These famous crab bombs showcase everything you crave in a seafood splurge—sweet jumbo lump crab held together with creamy flavors and just enough binder to let the meat shine. The aroma that fills the kitchen as they bake instantly brings back memories of summer visits to the Chesapeake Bay with my family.
When I first served these crab bombs at a holiday dinner they always disappeared in minutes—guests still request them every year and have made it their own family tradition.
Ingredients
- Jumbo lump crab meat: The star ingredient for rich sweet flavor Choose fresh or high-quality pasteurized meat and gently pick over for shells
- Mayonnaise: Adds creamy texture and helps bind everything Look for a full-fat variety for best richness
- Large egg: Binds the mixture without overpowering the delicate crab
- Dijon mustard: Brings gentle heat and depth Select a smooth Dijon for even flavor
- Old Bay seasoning: Imparts classic Chesapeake Bay flavor without overpowering
- Lemon juice: Brightens the seafood and adds balance Use freshly squeezed for zing
- Fresh parsley: Optional but adds color and a herbal touch Use vibrant flat-leaf if available
- Buttery crackers: Give a gentle crunch and mild flavor Ritz works beautifully
- Butter: For brushing the tops to create a golden finish Choose a salted variety for extra depth
- Lemon wedges: Serve alongside for fresh pop and to let guests add as they wish
Instructions
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