Famous Crab Bombs

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Famous Crab Bombs

Introduction

Famous Crab Bombs are a seafood lover’s dream — a dish that celebrates the natural sweetness and delicacy of fresh jumbo lump crab meat. These generous, round mounds of crab are bound together with just enough creamy mayo and egg to hold their shape, allowing the crab flavor to shine. Baked until golden, they are rich, moist, and packed with seafood goodness, making them an elegant entrée or appetizer for any special meal.

Origin and Cultural Significance

Crab bombs are most famously associated with Maryland’s Eastern Shore, where blue crab is king. The dish is a spinoff of traditional Maryland crab cakes but with a twist — it uses very little filler and is shaped into larger, ball-like portions. The “crab bomb” is meant to be an explosion of pure crab flavor in every bite. This recipe reflects the Chesapeake Bay’s rich seafood heritage and is often enjoyed in coastal seafood restaurants, crab shacks, and summer crab feasts.

Ingredients Quantity

• 1 pound jumbo lump crab meat (picked over for shells)
• ¼ cup mayonnaise
• 1 large egg, lightly beaten
• 1 teaspoon Dijon mustard (optional, for tang)
• 1 teaspoon Old Bay seasoning or other seafood seasoning
• 1 teaspoon lemon juice
• 2 tablespoons breadcrumbs (just enough to bind — optional)
• 1 tablespoon chopped parsley (optional)

Optional Additions

• A pinch of cayenne pepper for heat.
• Finely chopped green onions for extra freshness.
• Worcestershire sauce for a savory depth of flavor.
• Panko breadcrumbs instead of regular for a lighter texture.
• Melted butter drizzle on top before baking for extra richness.

Tips for Success

• Handle the crab gently to keep the lumps intact for the best texture.
• Use minimal filler — you want the crab to be the star.
• Chill the mixture for 15–20 minutes before shaping to help it hold together.
• Don’t overbake — just bake until warmed through and lightly golden to avoid drying out the crab.
• Fresh jumbo lump crab meat will give you the best flavor and texture, but pasteurized lump crab meat works if fresh isn’t available.

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