Description
A crunchy exterior hugging big flakes of real crab — these crab bombs deliver luxe seafood flavor with very little filler. Perfect for entertaining or a special weeknight, they taste like something from a seaside bistro but come together with minimal fuss.
Ingredients
Scale
- 1 lb jumbo lump crab meat
- 1/4 cup mayonnaise
- 1 tsp Old Bay seasoning
- 1 large egg
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, finely chopped
- 2 tbsp breadcrumbs (use just enough to hold the mix)
- 2 tbsp melted butter (for brushing before baking)
Instructions
- Gently combine: In a roomy bowl, fold together the crab, mayo, Old Bay, egg, Dijon, parsley, and breadcrumbs. Work lightly so the crab pieces stay intact.
- Shape the bites: Form the mixture into round mounds about the size of a small baseball, handling them with care so they keep their chunky texture.
- Heat the oven: Preheat to 425°F (218°C). Line a baking sheet with parchment or foil for easy cleanup.
- Prep for baking: Arrange the crab rounds on the prepared sheet and brush the tops with the melted butter to encourage deep browning.
- Bake until bronzed: Roast for 12–15 minutes, until the tops turn a rich golden color. If you want an extra crisp finish, slip them under the broiler for 1–2 minutes—watch closely so they don’t burn.
- Serve right away: Plate hot, sprinkle with a little extra parsley, and offer lemon wedges or your favorite dipping sauce alongside.
Notes
- Handle gently to preserve the lump crab texture.
- Brush with butter before baking for better color and flavor.
- Broil briefly only if you want extra crunch—stay nearby to prevent scorching.