Description
Delicious baked crab bombs made with fresh lump crab meat and flavorful seasonings.
Ingredients
Scale
- 1 pound fresh lump crab meat
- 1/2 cup mayonnaise
- 1/4 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 1 egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons melted butter (for drizzling)
- Optional: additional Old Bay seasoning for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a baking tray or baking dish.
- In a large bowl, combine crab meat, mayonnaise, panko breadcrumbs, green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper.
- Gently fold until just combined, taking care not to break up the crab lumps.
- Form the mixture into compact balls using your hands or a measuring cup.
- Arrange evenly on the prepared baking dish.
- Drizzle melted butter generously over each crab bomb.
- Bake for 20–25 minutes, or until golden brown and heated through.
- Let cool for a few minutes before serving.
- Sprinkle with additional Old Bay seasoning if desired.
Notes
- Handle the crab mixture gently to keep large lumps intact.
- Serve with lemon wedges or a light remoulade sauce.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab bomb
- Calories: 275
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 120mg
Keywords: crab bombs, baked crab cakes, lump crab appetizer, seafood recipe, Maryland-style crab