Famous Crab Bombs Classic
This dish features jumbo lump crab meat gently folded with mayonnaise, egg, Dijon mustard, Old Bay seasoning, lemon juice, and fresh parsley to bind and flavor. Crushed buttery crackers add a delicate crust. The crab mounds are brushed with melted butter and baked until golden and tender, preserving the crab’s flaky texture. Bright lemon wedges offer a refreshing citrus touch, enhancing the savory layers. The method focuses on gentle mixing and careful shaping to keep the crab lumps intact, ensuring a moist and flavorful result.
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Barbara Chef
By Barbara
Updated on Wed, 13 Aug 2025 21:11:57 GMT
A plate of food with lemon wedges and a lemon wedge on the side.
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A plate of food with lemon wedges and a lemon wedge on the side. | gracefulflavors.com
This famous crab bombs classic recipe brings a rich, savory seafood delight that my family has loved for years. It is perfect for gatherings or a special weeknight treat when you want something impressive yet simple to prepare. The buttery crisp outside combined with tender, flavorful crab inside makes every bite memorable.
Why You’ll Love This Recipe
Uses fresh or pasteurized jumbo lump crab meat making it versatile for different seasons
Combines simple pantry staples into a rich, flavorful dish without fuss
Ready in under 30 minutes from start to finish
I first made these crab bombs for a holiday dinner and they disappeared faster than I expected. Now whenever I want to impress guests with minimal effort, this recipe is my go-to.
Ingredients
One pound jumbo lump crab meat either fresh or pasteurized for sweet, succulent seafood flavor: inspect carefully to remove any shells
Quarter cup mayonnaise: to bind and add creaminess
One large egg beaten lightly: to help hold the mixture together
One tablespoon Dijon mustard: brings a subtle tang that enhances the crab without overpowering it
One teaspoon Old Bay seasoning: for that classic, slightly spicy seafood kick
One teaspoon fresh lemon juice: adds bright acidity to balance richness
One tablespoon fresh parsley finely chopped: for freshness and color
Two tablespoons crushed buttery crackers: provide a delicate crunch and help maintain structure
Melted butter for brushing: gives a glossy, rich finish and extra flavor once baked
Lemon wedges for serving: to add a final burst of brightness
Step-by-Step Instructions
Sift and Heat Oven:
Preheat the oven to 375 degrees Fahrenheit allowing it to reach full temperature to ensure even baking and a perfect golden crust.
Prepare Crab Meat:
Inspect the crab meat carefully, removing all shells while trying to keep the lumps intact as they provide that luxurious texture.
Mix Flavor Base:
In a large bowl combine mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley whisking until the mixture is smooth and well combined.
Add Crab and Crackers:
Gently fold in the lump crab meat and crushed buttery crackers carefully so the texture stays chunky and light, avoiding overmixing to keep the crab lumps tender.
Shape Crab Bombs:
Form the mixture into 4 to 6 equal-sized mounds and place them spaced apart on a parchment-lined or lightly greased baking sheet to allow even cooking.
Brush and Bake:
Generously brush each mound with melted butter then bake in the preheated oven for about 18 to 20 minutes or until the tops are golden and the interior is heated through fully.
Serve:
Remove from oven and serve immediately with fresh lemon wedges and extra Old Bay seasoning if you like an added kick.
A plate of food with a lemon wedge on it.
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A plate of food with a lemon wedge on it. | gracefulflavors.com
You Must Know
High in protein and rich in omega-3 fatty acids from the crab meat
Freezes well if you want to prepare ahead and reheat gently before serving
Perfect as an appetizer or paired with a crisp green salad for a light meal
Crab is my favorite ingredient here because of its natural sweetness and delicate texture. One memorable family moment was when I made these crab bombs for a summer party and everyone kept going back for seconds despite the heat outside. The fresh brightness of lemon paired with buttery crab was a real crowd-pleaser.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a low oven to keep the coating crisp and the interior moist. Avoid microwaving as it can make the crab rubbery.
Ingredient Substitutions
You can use panko breadcrumbs instead of crushed buttery crackers for a lighter crunch. Mayonnaise can be substituted with Greek yogurt for a tangier, lower-calorie option though it will slightly change the flavor profile.
Serving Suggestions
Pair these crab bombs with a fresh green salad tossed in a light vinaigrette or some roasted asparagus. A chilled white wine or crisp sparkling water with lemon complements the richness perfectly.
A plate of food with a lemon wedge on top.
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A plate of food with a lemon wedge on top. | gracefulflavors.com
Pro Tips
Toast the crackers lightly before crushing to deepen their flavor and add an extra nutty touch
Do not overmix the crab with other ingredients as this breaks down the lumps which are the star of the dish
Brush the crab bombs with plenty of melted butter for a rich, golden finish and enhanced moisture inside
Frequently Asked Questions
→ What type of crab meat works best for these crab bombs?
Jumbo lump crab meat is ideal for maintaining large, delicate pieces that provide texture and flavor to the dish.
→ How can I prevent the crab mixture from becoming too dense?
Fold the ingredients gently until just combined, avoiding overmixing to keep the lumps intact and the final texture light.
→ Why is melted butter brushed on the crab mounds before baking?
The butter helps create a golden, flavorful crust while keeping the tops moist and rich as they bake.
→ Can I substitute the crushed crackers with other coatings?
Yes, crushed panko or seasoned breadcrumbs can also be used to add a crisp, buttery coating.
→ What is the purpose of serving with lemon wedges?
The fresh lemon juice adds brightness and a subtle acidity that complements the rich crab and buttery coating.
