Ingredients
- 1 lb lump crab meat (make sure to pick through for shells)
- 1 large egg, lightly beaten
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- 1/2 cup crushed Ritz crackers (or breadcrumbs)
- Salt & pepper to taste
- Butter or oil for greasing (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
- In a large mixing bowl, combine the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, parsley, and a pinch of salt and pepper.
- Gently fold in the crab meat and crushed crackers until just combined. Be careful not to overmix — you want to keep the crab lumps intact.
- Shape the mixture into large mounds or “bombs” (about the size of a small baseball) and place them onto the prepared baking sheet.
- Bake for 18–22 minutes, or until golden brown and cooked through.
- Serve hot, optionally with a drizzle of melted butter, lemon wedges, or a dipping sauce like tartar or remoulade.
Would you like a spicy version or dipping sauce ideas added?