A “crab bomb” is basically a giant, jumbo-lump crab cake packed with almost all crab and barely any filler, broiled or baked until golden. Juicy, rich, and absolutely irresistible.
⭐ Ingredients
(Your ingredients + the tiny essentials crab bombs need)
- 450 g (1 lb) jumbo lump crab meat, picked over
- 1 egg, lightly beaten
- 60 g (¼ cup) mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- ¼ cup crushed saltine crackers OR panko (minimal filler—traditional crab bombs use very little)
- Optional: a pinch of paprika or cayenne for heat
- Butter for brushing (optional, but makes them amazing)
🧑🍳 Instructions
1. Mix the Wet Ingredients
In a bowl, whisk together:
- Egg
- Mayonnaise
- Dijon mustard
- Worcestershire sauce
- Old Bay
- Lemon juice
- Parsley
Do not add crab yet.
2. Add the Crab
- Gently fold in the jumbo lump crab meat.
- Add crushed crackers/panko ONLY to help bind — do not overmix.
- You want big lumps intact.
3. Form the Crab Bombs
- Shape into 4 large balls (or 6 smaller ones).
- Place on a parchment-lined tray.
- Brush tops lightly with melted butter for golden color.
4. Cook
Option A — Broil (Most Authentic)
- Preheat broiler.
- Broil 8–10 minutes until tops are browned and centers heated through.
Option B — Bake
- Bake at 220°C / 425°F for 12–15 minutes, until firm and lightly golden.
5. Serve
Amazing with:
- Lemon wedges
- Tartar sauce
- Remoulade
- Or simply melted butter
Garnish with parsley and a dusting of Old Bay.
