store any leftover crab bombs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 325°F (160°C) oven for 10-12 minutes to maintain texture without drying out. Avoid microwaving, as it may make the crab rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat for this recipe?

While fresh or pasteurized jumbo lump crab gives the best texture and flavor, you can use canned crab meat if necessary. Just be sure to drain it well and handle gently to avoid breaking up the lumps.

Can I prepare the crab bombs ahead of time?

Yes, you can assemble the crab bombs and refrigerate them for up to 24 hours before baking. Keep them covered tightly to prevent drying out. Bake just before serving for the best freshness and texture.

Famous Crab Bombs Classic Recipe

Print Recipe

★★★★★

4.4 from 127 reviews

Discover the classic taste of Famous Crab Bombs, a delicious baked appetizer featuring jumbo lump crab meat blended with creamy mayonnaise, Dijon mustard, and Old Bay seasoning. These golden-brown crab mounds are brushed with melted butter and baked to perfection, making them an irresistible starter perfect for entertaining or a special treat.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4–6 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Crab 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 allow it to fully heat for even baking.
Prepare Crab Meat: Carefully inspect the jumbo lump crab meat and remove any shells, ensuring the delicate crab lumps remain intact for a tender texture.
Make the Mixture: In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and finely chopped parsley until the ingredients are well combined and smooth.
Combine Ingredients: Gently fold the lump crab meat and crushed buttery crackers into the bowl mixture, taking care not to overmix in order to preserve the crab’s natural texture and lumps.
Form and Arrange: Shape the crab mixture into 4 to 6 even mounds using your hands or a spoon. Place the mounds on a baking sheet lined with parchment paper or lightly greased for easy removal.
Bake: Brush each crab mound generously with melted butter to add richness and promote a golden crust. Bake in the preheated oven for 18 to 20 minutes until the bombs are heated through and golden brown on top.
Serve: Remove the crab bombs from the oven and serve immediately with fresh lemon wedges and additional Old Bay seasoning if desired for a zesty finish.

Notes

Be careful not to overmix the crab mixture to keep the lumps of crab meat intact, preserving texture.
Using fresh jumbo lump crab meat enhances flavor, but pasteurized crab meat works well too.
Crushed buttery crackers add a subtle crunch and help bind the mixture together.
Brushing with melted butter before baking promotes a golden, rich crust on the crab bombs.
Serve with lemon wedges to brighten and complement the flavors.
These can be prepared ahead of time and refrigerated before baking for convenience.

Keywords: crab bombs, baked crab appetizer, jumbo lump crab recipe, seafood appetizer, Old Bay seasoning crab, easy crab recipe