Famous Crab Bombs Recipe – A Coastal Classic Bursting with Flavor

If you love crab cakes, you’re going to fall head over heels for these Famous Crab Bombs — jumbo lumps of fresh crabmeat held together with the lightest binder and baked until golden, juicy, and aromatic. Unlike traditional crab cakes, these aren’t flattened into patties. Instead, they’re formed into generous, round “bombs” that explode with flavor in every bite. This classic recipe is straight from the shores of the Mid-Atlantic and designed to let the sweetness of the crab shine.

Ingredients You’ll Need

Main Ingredients:

1 lb jumbo lump crab meat (fresh or pasteurized, picked over for shells)
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 cup crushed saltine crackers or plain breadcrumbs (for structure)
1 tablespoon fresh parsley, finely chopped
Butter, for greasing the baking dish

To Serve:

Lemon wedges
Additional chopped parsley (optional)

Prep and Cook Time

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 crab bombs
Calories: ~320 kcal per serving

Instructions: How to Make Perfect Crab Bombs

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a small baking dish with butter or line it with parchment paper for easy cleanup.

Step 2: Make the Binding Mixture

In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and chopped parsley until well combined. This mixture will serve as the delicate binder for your crab bombs.

Step 3: Fold in the Crab and Crackers

Gently fold in the jumbo lump crab meat and crushed crackers or breadcrumbs. Be extra careful not to break up the crab — the goal is to keep those large, flavorful lumps intact. Use a soft spatula or your hands for the most delicate touch.

Step 4: Form the Crab Bombs

Divide the mixture into 4 equal portions and shape them into large, rounded balls. Don’t over-pack the mixture; just press them together enough to hold their shape. Place them gently into the prepared baking dish, spacing them slightly apart.

Step 5: Bake to Golden Perfection

Transfer the dish to the oven and bake for 20–25 minutes, or until the crab bombs are lightly browned on top and cooked through in the center. The internal temperature should reach 145°F (63°C) if checking with a thermometer.

Step 6: Garnish and Serve

Serve your crab bombs immediately while warm, topped with fresh parsley and with lemon wedges on the side. The citrus balances the richness beautifully.

Serving Ideas

These crab bombs are delicious on their own, but here are some perfect pairings:

With a fresh garden salad or coleslaw
Over a bed of arugula with a drizzle of vinaigrette
Alongside roasted or grilled asparagus
Served with crusty bread or garlic toast
Dipped in a lemon aioli or tartar sauce

Make-Ahead Tips & Storage

Make Ahead: You can shape the crab bombs up to 24 hours in advance. Cover and refrigerate until ready to bake.
Leftovers: Store cooled leftovers in an airtight container for up to 2 days. Reheat in a 300°F oven for 10–15 minutes.
Freezing Not Recommended: Due to the delicate texture, freezing may affect the structure of the crab bombs.

Recipe Notes & Variations

For a spicy kick, add 1/4 teaspoon cayenne pepper or a splash of hot sauce to the binder.
For a gluten-free version, substitute gluten-free breadcrumbs or crushed rice crackers.
Love cheese? A small amount of grated Parmesan in the binder can add richness.

Final Thoughts

This Famous Crab Bombs recipe is a celebration of everything wonderful about crab: delicate, sweet, and buttery. With minimal filler and just the right blend of seasonings, it’s the perfect dish for impressing guests or treating yourself to something special. Whether you’re hosting a coastal-themed dinner or craving seafood at home, these crab bombs will never disappoint.