Dinner

Famous Crab Bombs Classic Recipe

Byrami Hayes February 2, 2026February 2, 2026

Introduction

Crab Bombs are a delicious and elegant appetizer featuring jumbo lump crab meat blended with flavorful seasonings and baked to golden perfection. This classic recipe is perfect for entertaining or a special treat at home.

The image shows several golden brown crab cakes with a crispy outer layer and a soft, flaky white inside, arranged closely on a white plate. The crab cakes have a slightly rough texture on the surface with a mix of dark brown and lighter golden spots, sprinkled with fresh green herbs. One crab cake in the front has a small bite taken out, revealing the white crab meat inside. The plate is placed on a white marbled surface with more green herb leaves scattered around. 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 your oven to 375°F (190°C) and allow it to reach the full temperature.
Step 2: Carefully inspect the crab meat, removing any shells while keeping the delicate lumps intact for best texture.
Step 3: In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley until the mixture is smooth and well combined.
Step 4: Gently fold the lump crab meat and crushed buttery crackers into the mixture, being careful not to overmix to preserve the crab’s delicate texture.
Step 5: Shape the crab mixture into 4 to 6 even mounds and place them on a parchment-lined or greased baking sheet.
Step 6: Brush each mound generously with melted butter to help them brown beautifully during baking.
Step 7: Bake the crab bombs for 18 to 20 minutes, or until they are golden brown and heated through.
Step 8: Serve immediately with lemon wedges and extra Old Bay seasoning if desired for an extra burst of flavor.

Tips & Variations

Use fresh jumbo lump crab meat when possible for the best taste and texture; pasteurized crab meat works well too if fresh is unavailable.
For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the mixture.
Substitute crushed panko breadcrumbs for buttery crackers for a lighter texture.
Brush with garlic butter instead of plain melted butter to add extra richness and flavor.

Storage

Store leftover crab bombs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for about 10 minutes to maintain crispness without drying out.

How to Serve

The image shows small round crab cakes with a golden-brown crispy outer layer, speckled with green herbs. One crab cake in the front is broken open, revealing a soft, flaky, white inside with pieces of crab meat visible. The crab cakes are arranged on a white plate placed on a white marbled surface, with some green herb pieces scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Crab Bombs ahead of time?

You can prepare the crab mixture and shape the bombs in advance, then cover and refrigerate for up to a day before baking. Bake them fresh just before serving for best results.