
1 lb lump crab meat (preferably Maryland blue crab, picked over for shells)

1 large egg

1/4 cup mayonnaise

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp fresh lemon juice

1 tbsp chopped parsley

Salt & pepper to taste

1/4 cup crushed saltine crackers or panko (just enough to bind)

Butter or oil for greasing/basting


Directions:

In a large bowl, gently whisk together egg, mayo, mustard, Worcestershire, lemon juice, parsley, salt, and pepper.

Carefully fold in crab meat and just enough crumbs to hold mixture together — don’t overmix!

Form into large, softball-sized balls (about 4 total). Chill for 20–30 mins to firm up.

Preheat oven to 425°F (220°C) or air fryer to 400°F (205°C).

Place crab bombs on a greased baking sheet. Dot tops with butter or brush lightly with oil.

Bake 12–15 mins or until golden and sizzling. Optional: broil last 2 mins for crispier top.

Serve with lemon wedges and your favorite dipping sauce (cocktail, remoulade, or Old Bay aioli!).