Ingredients
- 1 lb (16 oz) lump crab meat (make sure to remove shells)
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 1/2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning (or more to taste)
- 1/2 tsp lemon juice
- 1/4 tsp black pepper
- 1/4 cup finely diced celery (optional for crunch)
- 1/4 cup finely chopped fresh parsley
- 1/2 cup plain breadcrumbs (plus extra for rolling, optional)
- Butter or oil for greasing
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
- In a large bowl, gently combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and pepper.
- Fold in the crab meat, celery (if using), parsley, and breadcrumbs. Be gentle to avoid breaking up the crab too much.
- Form the mixture into large mounds or “bombs” (about the size of a small fist). You should get around 4–6 depending on size.
- (Optional) Roll each crab bomb lightly in additional breadcrumbs for a crispier exterior.
- Place the crab bombs on the prepared baking sheet. Lightly brush the tops with melted butter or a drizzle of oil.
- Bake for 20–25 minutes, or until golden brown and heated through.
- Serve hot with lemon wedges, tartar sauce, or a drizzle of melted butter.
Tip: For extra flavor, you can broil the tops for the last 2–3 minutes until golden and slightly crisp.
Let me know if you’d like a spicy version or a dipping sauce recipe!