Description

Golden, crisp, and generously filled with lump crab meat, these crab bombs are the ultimate seafood indulgence with minimal filler. Whether you’re serving them for a special occasion or an everyday treat, they deliver restaurant-quality flavor straight from your kitchen.

Ingredients

Scale

1 lb jumbo lump crab meat

1/4 cup mayonnaise

1 tsp Old Bay seasoning

1 large egg

1 tsp Dijon mustard

1 tbsp fresh parsley, chopped

2 tbsp breadcrumbs (use sparingly)

2 tbsp melted butter (for brushing)

Instructions

In a large bowl, gently mix crab meat, mayonnaise, Old Bay, Dijon mustard, egg, parsley, and breadcrumbs.
Carefully form into round crab bombs, about baseball-sized.
Preheat oven to 425°F (218°C) and line a baking sheet with parchment or foil.
Place crab bombs on the sheet and brush tops with melted butter.
Bake for 12–15 minutes, or until golden brown. Broil an extra 1–2 minutes if desired.
Serve hot with parsley garnish, lemon wedges, or your favorite dipping sauce.