Name: Famous Crab Bombs: A Legendary Maryland Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound Jumbo Lump Crab Meat, well-drained, cartilage removed; 2 tablespoons Mayonnaise (full-fat recommended); 1 Egg, lightly beaten; 1 teaspoon Dijon Mustard; 1 teaspoon Worcestershire Sauce; 1 teaspoon Fresh Lemon Juice; 1 teaspoon Old Bay Seasoning; 1 tablespoon Green Onions or Chives, finely chopped; 1 tablespoon Breadcrumbs (optional, gluten-free if desired); 1 pinch Salt and Pepper, to taste; 2 tablespoons Butter, melted, for drizzling; 1 whole Lemon, cut into wedges (to serve)

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Crab Bombs are a beloved Maryland specialty that highlight the sweet, delicate flavor of jumbo lump crab meat. These baked seafood bites are simple to prepare yet impressively delicious, perfect for a special appetizer or light meal. Give this legendary recipe a try and bring a taste of the Chesapeake Bay to your table.

A single stuffed crab shell sits in the center of a white plate, with the crab’s orange claw resting underneath. The stuffed shell has two main layers: the top is a browned, crispy crust speckled with small green chive pieces, and beneath it is a thick, flaky white crab meat filling that looks soft and moist. Around the crab is a light yellow buttery sauce pooling on the plate. In the background, slightly blurred, is a lemon wedge on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Jumbo Lump Crab Meat, well-drained, cartilage removed
2 tablespoons Mayonnaise (full-fat recommended)
1 Egg, lightly beaten
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire Sauce
1 teaspoon Fresh Lemon Juice
1 teaspoon Old Bay Seasoning
1 tablespoon Green Onions or Chives, finely chopped
1 tablespoon Breadcrumbs (optional, gluten-free if desired)
1 pinch Salt and Pepper, to taste
2 tablespoons Butter, melted, for drizzling
1 whole Lemon, cut into wedges (to serve)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, green onions, optional breadcrumbs, salt, and pepper.
Step 3: Fold the mixture carefully using a spatula or your hands to preserve the large crab lumps and maintain texture.
Step 4: Shape the mixture into 4 medium or 2 large crab bombs. Place them evenly spaced on the prepared baking sheet.
Step 5: Drizzle each crab bomb with the melted butter to encourage browning and add flavor.
Step 6: Bake for 20–25 minutes, or until the crab bombs are golden brown, set, and have slightly crispy edges.
Step 7: Serve warm with lemon wedges and, if desired, tartar sauce or aioli for dipping.

Tips & Variations

For a richer flavor, substitute mayonnaise with a high-quality aioli or add a dash of hot sauce to the mixture.
If you prefer firmer crab bombs, breadcrumbs help bind the mixture but can be omitted for a lighter texture.
Use fresh lump crab meat for the best texture and flavor; canned crab is less ideal but can be used in a pinch.
Serve with a side of remoulade or spicy cocktail sauce to complement the crab’s sweetness.

Storage

Store any leftover crab bombs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F or 150°C) until warmed through to maintain texture. Avoid microwaving, which can make them rubbery.

How to Serve

The image shows a close-up of four pieces of crab on a white plate, each with a golden-brown grilled crust on top seasoned with small green herb bits sprinkled over. The crab shells beneath the grilled layer are light orange and white, partly visible beneath the seasoned crust. The texture of the crab meat looks tender and juicy with a slightly crispy top, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Crab Bombs ahead of time?

Yes, you can prepare the mixture and form the crab bombs a few hours in advance. Keep them refrigerated and bake just before serving for the best freshness.

Can I freeze Crab Bombs?

Crab Bombs can be frozen before baking. Arrange them on a baking sheet to freeze solid, then transfer to an airtight container or freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.