Equipment
- Large mixing bowl
- Large skillet
Ingredients
For the Famous Crab Bombs Classic
- 1 lb jumbo lump crab meat pick through to remove shells
- 1/2 cup mayonnaise
- 1 large egg beaten
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Old Bay seasoning plus extra for sprinkling
- 1/2 cup crushed buttery crackers such as Ritz
- 2 tbsp unsalted butter for pan-frying
- chopped fresh parsley for garnish
- lemon wedges to serve alongside
Instructions
- Step 1: In a large mixing bowl, gently combine the jumbo lump crab meat with mayonnaise, beaten egg, Dijon mustard, lemon juice, Old Bay seasoning, and crushed buttery crackers. Be careful not to break up the crab meat chunks.
- Step 2: Shape the mixture into six large, tight balls. Dampening your hands with water or lemon juice can help prevent sticking.
- Step 3: Heat unsalted butter in a large skillet over medium heat until melted and foamy but not burnt.
- Step 4: Carefully add the crab bombs to the skillet. Cook, turning occasionally, for about 8 to 10 minutes until golden brown and cooked through.
- Step 5: Sprinkle crab bombs with extra Old Bay seasoning and garnish with chopped fresh parsley. Serve hot with lemon wedges on the side.
Notes
For a lighter option, bake crab bombs at 375°F for 15-20 minutes. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven to maintain crispiness. Try serving with creamy sides like corn casserole or fresh salads. Variations include swapping mayonnaise for Greek yogurt or adding cheese inside for a gooey surprise.