Famous Crab Bombs

Why You’ll Love This Recipe

I keep the filler to a bare minimum so the crab shines, I mix gently to preserve big luscious lumps, and I bake at high heat with a buttery finish for restaurant-style results at home. I also share broiler, air fryer, and pan-sear options so I can get that golden crust no matter my setup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Jumbo lump crab meat, picked over for shells

• Mayonnaise

• Large egg yolk

• Dijon mustard

• Worcestershire sauce

• Fresh lemon juice and zest

• Old Bay seasoning (or similar seafood seasoning)

• Fine sea salt and black pepper

• Crushed buttery crackers or fresh breadcrumbs (just enough to bind)

• Fresh parsley, finely chopped

• Unsalted butter, melted (for brushing)

• Lemon wedges, for serving

Directions

1. Prep the crab: I drain the crab well and gently feel for shells. I keep the lumps intact. I heat the oven to 230°C / 450°F and line a sheet pan with parchment.

2. Make the binder: In a bowl, I whisk mayonnaise, egg yolk, Dijon, Worcestershire, lemon juice and zest, Old Bay, a pinch of salt, and a few grinds of pepper.

3. Fold and bind: I add parsley, then gently fold in the crab. I sprinkle in just enough crushed crackers/breadcrumbs to barely hold—usually a small handful.

4. Shape bombs: With damp hands, I mound the mixture into 4 large balls (about 110–140 g / 4–5 oz each) or 2 restaurant-size bombs (about 280 g / 10 oz each). I place them on the pan and brush the tops with melted butter.

5. Bake hot: I roast 12–15 minutes for standard bombs (15–18 for extra-large) until set and lightly browned, then I broil 30–60 seconds for deeper color if I want.

6. Serve: I rest 2 minutes so they firm slightly, then I serve with lemon wedges and an extra sprinkle of Old Bay.

Alternative methods

• Broiler only: I broil on the middle rack 8–12 minutes, rotating once, until just set and browned.

• Air fryer: I cook at 200°C / 390°F for 8–10 minutes (larger bombs 11–13), brushing with butter halfway.

• Skillet sear: I gently flatten into thick pucks and sear in a lightly oiled skillet 3–4 minutes per side over medium, finishing in a 200°C / 400°F oven 5 minutes.

Servings and timing

I get 4 large crab bombs (serves 2–4) or 2 extra-large bombs (serves 2). I spend about 15 minutes on prep and 12–18 minutes cooking, for roughly 30 minutes total.

Variations

• Spicy Chesapeake: I add a pinch of cayenne and a spoon of minced jalapeño.

• Butter-cracker luxe: I use crushed Ritz or club crackers and drizzle a touch more melted butter over the tops.

• Gluten-free: I swap the crackers for crushed gluten-free butter crackers or almond flour panko.

• Herb-lemon: I fold in chives and a bit more zest for brightness.

• Crab-stuffed shrimp “bombs”: I wrap 2 butterflied jumbo shrimp around a mini crab bomb and bake alongside.

storage/reheating

I refrigerate cooked crab bombs in an airtight container up to 2 days. To reheat, I warm on a parchment-lined sheet at 190°C / 375°F for 8–10 minutes or air fry at 175°C / 350°F for 4–6 minutes until hot and crisp at the edges. I don’t recommend freezing cooked bombs (the texture suffers). For make-ahead, I shape, cover, and chill raw bombs up to 12 hours; I bake from cold and add a minute or two.

FAQs

What kind of crab works best?

I reach for fresh pasteurized jumbo lump (refrigerated), which gives big, buttery pieces. Backfin works, but I keep the binder extra light to avoid a pasty texture.

How do I keep them from falling apart?

I drain the crab well, use just enough crumbs to bind, mix with a light hand, and chill the shaped bombs 15–20 minutes if the mixture feels loose.

Can I skip Old Bay?

I can; I use a mix of celery salt, paprika, a pinch of mustard powder, and a touch of cayenne to mimic the profile.

Why add only an egg yolk instead of a whole egg?

I use a yolk for gentle binding without making the interior bready or spongy; the mayo also helps hold everything together.

Can I make smaller appetizer bites?

I do— I scoop golf-ball–size portions, bake 8–10 minutes, and serve with lemon-garlic butter or a light remoulade.

Conclusion

I let premium crab take center stage—minimal filler, careful mixing, and a hot bake for a buttery, lightly crisp exterior and tender, sweet interior. With a squeeze of lemon and a dusting of Old Bay, these crab bombs taste like a trip to a beloved Chesapeake seafood house, straight from my own oven.