Famous Crab Bombs

🦀 Introduction

If you’ve ever dined in coastal Maryland — especially around Annapolis or Baltimore — you’ve likely seen the phrase “Crab Bomb” on the menu. It’s not your ordinary crab cake.

A crab bomb is a massive, baseball-sized mound of 100% jumbo lump crab meat, lightly seasoned, barely bound, and broiled until golden on top. No breadcrumbs. No unnecessary fillers. Just the pure, buttery flavor of sweet crab.

It’s rich, satisfying, and restaurant-quality — and now, you can make it at home without compromising flavor or texture.

This recipe captures the authentic Maryland-style experience, with a few pro tips to make it foolproof for home kitchens.

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🛒 Ingredients

This recipe focuses on purity and simplicity — the fewer ingredients, the better.

• 1 pound jumbo lump crab meat, fresh or pasteurized (not imitation)
• 1 large egg
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• ½ teaspoon lemon juice
• 1 tablespoon parsley, finely chopped
• Optional: 1–2 tablespoons panko breadcrumbs (only if needed for shaping)
• Butter, for greasing and optional drizzle

Yield: Makes 2 large crab bombs or 4 smaller ones

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👨‍🍳 Step-by-Step Instructions

Step 1: Prep the Crab

Drain the crab gently and check for shells. Do not rinse it. Carefully fluff with a fork or fingers to preserve lump pieces.

Step 2: Mix the Binder

In a small bowl, whisk together the egg, mayo, Dijon, Old Bay, lemon juice, and parsley.

Step 3: Fold, Don’t Mix

In a large bowl, gently fold the crab into the wet mixture using a spatula. Don’t overmix — you want visible large lumps.

Optional: If the mixture feels too loose, add 1–2 tablespoons of panko just to hold shape. But avoid turning this into a traditional crab cake!

Step 4: Form the Bombs

Form 2–4 mounds (depending on size preference) by gently packing the mixture into rounded domes. Place on a buttered parchment-lined baking sheet or greased cast-iron skillet.

Step 5: Roast

Preheat the oven to 400°F (200°C). Roast the crab bombs uncovered for 12–15 minutes, or until the tops are just golden and the internal temp reaches 145°F (63°C).

Step 6: Finish with Butter (Optional)

Drizzle a tiny bit of melted butter on top before serving, or a squeeze of lemon for freshness.

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💡 Pro Tips

• Buy real jumbo lump crab, ideally from a seafood market or trusted source.
• Never overmix. The goal is to preserve those big, delicate pieces.
• Minimal filler is key — avoid turning it into a patty.
• A cast-iron skillet provides a golden bottom crust and even heat.
• For extra browning, broil for the last 1 minute, watching closely.

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🍽️ Serving Suggestions

• Serve with a side of drawn butter, lemon wedges, or tartar sauce.
• Pair with garlic roasted asparagus, buttery mashed potatoes, or a simple arugula salad.
• These are rich — balance with something bright or acidic like pickled veggies or a vinegar-based slaw.
• Add on a toasted brioche bun with lettuce and tomato for a crab bomb sandwich.

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📦 Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 2 days.
• To reheat: bake at 350°F for 8–10 minutes, or until warmed through.
• Do not microwave — it ruins texture and makes crab rubbery.
• Freezing is not ideal due to the delicate nature of the crab, but you can freeze formed, uncooked bombs tightly wrapped for up to 2 weeks.

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🔁 Variations

• Spicy Crab Bombs: Add cayenne pepper or hot sauce to the binder.
• Garlic Herb Version: Add fresh thyme, chives, and roasted garlic.
• Lemon Zest & Capers: Add finely grated zest and 1 tsp chopped capers to brighten it.
• Mini Crab Bombs: Make 6–8 smaller mounds for party bites or appetizers.

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❓ Frequently Asked Questions

What makes a crab bomb different from a crab cake?
Crab bombs are typically larger and contain zero to minimal filler, emphasizing the crab meat itself, not breadcrumbs.

Can I use canned crab?
Only if it’s pasteurized lump crab in the refrigerated section. Avoid shelf-stable or imitation versions — they won’t have the right flavor or texture.

Can I fry these instead of baking?
Crab bombs are too large and delicate to fry. Stick to oven-roasting or broiling for best results.

What if my crab mixture won’t hold shape?
It’s okay to gently chill it for 15 minutes before forming. If still loose, add a touch of panko — but sparingly.

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🔢 Nutrition (Per crab bomb, if making 2)

• Calories: 360
• Fat: 26g
• Carbs: 3g
• Sugar: 1g
• Protein: 28g
• Cholesterol: 135mg
• Sodium: 880mg
• Fiber: 0g

Print

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📌 Pinterest Description

Famous Crab Bombs Recipe – A Maryland classic! These rich, jumbo lump crab bombs are packed with crab meat and barely any filler. Oven-roasted to golden perfection and seasoned with just the right touch of Old Bay and lemon.
✨ Ingredients: jumbo lump crab, mayo, Dijon, lemon juice, Old Bay
📌 Save this no-fail seafood recipe!
#CrabBombs #JumboLumpCrab #MarylandSeafood #CrabCakes #NoFillerCrab