Ingredients
- Jumbo lump crab meat: 1 lb, drained and shell-checked
- Egg: 1 large
- Mayonnaise: ¼ cup
- Dijon mustard: 1 tsp
- Old Bay seasoning: 1 tsp
- Lemon juice: ½ tsp
- Fresh parsley: 1 tbsp, chopped
- Panko breadcrumbs (optional): 1–2 tbsp, only if needed
- Butter: For greasing and optional topping
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly butter it.
- In a small bowl, whisk together egg, mayo, mustard, Old Bay, lemon juice, and parsley.
- Gently fold in the crab meat without breaking up the lumps.
- Form into 2–4 mounds and place on the prepared sheet.
- Bake for 12–15 minutes, until golden and just set.
- Optionally broil for 1 minute for a golden top. Serve warm with lemon or butter.
Notes
- Use the highest-quality crab you can find — it makes all the difference.
- If the mixture won’t hold shape, chill it or add a tiny bit of panko.
- These are rich, so pair them with acidic or fresh sides like salad or citrus slaw.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 crab bomb (if making 2)
- Calories: 360
- Sugar: 1 g
- Sodium: 880 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 135 mg