Famous Crab Bombs

Famous Crab Bombs are a seafood lover’s dream—tender, sweet lump crab meat formed into rich, jumbo-sized mounds with just enough seasoning to hold them together and enhance the flavor. These golden, oven-baked beauties are all about the crab—no fillers, no fluff, just pure, buttery deliciousness in every bite.

Why You’ll Love This Recipe

I love how these crab bombs are bursting with fresh crab flavor and minimal filler. They’re simple, elegant, and perfect for a special occasion or date night dinner. Since they’re baked instead of fried, they’re lighter while still tasting indulgent. I don’t need a ton of fancy ingredients—just good-quality crab meat and a few kitchen staples to create something truly special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

jumbo lump crab meat
mayonnaise
Old Bay seasoning
Dijon mustard
lemon juice
egg
parsley, finely chopped
Worcestershire sauce
salt
crushed buttery crackers or panko (just enough to bind)
melted butter (for brushing)

directions

1. I start by gently picking through the crab meat to remove any shell bits, being careful not to break up the lumps.

2. In a large bowl, I whisk together mayonnaise, Dijon mustard, lemon juice, egg, Worcestershire sauce, Old Bay, parsley, and a small pinch of salt.

3. I fold in the crab meat and just enough crushed crackers or panko to help bind it all together without overpowering the crab.

4. I use my hands to gently form the mixture into large mounds (like oversized crab cakes) and place them on a lined baking sheet.

5. I brush each crab bomb lightly with melted butter for a golden finish.

6. I bake at 375°F (190°C) for 18–22 minutes, or until they’re set and lightly browned on top.

7. I serve hot with lemon wedges and maybe a side of tartar or cocktail sauce, though they’re flavorful enough to enjoy on their own.

Servings and timing

This recipe makes about 4 large crab bombs. Prep time is around 15 minutes, and baking takes 20 minutes—so I have a fancy seafood entrée ready in just over 30 minutes.

Variations

Sometimes I add a touch of hot sauce or cayenne for heat, or a bit of grated shallot for more depth. I’ve also swapped out Dijon for whole-grain mustard or added a spoonful of sour cream for extra creaminess. If I want a crispier texture, I give them a quick broil at the end of baking. And when I feel like making bite-sized appetizers, I form them into mini bombs and reduce the bake time slightly.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I bake them in a 350°F (175°C) oven for 10 minutes or until warmed through. I avoid microwaving because it can make them rubbery. They also freeze well—just thaw and reheat in the oven.

FAQs

Can I use canned crab meat?

Yes, but I prefer refrigerated lump or jumbo lump crab meat for the best flavor and texture. I drain it well if using canned.

How do I keep the crab bombs from falling apart?

I use just enough binder (crackers or panko) and handle the mixture gently. Chilling them for 10–15 minutes before baking helps too.

What’s the difference between crab bombs and crab cakes?

Crab bombs are larger and have even less filler than traditional crab cakes. They’re all about highlighting the crab meat.

Can I make them ahead of time?

Yes, I prepare and shape them, then store them covered in the fridge for up to a day before baking.

Are they gluten-free?

They can be. I use gluten-free panko or cracker crumbs as the binder and make sure my other ingredients (like mustard) are GF-certified.

Conclusion

Famous Crab Bombs are a celebration of everything I love about seafood—rich, meaty, and full of flavor with minimal fuss. Whether I’m serving them for a dinner party or a quiet night at home, they always impress and satisfy. This is one recipe I keep coming back to whenever I want to feel like I’m dining oceanside.