Famous Crab Bombs Seafood Dream

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Golden, crisp, and packed with sweet lump crab meat—these Famous Crab Bombs are a dream for seafood lovers. Served warm with melted butter or a drizzle of creamy sauce, every bite is succulent, rich, and indulgently simple. If you’ve ever had a craving for crab cakes with all meat and no filler, these crab bombs are about to become your new obsession.

The best part? They come together quickly and cook to golden perfection, creating a restaurant-style experience in your own kitchen. Whether served as an appetizer, elegant lunch, or with a side salad for dinner, they never disappoint.

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What Kind of Crab Should I Use?

Fresh jumbo lump crab meat is the star here. It gives these crab bombs their signature texture and sweet, ocean-fresh flavor. Avoid using imitation crab or finely shredded varieties—they just won’t deliver the same richness and mouthfeel. If possible, grab fresh or high-quality pasteurized lump crab from the seafood counter.

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Ingredients for the Famous Crab Bombs Seafood Dream

Jumbo Lump Crab Meat
This is the heart of the recipe. You want large, intact chunks that will hold shape but still remain tender and juicy when cooked.

Mayonnaise
Acts as a binder and adds creaminess without overpowering the crab.

Old Bay Seasoning
A classic pairing with crab—adds that essential savory, slightly spicy kick.

Egg
Helps bind the crab mixture without making it too dense.

Dijon Mustard
Gives the crab bombs a tangy edge that brightens each bite.

Parsley
Fresh, chopped parsley adds color and a hint of herbaceous freshness.

Breadcrumbs (minimal!)
Used sparingly just to help hold things together. Remember, we’re going for no-filler texture.

Butter
Brushed on top before baking or broiling to help get that golden crust.

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How To Make the Famous Crab Bombs Seafood Dream

Step 1: Gently Mix the Ingredients

In a large bowl, combine the jumbo lump crab meat, mayonnaise, Old Bay seasoning, Dijon mustard, egg, parsley, and breadcrumbs. Use a rubber spatula or your hands to gently fold the mixture—you want to avoid breaking up those luscious crab lumps.

Step 2: Form the Crab Bombs

Shape the mixture into round mounds, about the size of a small baseball. Handle them delicately to keep the meat intact.

Step 3: Preheat and Prepare

Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or foil for easy cleanup. Place the crab bombs on the sheet with space between each.

Step 4: Add Butter and Bake

Brush the tops of each crab bomb with melted butter for a golden crust. Bake for 12–15 minutes or until beautifully browned. If you like extra crisp, finish under the broiler for 1–2 minutes.

Step 5: Serve Hot

Serve immediately with a sprinkle of parsley, a lemon wedge, or a drizzle of your favorite creamy sauce.

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Serving and Storing These Crab Bombs

Serve your crab bombs piping hot for the best experience. They make a fantastic starter or can stand as the main dish when paired with crisp greens or roasted vegetables. For a fancier touch, drizzle them with lemon beurre blanc or serve over a bed of baby arugula.

Leftovers? Store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 375°F oven for 10 minutes until warmed through. Avoid microwaving to preserve that signature crispy crust.

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Frequently Asked Questions

Can I freeze crab bombs?

Yes, you can! Freeze them before baking by placing the formed bombs on a baking sheet in the freezer until solid, then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes.

What dipping sauce goes best?

Classic options like lemon aioli, remoulade, or even garlic butter all pair beautifully. You can also try a tangy sriracha mayo for some heat.

Can I make these in an air fryer?

Definitely. Air fry at 375°F for 10–12 minutes until golden and heated through. Be gentle when transferring them to the basket.

How do I keep them from falling apart?

Use just enough binder (egg and mayo) and chill the shaped bombs for 15–20 minutes before baking to help them set.

Can I use canned crab meat?

You can, but make sure it’s high-quality lump crab. Drain thoroughly and pat dry to avoid sogginess.

Are they spicy?

Not really. Old Bay has a bit of a kick, but it’s mild. Feel free to add cayenne or hot sauce if you like more heat.

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Want More Seafood Ideas?

If these Famous Crab Bombs have you dreaming of the sea, don’t miss these other standout dishes:

• Creamy Garlic Butter Shrimp Scampi Lasagna for the ultimate seafood pasta fusion.
• Baked Crab Legs in Butter Sauce when you want messy, buttery indulgence.
• Creamy Shrimp Chowder on a chilly evening for warmth in a bowl.
• Best Marinated Grilled Shrimp to elevate your backyard BBQ.
• Crawfish Fettuccine for something Southern-inspired and rich.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest seafood board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try a different dipping sauce? Maybe tossed in a pinch of cayenne?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better and eat well.

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