Description

Maryland-style crab bombs made with jumbo lump crab meat, minimal filler, and a flavorful binder, baked hot for a golden crust and silky interior. Finished with butter and lemon for that seafood shack experience at home.

Ingredients

1 lb (450 g) jumbo lump crab meat, picked over for shells

2 tablespoons mayonnaise

1 large egg yolk

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

1 teaspoon Old Bay seasoning

Fine sea salt and black pepper, to taste

1 tablespoon fresh parsley, finely chopped

1/4 cup crushed buttery crackers or fresh breadcrumbs (as needed to bind)

2 tablespoons unsalted butter, melted (for brushing)

Lemon wedges, for serving

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Instructions

Preheat oven to 230°C / 450°F. Line a baking sheet with parchment.
In a bowl, whisk together mayonnaise, egg yolk, Dijon, Worcestershire, lemon juice and zest, Old Bay, salt, and pepper.
Add parsley, then gently fold in crab meat, keeping lumps intact.
Sprinkle in just enough crushed crackers or breadcrumbs to barely hold the mixture together.
With damp hands, form into 4 large or 2 extra-large mounds. Place on the sheet and brush tops with melted butter.
Bake for 12–15 minutes (15–18 for larger bombs) until set and lightly browned. Broil for 30–60 seconds for deeper color if desired.
Rest 2 minutes before serving. Serve with lemon wedges and extra Old Bay if desired.

Notes

Use fresh, pasteurized jumbo lump crab for best texture and flavor.

Only a small amount of binder is needed—keep it light.

Chill shaped bombs 15–20 minutes if mixture feels loose before baking.

Can be broiled, air-fried, or pan-seared if preferred.

Shape into small appetizer bites and bake 8–10 minutes for a party-friendly version.

Prep Time: 15 minutes
Cook Time: 12–18 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 crab bomb (of 4)
Calories: 220
Sugar: 1g
Sodium: 580mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 18g
Cholesterol: 110mg