Ingredients
Scale
- 1 pound jumbo lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1/4 cup crushed Ritz crackers
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped fresh parsley
- 1 large egg, lightly beaten
- Lemon wedges, for serving
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
- Step 2: In a large bowl, gently combine the crab meat, mayonnaise, crushed Ritz crackers, Dijon mustard, Old Bay seasoning, and parsley. Be careful not to overmix, as you want to keep the crab meat in large pieces.
- Step 3: Gently fold in the beaten egg until just combined. Again, avoid overmixing.
- Step 4: Form the crab mixture into 6-8 equal-sized balls (crab bombs).
- Step 5: Place the crab bombs onto the prepared baking sheet.
- Step 6: Bake for 20-25 minutes, or until golden brown and heated through. Serve immediately with lemon wedges.
Notes
- Store leftover crab bombs in an airtight container in the refrigerator for up to 2 days for best quality.
- For a crispy reheat, try gently warming the crab bombs in a preheated air fryer at 350°F (175°C) for a few minutes.
- Elevate your crab bombs by serving them atop a bed of peppery arugula with a drizzle of remoulade sauce.
- To prevent the crab bombs from drying out during baking, try placing a small dish of water in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American