Dinner

Famous Crab Bombs Classic Recipe

Bymia larkspur October 29, 2025October 29, 2025

Introduction

Famous Crab Bombs Classic is an irresistible appetizer featuring jumbo lump crab meat blended with flavorful seasonings and baked to golden perfection. Perfect for gatherings or a special treat, these crab bombs are easy to prepare and always impress.

The image shows a close-up of six golden-brown crab cakes with a crispy outer layer and visible white crab meat inside. Each crab cake is round and topped with small bits of green herbs, scattered over and around them on the white plate. On the left side of the plate, there are two lemon wedges with a bright yellow peel. The overall texture of the crab cakes is crunchy on the outside with soft, flaky crab meat inside. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound jumbo lump crab meat, fresh or pasteurized
¼ cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
1 tablespoon fresh parsley, finely chopped
2 tablespoons crushed buttery crackers
Melted butter for brushing
Lemon wedges for serving

Instructions

Step 1: Preheat the oven to 375°F (190°C) and allow it to reach full temperature.
Step 2: Carefully inspect the crab meat, removing any shells while preserving the lump texture.
Step 3: In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley until smooth and well combined.
Step 4: Gently fold the jumbo lump crab meat and crushed buttery crackers into the flavoring mixture, mixing just until combined to maintain the texture.
Step 5: Form the mixture into 4 to 6 uniform mounds and place them on a parchment-lined or lightly greased baking sheet.
Step 6: Brush each crab mound generously with melted butter.
Step 7: Bake in the preheated oven for 18 to 20 minutes until golden brown and heated through.
Step 8: Remove from the oven and serve immediately with lemon wedges and optional additional Old Bay seasoning.

Tips & Variations

For extra richness, add a tablespoon of finely grated Parmesan cheese to the mixture.
Substitute crushed buttery crackers with panko breadcrumbs for a lighter texture.
Serve with a spicy remoulade or tartar sauce for added flavor.
Use fresh lemon juice for the best bright, fresh taste.

Storage

Store leftover crab bombs in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes until heated through to maintain their crisp exterior.

How to Serve

The image shows several golden brown crab cakes arranged on a white plate with a white marbled texture background. The crab cakes have a crispy, browned outer layer with a rough texture, and the inside is white and flaky with visible crab meat chunks. Small green herbs are sprinkled on top and around the crab cakes for garnish. To the left side of the plate, there are lemon wedges with a bright yellow color that adds a fresh contrast to the dish. The crab cakes are well-lit, highlighting their crispy texture and juicy inside clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat for this recipe?

While fresh or pasteurized jumbo lump crab meat is preferred for the best texture and flavor, canned crab meat can be used in a pinch. Make sure to drain it well and check for any shell fragments.

Can I prepare the crab bombs ahead of time?

Yes, you can assemble the crab bombs and refrigerate them unbaked for up to 4 hours before baking. Just brush with butter and bake when ready to serve.