Description
Famous Crab Bombs are a delectable seafood appetizer featuring jumbo lump crab meat mixed with flavorful seasonings and baked to golden perfection. These baseball-sized crab cakes are tender on the inside with a crispy buttery crust, perfect for serving at gatherings or a special dinner.
Ingredients
Scale
Crab Bomb 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 Ingredients: In a large bowl, gently mix the jumbo lump crab meat, mayonnaise, Old Bay seasoning, Dijon mustard, egg, fresh parsley, and breadcrumbs until just combined, being careful not to break up the crab meat too much.
- Form Crab Bombs: Carefully shape the mixture into round, baseball-sized balls, smoothing the surface to hold their shape.
- Preheat Oven: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare for Baking: Arrange the crab bombs on the baking sheet, leaving some space between each. Brush the tops generously with melted butter to encourage browning and crispiness.
- Bake: Bake the crab bombs for 12 to 15 minutes or until they turn a lovely golden brown on top. If you desire extra color and crispness, broil for an additional 1 to 2 minutes, watching closely to prevent burning.
- Serve: Serve the crab bombs hot, garnished with fresh parsley and lemon wedges. Pair them with your favorite dipping sauce for a delightful appetizer or light meal.
Notes
- Use jumbo lump crab meat for the best texture and flavor.
- Breadcrumbs should be used sparingly to keep the bombs tender.
- Brushing with melted butter promotes a crispy, golden crust.
- Do not overmix the crab meat to maintain chunkiness.
- Broil carefully at the end to prevent burning.
- Serve immediately for best taste and texture.
