Crab Bombs are rich, juicy seafood bites packed with sweet lump crab meat and just enough binder to hold them together — not heavy on filler. Inspired by Maryland-style crab cakes but round and extra indulgent, they’re perfect as appetizers, party snacks, or a special seafood dinner.
🧾 Ingredients
1 lb (450 g) lump crab meat (picked over for shells)
¼ cup mayonnaise
1 egg, lightly beaten
1 tsp Dijon mustard
1 tsp Worcestershire sauce
½ tsp Old Bay seasoning (or seafood seasoning)
1 tbsp lemon juice
¼ cup crushed buttery crackers or panko (minimal filler)
2 tbsp chopped parsley or green onion
Salt & black pepper to taste
2 tbsp melted butter (for brushing)
👩🍳 Instructions
1️⃣ Mix the Filling
In a bowl, combine mayo, egg, mustard, Worcestershire, lemon juice, and seasoning.
Fold in crab meat gently to keep the lumps intact.
Add crackers/panko and herbs. Mix lightly.
2️⃣ Shape the Crab Bombs
Form large golf-ball–sized rounds.
Place on a parchment-lined baking sheet.
Chill for 15–20 minutes to help them hold shape.
3️⃣ Bake
Preheat oven to 400°F / 200°C.
Brush tops with melted butter.
Bake 15–18 minutes until golden and heated through.
🌟 Tips for Perfect Crab Bombs
Use jumbo lump crab for the best texture.
Don’t overmix — gentle folding keeps them tender.
Add a little shredded cheddar or pepper jack for a cheesy twist.
For extra crispiness, broil for the last 2 minutes.
🥗 Serving Ideas
Lemon wedges & tartar sauce
Spicy aioli or remoulade
Fresh salad or coleslaw
Toasted slider buns for mini crab bomb sandwiches