Description
Welcome to my kitchen, where I’m excited to share my recipe for Famous Crab Bombs! These delightful seafood treats are not just a meal; they’re a culinary hug on a plate. Perfect for busy moms and professionals, they come together quickly and bake to golden perfection. Whether you’re looking to impress guests or simply treat your family to something special, these crab bombs are a fantastic choice. With their rich flavors and easy preparation, they’ll quickly become a go-to in your recipe rotation. Let’s dive into this delicious adventure together!
Ingredients
Scale
- 1 lb jumbo lump crab meat (fresh or pasteurized)
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tsp lemon juice
- 1/4 cup crushed buttery crackers (like Ritz)
- 1 tbsp fresh parsley, chopped (optional)
- Butter for brushing
- Lemon wedges, for serving
Instructions
- Preheat oven to 375°F (190°C).
- Gently pick through the crab meat to remove any shells, keeping the lumps intact.
- In a mixing bowl, whisk together mayo, egg, Dijon mustard, Old Bay seasoning, lemon juice, and parsley until smooth.
- Carefully fold in the crab meat and crushed crackers until just combined. Do not overmix.
- Shape mixture into 4–6 mounded balls and place on a greased or parchment-lined baking sheet.
- Brush the tops with melted butter.
- Bake for 18–20 minutes, or until golden brown and heated through.
- Serve hot with lemon wedges and a sprinkle of Old Bay, if desired.
Notes
- For a spicier kick, add a dash of hot sauce to the mixture.
- These can be made ahead of time and frozen before baking.
- Adjust the amount of Old Bay seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab bomb
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg