Succulent, rich, and bursting with jumbo lump crab meat, Maryland-style Crab Bombs are the ultimate seafood indulgence. A true East Coast delicacy, these crab cakes are formed into baseball-sized “bombs” with minimal filler to let the sweet flavor of the crab shine. Baked until golden and tender, they’re a show-stopping main dish perfect for holidays, dinner parties, or whenever you’re craving something special. These traditional crab bombs are seasoned with Old Bay, held together with a touch of mayo and breadcrumbs, and broiled or baked to create a crispy top with a tender, moist center.
Ingredients
1 lb jumbo lump crab meat (fresh or pasteurized)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 large egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon dry mustard powder
1 tablespoon fresh lemon juice
1/2 cup crushed buttery crackers or fine breadcrumbs
2 tablespoons chopped fresh parsley (optional)
Salt and freshly ground pepper, to taste
1 tablespoon melted butter (for brushing)
Lemon wedges and parsley, for garnish
Preparation
Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a shallow baking dish.
Step 2: In a large bowl, gently pick through the crab meat to remove any cartilage or shells. Be careful not to break apart the large chunks of meat.
Step 3: In a separate bowl, whisk together mayonnaise, Dijon mustard, beaten egg, Worcestershire sauce, lemon juice, Old Bay seasoning, dry mustard powder, and a pinch of black pepper until smooth and well combined.
Step 4: Add the crab meat and crushed crackers or breadcrumbs to the wet mixture. Using a rubber spatula or your hands, gently fold the ingredients together until just combined. Do not overmix , the goal is to keep the crab in large pieces.
Step 5: Shape the mixture into 4 large round balls, about the size of a baseball. Place them onto the prepared baking sheet or dish, leaving a bit of space between each bomb.
Step 6: Brush the tops with melted butter for a golden finish. Optionally, sprinkle with extra Old Bay or paprika.
Step 7: Bake for 18–22 minutes or until golden on top and heated through. For extra browning, switch to broil during the last 2–3 minutes, watching carefully to prevent burning.
Variations
- Spicy Crab Bombs: Add diced jalapeños or a dash of hot sauce to the mix.
- Gluten-Free: Use gluten-free crackers or almond flour instead of breadcrumbs.
- Herbed Bombs: Stir in chopped dill, chives, or basil for added freshness.
- Mini Crab Bombs: Make smaller, bite-sized versions for party appetizers.
- Cheesy Twist: Add a tablespoon of shredded Parmesan or Gruyère to the mixture.
- Stuffed Bombs: Place a cube of cream cheese or herbed cheese in the center before forming.
Cooking Notes
- Use fresh jumbo lump crab for best texture and flavor , avoid shredded or claw meat for this recipe.
- Handle the mixture gently to prevent the crab from breaking apart.
- Old Bay seasoning is traditional, but you can substitute with a blend of paprika, celery salt, and cayenne if needed.
- Don’t skip the butter brushing — it adds flavor and helps the bombs brown nicely.
- You can chill the formed bombs for 30 minutes before baking to help them hold their shape better.
- Avoid overbaking, as crab dries out quickly.
Serving Suggestions
- Serve with lemon wedges and fresh parsley for a classic presentation.
- Pair with a side of coleslaw, roasted asparagus, or garlic mashed potatoes.
- Offer dipping sauces like remoulade, tartar sauce, or a lemon aioli.
- Serve atop a toasted brioche bun for an indulgent crab bomb sandwich.
- Accompany with a crisp white wine like Sauvignon Blanc or a light Chardonnay.
- Add a chilled cucumber salad or buttered corn on the cob for a summer seafood feast.
Tips
- Always drain excess liquid from crab before mixing.
- Use a kitchen scale for uniform bombs if you’re serving guests.
- If mixture is too wet to hold shape, add more breadcrumbs, 1 tablespoon at a time.
- For extra flavor, chill the mixture 1 hour before shaping.
- Serve immediately after baking for the best texture and taste.
- These can be made ahead and refrigerated (unbaked) for up to 24 hours.
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Nutritional Information (Per crab bomb)
Calories: 310
Protein: 22g
Sodium: 560mg
Fat: 20g
Carbohydrates: 8g
Sugar: 1g
Fiber: 0g
FAQs
What is the difference between crab cakes and crab bombs?
- Crab bombs are larger and rounder than traditional crab cakes. They typically use less filler and focus on showcasing jumbo lump crab meat.
Can I freeze crab bombs?
- Yes. You can freeze unbaked crab bombs by wrapping them tightly and storing in a freezer-safe container. Bake from frozen at 375°F for 30–35 minutes.
Can I pan-fry instead of baking?
- This recipe is best baked to maintain the shape and moisture. Frying may cause the bombs to flatten or break.
How long do leftovers last?
- Store cooked leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 325°F.
Can I use imitation crab?
- It’s not recommended for this recipe. Imitation crab lacks the texture and sweetness of real crab and may fall apart.
Conclusion
Crab Bombs are a luxurious yet surprisingly simple seafood recipe that never fails to impress. With minimal filler and maximum flavor, these Maryland-style delicacies are all about showcasing the delicate, buttery richness of jumbo lump crab meat. Whether you’re preparing a special holiday dinner, celebrating with friends, or just treating yourself, these crab bombs offer restaurant-quality results at home. Pair them with your favorite sides, sauces, and a glass of wine, and enjoy a truly unforgettable meal. Once you try these, they’ll become your go-to for every seafood-loving occasion.