Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, gently combine the mayonnaise, egg, Dijon mustard, Old Bay seasoning, lemon juice, and parsley (if using).
- Carefully fold in the jumbo lump crab meat, trying not to break up the large pieces. If needed, add just enough breadcrumbs to hold the mixture together.
- Shape into 4–5 large, round “bombs” and place them on the prepared baking sheet.
- Bake for 15–18 minutes, or until lightly golden and heated through.
- Serve hot with lemon wedges, tartar sauce, or a drizzle of melted butter.
Description
These Famous Crab Bombs are luscious and full of flavor. The crab meat remains tender and juicy, with just the right amount of creamy binder and subtle seasoning to enhance, not overpower, its natural sweetness. Each bite feels indulgent — a pure, rich seafood experience that is both comforting and elegant.
Nutritional Information (per serving, based on 4 servings, approximate)
- Calories: 220
- Protein: 23 g
- Carbohydrates: 2 g
- Sugars: 0 g
- Fat: 13 g
- Saturated Fat: 2 g
- Cholesterol: 155 mg
- Sodium: 630 mg
Conclusion
Famous Crab Bombs are the perfect way to showcase high-quality crab meat in a dish that’s simple, flavorful, and restaurant-worthy. Whether served as a main course with roasted vegetables or as a starter at a special dinner, they bring a taste of the coast right to your table.
Recommendation
Pair these crab bombs with a crisp white wine like Sauvignon Blanc or a light summer ale. For sides, consider a fresh garden salad, roasted asparagus, or buttery corn on the cob to complement the richness of the crab.
Embracing Healthful Indulgence
This recipe is naturally rich in protein and low in carbs, making it a satisfying yet lighter indulgence. To make it even healthier, use Greek yogurt in place of some or all of the mayo for a lower-fat option, and skip the butter topping. Serve with a lemon wedge to add brightness without extra calories.
Would you like me to add a quick homemade tartar sauce recipe as a suggested pairing for these crab bombs?
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