Famous Crab Bombs Recipe

Looking for a seafood dish that’s bursting with flavor and packed with real crab meat? These Famous Crab Bombs are the ultimate indulgence for crab lovers. Made with minimal filler and maximum crab, these juicy, tender seafood bombs are oven-baked to golden perfection — perfect for dinner parties, holidays, or a taste of the coast at home.

What Are Crab Bombs?

Crab Bombs are like oversized crab cakes with pure jumbo lump crab meat, lightly seasoned and held together with just enough filler to keep them moist and tender. Unlike typical crab cakes, these are thick, ball-shaped, and baked instead of pan-fried, letting the sweet flavor of the crab shine.

Ingredients

This recipe makes about 4 large crab bombs:

1 lb jumbo lump crab meat (fresh or pasteurized, picked clean of shells)
1 large egg
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp Old Bay seasoning (or seafood seasoning of choice)
1/2 tsp Worcestershire sauce
1 tbsp chopped fresh parsley
1/2 cup crushed butter crackers (like Ritz) or panko breadcrumbs
Juice of half a lemon
Salt and pepper, to taste
Optional: melted butter for drizzling

‍ Instructions

Step 1: Preheat the Oven

Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease a baking dish.

Step 2: Prepare the Crab Mixture

In a large bowl, whisk together the egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, Old Bay, and parsley.
Gently fold in the crab meat and cracker crumbs, being careful not to break up the lumps too much.
Add salt and pepper to taste.

Step 3: Shape the Bombs

Using clean hands, form the mixture into large, baseball-sized balls.
Place them evenly spaced on the prepared baking sheet or in a lightly greased casserole dish.

Step 4: Bake

Optional: Drizzle the tops with a little melted butter for extra richness.
Bake for 20–25 minutes, or until golden brown and heated through.
The tops should be slightly crisp, but the centers moist and tender.

Tips & Variations

Use real jumbo lump crab for the best texture and flavor.
Don’t overmix — you want to keep those crab lumps whole.
Add a dash of hot sauce or paprika for a little kick.
Serve with a side of drawn butter, lemon wedges, or a simple remoulade sauce.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 2 days.
Reheat in a 350°F oven until warmed through.
Freeze uncooked crab bombs and bake directly from frozen, adding 5–10 minutes to the cooking time.

️ Perfect Pairings

Crab Bombs are delicious when served with:

Steamed veggies or asparagus
Garlic mashed potatoes
Buttered corn on the cob
A crisp glass of white wine or a cold beer

Why They’re “Famous”

These crab bombs are famous for a reason: they’re simple, elegant, and packed with flavor, highlighting the quality of the crab without overwhelming it. Whether you’re making them for a holiday dinner or a summer seafood feast, they’re always a crowd favorite.

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