Dinner

Famous Crab Bombs Classic Recipe

Bylina Carter October 29, 2025October 29, 2025

Introduction

Famous Crab Bombs Classic offers a rich and flavorful way to enjoy jumbo lump crab meat. This baked appetizer combines creamy, seasoned crab with buttery crumbs for a golden, irresistible dish perfect for gatherings or a special treat.

The image shows three golden brown crab cakes with a crispy, textured outer layer and tender white crab meat inside. Each crab cake is topped with small chopped green herbs, adding a fresh touch. In the background, there are two bright yellow lemon wedges, one whole and one sliced, placed on a white plate. The plate sits on a white marbled surface. The crab cakes are arranged in a diagonal line, with the closest one in sharp focus, showing the seasoning and crispy details clearly. 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: Inspect the crab meat carefully, 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 homogeneous.
Step 4: Gently fold the jumbo lump crab meat and crushed buttery crackers into the flavoring mixture, mixing just until combined to maintain 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 and bake in the preheated oven for 18 to 20 minutes until golden brown and heated through.
Step 7: Remove from oven and immediately serve with lemon wedges and optional additional Old Bay seasoning.

Tips & Variations

Use fresh parsley for a bright flavor or substitute with chives for a mild onion note.

For extra crunch, sprinkle additional crushed crackers or panko on top before baking.
If you prefer a spicier kick, add a pinch of cayenne pepper or hot sauce to the mixture.

Storage

Store any leftover crab bombs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 325°F/160°C) for 10 minutes to maintain texture. Avoid microwaving to keep them from becoming soggy.

How to Serve

The image shows four golden brown, crispy crab cake balls placed closely together on a clean white plate. Each ball has a crunchy exterior with visible flakes of white crab meat peeking through the textured crust that has a mix of light and darker browns, suggesting a well-cooked surface. Small green parsley pieces are sprinkled on top of the crab cakes, adding a touch of color. A fresh parsley sprig is placed on the right side of the plate, resting on the white surface. The overall presentation is simple and focused on the rich texture and color of the crab cakes, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat for this recipe?

While imitation crab can be used in a pinch, it won’t have the same texture or flavor as jumbo lump crab, which is key to the dish’s appeal.

Can I prepare crab bombs ahead of time?

Yes, you can assemble the mixture and shape the crab bombs a few hours ahead, keeping them refrigerated until ready to bake. Just brush with butter before baking for best results.