Famous Crab Bombs – A Seafood Lover’s Dream, Packed with Flavor!
If you love crab cakes but crave something even richer and more indulgent, meet your new obsession: Famous Crab Bombs. These massive, flavorful mounds of pure jumbo lump crab meat are seasoned to perfection and barely held together by just enough ingredients to make them magic. No fillers, no fluff—just pure, delicious crab.
Crab Bombs are the ultimate celebration of premium seafood. They’re elegant enough for dinner parties, impressive enough for date nights, and easy enough to make at home. Baked until golden on the outside and tender on the inside, they explode with fresh flavor in every bite.
Ingredients – What You’ll Need
To make these restaurant-style Crab Bombs, gather the following:
1 lb jumbo lump crab meat (fresh, picked over for shells)
1 egg, lightly beaten
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
Optional additions:
A few dashes of hot sauce for a spicy kick
Chopped parsley or chives for a fresh finish
Lemon wedges for serving
How to Make Famous Crab Bombs
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a baking dish.
Step 2: Mix the Base
In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until smooth and creamy.
Step 3: Add the Crab
Gently fold in the jumbo lump crab meat, being careful not to break up the chunks. Mix just until combined—you don’t want to overwork it.
Step 4: Shape the Bombs
Using clean hands or a scoop, form large round mounds—about the size of a baseball. You should get 3–4 big crab bombs. Place them gently on the prepared baking sheet.
Step 5: Bake
Bake for 20–25 minutes or until golden brown on top and cooked through. You can broil the last 1–2 minutes for extra color, but watch closely to avoid burning.
Step 6: Serve
Serve hot with lemon wedges, a side of melted butter, or tartar sauce. They also pair beautifully with coleslaw or a crisp garden salad.
Chef Tips
Don’t overmix—keep the crab meat chunky for best texture.
Use high-quality crab meat—fresh jumbo lump delivers the best flavor and bite.
Chill the mixture for 15–20 minutes before forming if it feels too loose.
For extra indulgence, drizzle with melted garlic butter right before serving.
Serving Suggestions
Over a bed of arugula or spinach with a drizzle of lemon vinaigrette
On a toasted brioche bun as a decadent crab bomb sandwich
Alongside roasted asparagus and garlic mashed potatoes
As an appetizer with remoulade sauce or aioli
What Chefs Say
Gordon Ramsay – “Let the crab speak for itself. Minimal filler, maximum flavor.”
Ina Garten – “This is how you treat good seafood—with respect and just the right touch of seasoning.”
Guy Fieri – “This one’s going straight to flavor town. Boom!”
Martha Stewart – “Simple, elegant, and absolutely unforgettable.”
Ree Drummond – “Perfectly balanced and oh-so-craveable. You’ll want seconds.”
10 Frequently Asked Questions (FAQs)
1. Can I use canned crab meat?
Fresh is best, but canned lump crab will work in a pinch—just drain well and avoid shredded.
2. Can I fry them instead of baking?
Yes! Fry in a skillet with butter or oil over medium heat for 3–4 minutes per side.
3. Can I make them smaller for appetizers?
Absolutely. Just reduce baking time to 12–15 minutes for mini crab bombs.
4. How do I keep them from falling apart?
Chilling the mixture before forming helps them hold shape. Avoid overmixing.
5. What sauces go best?
Tartar sauce, garlic aioli, lemon butter, or spicy remoulade.
6. Can I freeze them?
Yes, freeze before or after baking. Wrap individually and store for up to 2 months.
7. Are they gluten-free?
Yes, as written—no breadcrumbs required.
8. Can I make them ahead?
Form them up to a day ahead and refrigerate. Bake fresh for best results.
9. What side dishes pair well?
Slaw, roasted veggies, herbed potatoes, or a fresh citrus salad.
10. How do I reheat leftovers?
Bake at 350°F for 10–12 minutes or until heated through. Avoid microwaving.
Nutritional Info (Per Crab Bomb – Approximate)
Calories: 280
Protein: 25g
Fat: 18g
Carbs: 2g
Sugar: 1g
Sodium: 520mg
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 3 days
Reheat: Best in the oven or air fryer to maintain texture
Freeze: Wrap individually and freeze for up to 2 months
Use this exact format:
Result (what it will look like on your site):
Famous Crab Bombs are the perfect way to celebrate the natural sweetness of fresh crab. With just a few simple ingredients and minimal prep, you’ll create an elegant seafood dish that tastes straight out of a coastal bistro. Whether you’re impressing dinner guests or treating yourself, these bombs of flavor never disappoint.
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