Famous Crab Bombs (Restaurant-Style, Extra Juicy & Crispy)
These Famous Crab Bombs are a classic seafood favorite—crispy on the outside, tender and buttery on the inside, packed with sweet jumbo lump crab meat. Perfect as an appetizer, party food, or even a main dish with a fresh salad.
Ingredients
- 1 pound jumbo lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1/2 cup crushed Ritz crackers or breadcrumbs
- Salt & black pepper, to taste
For coating (optional but recommended):
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Prepare the Crab Mixture
In a large bowl, gently combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, onion powder, lemon juice, and parsley. Mix until smooth. - Add the Crab Meat
Carefully fold in the jumbo lump crab meat, keeping the lumps as intact as possible for the best texture. - Bind the Mixture
Add the crushed crackers or breadcrumbs a little at a time, just until the mixture holds together. Do not overmix—this keeps the crab bombs light and tender. - Shape the Crab Bombs
Using your hands, gently form the mixture into baseball-sized balls. Place them on a parchment-lined tray. - Coat for Extra Crunch (Optional)
Mix the panko breadcrumbs with melted butter. Lightly roll each crab bomb in the mixture for a crispy golden crust. - Chill (Highly Recommended)
Refrigerate the crab bombs for 20–30 minutes. This helps them hold their shape while cooking.
Cooking Options
Oven-Baked Method
- Preheat oven to 375°F (190°C)
- Bake for 20–25 minutes, or until golden brown and heated through
- Broil for the last 2–3 minutes for extra color
Air Fryer Method
- Preheat air fryer to 375°F (190°C)
- Air fry for 12–15 minutes, flipping once
Pan-Seared (Restaurant Style)
- Heat butter or oil in a skillet over medium heat
- Cook crab bombs for 3–4 minutes per side until golden
Serving Suggestions
- Serve with lemon wedges, garlic aioli, or remoulade sauce
- Pair with a fresh green salad, roasted vegetables, or coleslaw
- Perfect for holidays, parties, or upscale dinners
Pro Tips
- Always use jumbo lump crab meat for the best flavor
- Minimal mixing = tender crab bombs
- Chill before cooking to prevent breaking
- Avoid excess breadcrumbs—crab should be the star