Famous Crab Bombs
These golden, flavorful crab bombs are packed with fresh jumbo lump crab meat and just the right blend of seasoning—perfect for baking or air frying!
Ingredients:
- 450 g (1 lb) jumbo lump crab meat, fresh and shell-free
- 1 egg, lightly beaten
- ¼ cup (60 g) mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, finely chopped (optional)
- ½ cup breadcrumbs (panko or regular)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Butter or oil spray (for baking or air frying)
Directions:
- Preheat:
- Oven: 200°C (400°F)
- Air Fryer: 190°C (375°F)
- Mix the Crab Bombs:
In a large bowl, gently combine the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley (if using), and a pinch of salt and pepper. - Add Breadcrumbs:
Gradually add breadcrumbs, just enough for the mixture to hold its shape. Be careful not to overmix—you want to keep the crab lumps whole and tender. - Shape the Bombs:
Form the mixture into golf ball-sized rounds. You should get approximately 8–10 crab bombs. - Prepare for Cooking:
Place the crab bombs on a parchment-lined baking sheet or in the air fryer basket. Lightly spray or brush the tops with oil or melted butter. - Cook:
- Bake: 15–18 minutes, until golden and heated through.
- Air Fry: 10–12 minutes, until crisp and golden on the outside.
- Serve:
Enjoy hot with lemon wedges, tartar sauce, or spicy mayo.
Details:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 8–10 crab bombs
- Calories: ~120 kcal per serving
