Famous Crab Bombs

Famous Crab Bombs: A Legendary Seafood Delight Bursting with Flavor
If you’re a seafood lover, brace yourself—this is the crab recipe you’ve been waiting for. Famous Crab Bombs are packed with sweet, tender lump crab meat and just enough seasoning to bring out the natural flavor without overpowering it. These crab cakes don’t mess around—no fillers, no fluff—just pure crab bliss in every bite.

Whether you’re serving them as an appetizer, main course, or the star of a seafood feast, these crab bombs are a guaranteed crowd-pleaser.

🦀 What Makes These Crab Bombs “Famous”?
Crab Bombs are legendary for one big reason: they’re all about the crab. Unlike traditional crab cakes that include bread crumbs, mayo, or vegetables as binders, these bombs keep it simple—letting the crab shine as the hero of the dish.

The result? Giant, golden-brown mounds of tender, flaky crab meat with a touch of seasoning and a kiss of butter. They’re rich, flavorful, and unforgettable.

🧂 Ingredients
1 lb jumbo lump crab meat (fresh is best)

2 tablespoons melted butter

1 tablespoon Dijon mustard

1 tablespoon mayonnaise (just enough to bind)

1 teaspoon Old Bay seasoning (adjust to taste)

1 teaspoon lemon juice

1 egg, lightly beaten

Salt and pepper to taste

Optional: chopped parsley or chives for garnish

👨‍🍳 How to Make Crab Bombs
Preheat Oven: Set your oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.

Mix the Ingredients: In a large bowl, gently mix the crab meat with butter, mustard, mayo, Old Bay, lemon juice, egg, salt, and pepper. Be careful not to over-mix—you want the lumps of crab to stay intact.

Form the Bombs: Using your hands or a scoop, form large, compact mounds—about the size of a baseball. Place them on the baking sheet.

Bake to Perfection: Bake for 18–20 minutes, or until the tops are golden brown and the crab bombs are heated through.

Serve & Enjoy: Serve hot with lemon wedges, fresh herbs, or a drizzle of melted butter.

🍽️ Serving Ideas
These crab bombs are rich and flavorful on their own, but here are a few ways to serve them:

With a side of garlic butter rice or roasted potatoes

On a toasted brioche bun with slaw for a gourmet crab sandwich

Paired with a crisp garden salad and lemon vinaigrette

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