Ingredients
- Jumbo lump crab meat: 1 pound
- Mayonnaise: 1/2 cup
- Dijon mustard: 1 tablespoon
- Worcestershire sauce: 1 teaspoon
- Old Bay seasoning: 1 tablespoon
- Bread crumbs (Panko preferred): 1/4 cup
- Lemon juice: 1 tablespoon
- Egg: 1 large, beaten
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet or use parchment paper.
- Step 2: In a large bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bread crumbs, lemon juice, and beaten egg. Be careful not to overmix; you want to keep the lumps of crab intact.
- Step 3: Using your hands or a large spoon, form the crab mixture into 6-8 evenly sized balls (bombs).
- Step 4: Place the crab bombs onto the prepared baking sheet, leaving some space between each one.
- Step 5: Bake for 20-25 minutes, or until the crab bombs are golden brown and heated through.
- Step 6: Serve immediately with lemon wedges and your favorite dipping sauce, such as tartar sauce or cocktail sauce.
Notes
- Refrigerate leftover crab bombs in an airtight container for up to 2 days, but they're best enjoyed fresh.
- For a crispy reheat, gently warm crab bombs in a 350°F oven or air fryer until heated through.
- Serve these delectable crab bombs with a dollop of remoulade sauce for a truly authentic Maryland experience.
- Gently fold the ingredients together to avoid breaking up the jumbo lump crab, preserving its delicate texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American