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Famous Crab Bombs Classic

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Famous Crab Bombs Classic
Elegant crab bombs packed with jumbo lump crab meat and Old Bay spice – the ultimate seafood appetizer!

Preparation Time
15 min

Cooking Time
20 min

Overall Time
35 min

Created By: Lily Chen
Category: Party & Snacks
Skill Level: Moderate
Cuisine Type: American
Output: 8 Serves (8 servings)
Dietary Options: ~
Ingredients
→ Seafood
1 pound jumbo lump crab meat, fresh or pasteurized
→ Binding and Flavoring
¼ cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
1 tablespoon fresh parsley, finely chopped
→ Coating
2 tablespoons crushed buttery crackers
→ Finishing
Melted butter for brushing
Lemon wedges for serving
Steps
Preheat oven to 375°F (190°C) and allow to fully heat.

Inspect crab meat carefully, removing any shells while keeping the delicate lumps intact.

In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley until well combined.

Add lump crab meat and crushed crackers to the bowl, folding gently until mixture just comes together. Avoid overmixing to preserve the crab’s texture.

Shape mixture into 4-6 even mounds and arrange on a parchment-lined or greased baking sheet.

Brush each crab mound generously with melted butter. Bake for 18-20 minutes until golden brown and heated through.

Serve immediately with lemon wedges and additional Old Bay seasoning if desired.

Tips
For best results, use fresh jumbo lump crab meat and handle gently to avoid breaking delicate pieces
Check crab meat thoroughly for shells before mixing to ensure safe eating
Don’t overmix the ingredients – gentle folding preserves the crab’s texture
Serve immediately while hot for the best flavor and texture
Required Tools
Large mixing bowl
Baking sheet
Parchment paper or cooking spray
Whisk
Pastry brush for butter
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
Calories: 520
Fats: 24 g
Carbohydrates: 48 g
Proteins: 26 g

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