Description
These Famous Crab Bombs are a Maryland classic—giant, tender crab cakes with barely any filler, baked to golden perfection. Packed with sweet lump crab meat, a creamy binder, and just enough crunch, they’re rich, flavorful, and perfect for any seafood lover. Elegant enough for guests, easy enough for a weeknight!
Ingredients
-
1 lb lump crab meat (preferably Maryland blue crab, carefully checked for shells)
-
1 large egg
-
¼ cup mayonnaise
-
1 tbsp Dijon mustard
-
1 tsp Worcestershire sauce
-
1 tsp fresh lemon juice
-
1 tbsp chopped fresh parsley
-
Salt and freshly ground black pepper, to taste
-
¼ cup crushed saltine crackers or panko breadcrumbs
-
2 tbsp melted butter or neutral oil, for brushing
Instructions
-
Prepare the Crab Meat:
Place crab meat in a large bowl and gently check for any shells or cartilage, taking care not to break apart the lumps. Set aside. -
Mix the Wet Ingredients:
In a separate bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice until smooth. -
Combine with Crab:
Pour the wet mixture over the crab meat. Add parsley, salt, and pepper. Gently fold to combine, keeping the lumps intact. -
Add Binder:
Sprinkle in the crushed crackers or panko and fold in lightly until just combined. Do not overmix. -
Shape and Bake:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it. Form the crab mixture into 2–4 large mounds and place them on the tray. -
Brush and Bake:
Brush each crab bomb with melted butter or oil. Bake for 18–20 minutes or until golden brown. For extra crispness, broil for the last 2 minutes (watch carefully).
Notes
-
For the best flavor and texture, always use fresh or pasteurized lump or jumbo lump crab meat. Avoid imitation crab.
-
Be gentle when mixing to keep those beautiful crab chunks intact.
-
These are great made ahead—just chill the mixture up to 24 hours in advance.
-
Serve with lemon wedges, tartar sauce, or a drizzle of melted garlic butter for even more indulgence.
-
Want to serve them as appetizers? Make mini crab bombs and bake for 12–14 minutes.
-
Equipment
-
Mixing bowls
-
Rubber spatula
-
Baking sheet
-
Parchment paper or non-stick spray
-
Pastry brush
-
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Coastal
Nutrition
- Serving Size: 1 crab bomb
- Calories: 260 kcal
- Sugar: 1g
- Sodium: 580 mg
- Fat: 18g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5 g
- Protein: 22g
- Cholesterol: 105 mg
Keywords: famous crab bombs, Maryland crab bombs, easy crab cakes, lump crab recipe, baked crab cakes