Famous Crab Bombs

📖 Description:

Crab Bombs are a luxurious seafood dish made almost entirely of sweet, tender lump crab meat—lightly seasoned and held together with just enough filler to keep their rich flavor intact. They’re called “bombs” because each serving is a generous, ball-shaped mound of crab—like a crab cake, but more indulgent. This recipe closely mimics the iconic ones served at famous seafood spots in Maryland and is perfect for special occasions, holidays, or a decadent dinner.

🍽️ Servings:

Serves: 4
Yield: 4 large crab bombs

🧾 Ingredients for Famous Crab Bombs

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

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp Old Bay seasoning

• 1 egg, lightly beaten

• 1/2 cup crushed saltine crackers (or panko breadcrumbs)

• 1 tbsp parsley, finely chopped (optional)

• 1 tbsp lemon juice

• 2 tbsp unsalted butter, melted (for brushing)

👨‍🍳 Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare Crab Mixture:
   In a large bowl, gently mix the crab meat with mayonnaise, mustard, Worcestershire, Old Bay, egg, lemon juice, and parsley. Be careful not to break up the crab too much.

3. Add Binder:
   Fold in the crushed crackers gently. Add just enough to hold the mixture together—it should still be moist.

4. Form Crab Bombs:
   Using your hands or a large scoop, shape the mixture into 4 large mounds (like oversized crab cakes) and place them on the prepared baking sheet.

5. Brush and Bake:
   Brush each crab bomb with melted butter. Bake for 18–22 minutes or until golden brown and heated through. Internal temp should be at least 145°F (63°C).

6. Serve:
   Serve hot with lemon wedges, tartar sauce, or a drizzle of melted butter.

📝 Notes & Tips:

• Best Crab: Use fresh lump or jumbo lump crab meat. Avoid imitation crab.

• Filler Caution: Use minimal binder—this is what makes crab bombs so rich and special.

• Make Ahead: You can form the bombs and refrigerate them for up to 8 hours before baking.

• Freezing: Freeze formed, uncooked crab bombs for up to 1 month. Bake from frozen, adding 5–7 more minutes.

• Extra Kick: Add a pinch of cayenne or hot sauce for heat.

🍴 Serving Suggestions:

• Serve with roasted vegetables, coleslaw, or a side of garlic mashed potatoes.

• For a light pairing, try with a green salad and a crisp white wine like Sauvignon Blanc.

🍎 Nutritional Info (Per Crab Bomb – Approximate):

• Calories: 310

• Protein: 25g

• Fat: 20g

• Carbohydrates: 6g

• Fiber: 0g

• Sugars: 1g

• Sodium: 680mg

• Cholesterol: 145mg

(Note: Values may vary based on exact ingredients used.)

🌟 Health Benefits:

• High in Protein: Excellent for muscle repair and satiety.

• Low in Carbs: Great for keto or low-carb diets.

• Rich in Omega-3s: Crab provides heart-healthy fatty acids.

• Vitamins & Minerals: Packed with B12, zinc, selenium, and phosphorus.

❓ Q&A

Q: Can I use canned crab?
A: Yes, but make sure it’s high-quality lump crab meat. Drain it well and check for shells.

Q: Can I pan-fry instead of bake?
A: You can, but because of the low binder content, the bombs may fall apart. Baking is recommended for shape retention.

Q: How do I keep them from falling apart?
A: Don’t skip the chilling step before baking (even 30 mins helps), and handle the crab meat gently when mixing.

Q: What makes this different from a crab cake?
A: Crab Bombs are larger and use much less filler than traditional crab cakes, letting the crab flavor shine.

Q: Can I make smaller ones for appetizers?
A: Absolutely! Make 8–10 mini bombs and reduce baking time to 12–15 minutes.