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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.
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?