Why Make This Recipe

Famous Crab Bombs are a delicious and easy dish that everyone can enjoy. They taste great and are perfect for parties, gatherings, or even a cozy night at home. The combination of fresh crab meat with simple ingredients makes this recipe a hit. Plus, they are quick to prepare and bake, so you can spend more time with your friends and family!

Ingredients

For the Crab Bombs:

• 1 lb jumbo lump crab meat (fresh or pasteurized, drained and picked for shells)
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp Old Bay seasoning
• 1/2 tsp lemon juice
• 1/2 tsp garlic powder
• 1 large egg, lightly beaten
• 2 tbsp crushed saltine crackers or panko breadcrumbs (just enough to bind)
• 1 tbsp chopped fresh parsley (optional)

For Serving (Optional):

• Lemon wedges
• Tartar sauce or remoulade
• Buttered rolls (if serving as sandwiches)
• Mixed greens or coleslaw

Instructions

Step 1: Prep the Crab Meat

Carefully examine the crab meat and remove any stray shells. Be gentle to avoid breaking the lump pieces—those big, sweet chunks are the star of the show.

Step 2: Make the Binding Mixture

In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, Old Bay seasoning, and the beaten egg until smooth.

Step 3: Combine Without Overmixing

Gently fold in the crab meat and crushed crackers using a rubber spatula or your hands. Be very careful not to overmix—you want to keep the lumps intact. The mixture should be moist and just hold together. If it feels too wet, add a pinch more cracker crumbs.

Step 4: Shape the Bombs

Divide the mixture into 4 large portions and shape them into round, slightly flattened mounds—like baseballs. Place them onto a baking sheet lined with parchment paper or foil.

Step 5: Broil to Perfection

Preheat your oven’s broiler on high. Place the crab bombs on the top rack (about 5–6 inches from the heat source) and broil for 12–15 minutes, or until golden brown on top and heated through. Watch closely to avoid burning.

Tip: If your broiler runs too hot, bake at 400°F (200°C) for 18–20 minutes instead, until lightly browned.

Step 6: Serve Hot

Remove from the oven and let rest for a minute. Serve hot with lemon wedges and your favorite dipping sauce. These crab bombs go great with coleslaw, roasted potatoes, or on top of a salad.

Nutritional Information (Per Crab Bomb)

• Calories: ~280–320 kcal
• Protein: ~22g
• Carbs: ~3g
• Fat: ~20g
• Sodium: ~550mg
• Note: Values vary depending on exact ingredients and portion size.

How to Serve Famous Crab Bombs

These crab bombs are hearty enough to stand on their own but also shine as part of a bigger meal. Serve them:

• With roasted corn and garlic butter potatoes
• On a toasted brioche bun with lettuce and tomato
• Over a bed of mixed greens with vinaigrette
• Alongside a side of creamy coleslaw

Want to go all out? Add a drizzle of melted butter or a homemade spicy aioli for an extra flavor punch.

How to Store Famous Crab Bombs

Storage:
Keep leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating:
Warm in a 350°F (175°C) oven for about 10 minutes or until heated through. Avoid microwaving—they can turn rubbery.

Freezing:
You can freeze uncooked crab bombs. Place them on a tray in the freezer until firm, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before cooking.

Tips to Make Famous Crab Bombs

• Be gentle when mixing the ingredients to keep the crab lumps large and tender.
• Use fresh ingredients for the best flavor; fresh crab meat is key.
• If you like a little spice, feel free to add some chopped jalapeños or hot sauce to the mixture.
• Drizzling the melted butter adds richness, but you can skip it for a lighter version.

Variation

You can easily change the flavors by adding different herbs or spices. Try using fresh dill or parsley, or even minced garlic for an extra punch. For a twist, substitute the lump crab meat for shrimp or lobster.

FAQs

Can I use canned crab meat instead of fresh?
Yes, you can use canned crab meat, but fresh crab will give you the best flavor and texture.

How do I know when the crab bombs are done baking?
They should be golden brown on the outside and heated through. You can also insert a toothpick to check if they are hot in the center.

Can I make crab bombs ahead of time?
Absolutely! You can prepare the mixture ahead and store it in the fridge. Form the bombs and bake them fresh before serving for the best taste.

Final Thoughts

Famous Crab Bombs are the ultimate way to enjoy the rich, sweet flavor of lump crab meat without the distraction of fillers. This recipe brings restaurant-quality seafood right to your kitchen with minimal effort and maximum flavor. Whether it’s a special dinner, summer cookout, or seafood night at home, these crab bombs are guaranteed to impress.

So go ahead—gather your ingredients, fire up that broiler, and get ready to wow your guests (and yourself). Once you try these, you’ll understand why they’re called famous.

Famous Crab Bombs Recipe

If you're a seafood lover, Crab Bombs are a must-try dish that will steal your heart and taste buds. These oversized, jumbo lump crab cakes are packed with pure crab meat, seasoned just right, and broiled to golden perfection. Inspired by the legendary Maryland-style preparation, these crab bombs are famous for one reason: they're mostly crab—no fillers, no fuss, just bold coastal flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course dinner

Cuisine American

Servings 4 large crab bombs

Equipment

• Mixing bowl
• Rubber spatula or spoon
• Measuring Spoons
• Baking sheet
• Parchment paper or foil
• Oven with broil setting
• Fish spatula (optional but helpful)

Ingredients

  

For the Crab Bombs:

• 1 lb jumbo lump crab meat fresh or pasteurized, drained and picked for shells
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp Old Bay seasoning
• 1/2 tsp lemon juice
• 1/2 tsp garlic powder
• 1 large egg lightly beaten
• 2 tbsp crushed saltine crackers or panko breadcrumbs just enough to bind
• 1 tbsp chopped fresh parsley optional

For Serving (Optional):

• Lemon wedges
• Tartar sauce or remoulade
• Buttered rolls if serving as sandwiches
• Mixed greens or coleslaw

Instructions

 

Step 1: Prep the Crab Meat

• Carefully examine the crab meat and remove any stray shells. Be gentle to avoid breaking the lump pieces—those big, sweet chunks are the star of the show.

Step 2: Make the Binding Mixture

• In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, Old Bay seasoning, and the beaten egg until smooth.

Step 3: Combine Without Overmixing

• Gently fold in the crab meat and crushed crackers using a rubber spatula or your hands. Be very careful not to overmix—you want to keep the lumps intact. The mixture should be moist and just hold together. If it feels too wet, add a pinch more cracker crumbs.

Step 4: Shape the Bombs

• Divide the mixture into 4 large portions and shape them into round, slightly flattened mounds—like baseballs. Place them onto a baking sheet lined with parchment paper or foil.

Step 5: Broil to Perfection

• Preheat your oven’s broiler on high. Place the crab bombs on the top rack (about 5–6 inches from the heat source) and broil for 12–15 minutes, or until golden brown on top and heated through. Watch closely to avoid burning.

Tip: If your broiler runs too hot, bake at 400°F (200°C) for 18–20 minutes instead, until lightly browned.

Step 6: Serve Hot

• Remove from the oven and let rest for a minute. Serve hot with lemon wedges and your favorite dipping sauce. These crab bombs go great with coleslaw, roasted potatoes, or on top of a salad.

Keyword Famous Crab Bombs