Famous Crab Bombs are a Maryland seafood favorite made with large chunks of sweet jumbo lump crab meat, minimal filler, and bold seasoning. Unlike traditional crab cakes, crab bombs are shaped into large mounds (or “bombs”) packed almost entirely with crab — delivering rich flavor in every bite.
Perfect for special dinners, holidays, or restaurant-style meals at home.
⏱️ Prep Time
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Prep: 15 minutes
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Chill: 30 minutes
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Bake: 18–22 minutes
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Total: About 1 hour
🧰 Equipment Needed
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Large mixing bowl
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Baking sheet
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Parchment paper
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Measuring spoons
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Spatula
🦀 Ingredients
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1 lb (450g) jumbo lump crab meat (fresh, picked over for shells)
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1 large egg
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2 tbsp mayonnaise
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1 tsp Dijon mustard
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1 tsp Worcestershire sauce
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½ tsp Old Bay seasoning (or seafood seasoning)
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1 tbsp fresh lemon juice
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1 tbsp chopped fresh parsley
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2–3 tbsp crushed buttery crackers (very minimal filler)
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1 tbsp melted butter (for brushing)
📝 Ingredient Notes
✅ Use jumbo lump crab meat for authentic texture
✅ Don’t overmix — keep large crab chunks intact
✅ Minimal filler is key (just enough to bind)
✅ Fresh lemon enhances sweetness of crab
👩🍳 Instructions
Step 1 — Preheat Oven
Preheat oven to 375°F (190°C).
Line baking sheet with parchment paper.
Step 2 — Make Binding Mixture
In a bowl, whisk together:
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egg
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mayonnaise
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Dijon mustard
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Worcestershire
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Old Bay
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lemon juice
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parsley
Step 3 — Fold in Crab
Gently fold crab meat into mixture.
Add crushed crackers just until mixture holds together.
Do NOT mash the crab.
Step 4 — Shape the “Bombs”
Form into 4 large mounds (baseball-sized).
Place on baking sheet.
Step 5 — Bake
Brush tops with melted butter.
Bake 18–22 minutes until golden and heated through.
Optional: Broil last 2 minutes for light browning.
🥗 Nutrition (Approx per crab bomb)
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Calories: 280
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Protein: 28g
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Fat: 16g
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Carbs: 4g
🍋 Serving Suggestions
✔ With lemon wedges
✔ Tartar sauce or remoulade
✔ Side of coleslaw
✔ Garlic butter asparagus
✔ Roasted potatoes
⭐ Pro Tips for Restaurant-Quality Crab Bombs
✔ Chill mixture before baking for better shape
✔ Avoid too much filler
✔ Bake — don’t fry (keeps them tender)
✔ Use fresh crab whenever possible
