Famous Crab Bombs
Delightful crab bombs that bring the fresh taste of the sea to your kitchen, perfect for entertaining or as a special snack.
Ingredients
Crab Bomb Mixture
- 450 g jumbo lump crab meat, fresh or pasteurized Use fresh crab meat for the best flavor.
- 60 ml mayonnaise
- 1 large egg, lightly beaten
- 15 ml Dijon mustard
- 5 g Old Bay seasoning Adjust to taste.
- 5 ml lemon juice
- 15 ml fresh parsley, finely chopped
- 25 g crushed buttery crackers
- Melted butter for brushing
For Serving
- Lemon wedges For serving.
Instructions
Preparation
- Preheat the oven to 190°C.
- Inspect the crab meat thoroughly, removing any shells while keeping lumps intact.
- In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley until homogeneous.
- Add lump crab meat and crushed buttery crackers, folding gently until just combined. Avoid overmixing.
- Form the mixture into 4 to 6 even mounds and arrange on a parchment-lined or greased baking sheet.
- Brush each mound generously with melted butter.
Baking
- Bake for 18 to 20 minutes until golden brown and heated through.
Serving
- Serve hot with lemon wedges and additional Old Bay seasoning if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 10-15 minutes. Feel free to add other ingredients such as shredded cheese, green onions, or hot sauce for extra flavor.