Name: Famous Maryland Crab Bombs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces lump crab meat, picked clean of shells; 1/2 cup fine breadcrumbs (panko or regular); 1/4 cup mayonnaise; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon Dijon mustard; 1/2 teaspoon Old Bay seasoning (plus extra for sprinkling); 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon salt (or to taste); 1/8 teaspoon freshly ground black pepper; Lemon wedges; Your favorite dipping sauce (cocktail sauce, garlic aioli, etc.)

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Introduction

Crab Bombs are a delicious Maryland-inspired appetizer showcasing tender lump crab meat, seasoned perfectly with Old Bay and fresh herbs. These bite-sized treats are easy to make and impress everyone with their golden, crispy exterior and delicate, flavorful interior. Perfect for entertaining or a special snack, they bring the best of coastal cooking right to your kitchen.

A close-up view of a piece of cooked crab leg shell with white, tender crab meat inside, lightly charred on the edges with a mix of dark and golden brown spots, seasoned with tiny red chili flakes and black pepper specks. The piece is resting on a smooth white plate with a drizzle of golden-brown sauce beneath it and a small green herb leaf on the side. The background has a white marbled texture with hints of more crab shells blurred in the distance around the main focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces lump crab meat, picked clean of shells
1/2 cup fine breadcrumbs (panko or regular)
1/4 cup mayonnaise
2 tablespoons fresh parsley, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning (plus extra for sprinkling)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt (or to taste)
1/8 teaspoon freshly ground black pepper
Lemon wedges for serving
Your favorite dipping sauce

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2: Gently pick through the crab meat one more time to remove any remaining shell pieces, being careful to keep the lumps intact as much as possible.
Step 3: In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, chopped parsley, Dijon mustard, Old Bay seasoning, garlic powder, onion powder, salt, and pepper.
Step 4: Using a fork, gently fold the mixture together until just combined—don’t overmix or you’ll break up the beautiful crab lumps. The mixture should hold together when lightly pressed.
Step 5: Using a small ice cream scoop or spoon, portion the mixture into 16 balls (about 2 tablespoons each). Gently roll between your palms to shape, then place on the prepared baking sheet with space between each one.
Step 6: Lightly sprinkle the tops with additional Old Bay seasoning for extra flavor and color.
Step 7: Bake for 12-15 minutes until golden brown on the outside and heated through. They should be firm to the touch and lightly crispy.
Step 8: Serve immediately while hot with lemon wedges and your favorite dipping sauce.

Tips & Variations

Handle the crab meat gently to preserve the lumps for the best texture.
If the mixture is too wet to form balls, add more breadcrumbs gradually.
Bacon Crab Bombs: Add 2 tablespoons cooked, crumbled bacon for smoky richness.
Spicy Cajun Style: Include 1/4 teaspoon cayenne pepper and paprika if you like heat.
Herb Garden Version: Add fresh dill and chives along with parsley for more complex flavors.
Gluten-Free Option: Replace breadcrumbs with crushed gluten-free crackers or almond flour.

Storage

Best served immediately while hot and crispy. Leftover cooked crab bombs can be refrigerated for up to 2 days and reheated in a 350°F oven for about 5 minutes. You can shape the uncooked mixture into balls and refrigerate for up to 4 hours before baking.

How to Serve

A close-up view of a piece of cooked crab leg with a textured shell showing burnt orange and white colors, sprinkled with coarse spices and black pepper, resting on a white plate with a few green herb leaves partially visible underneath; the crab meat inside is white and flaky, with tiny red chili flakes scattered on top, and a small amount of shiny brown sauce pooling beneath the crab piece, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat for this recipe?

For the best flavor and texture, use fresh lump crab meat. Imitation crab won’t give the same delicate taste or hold together as well.

How do I know when the crab bombs are fully cooked?

They should be golden brown on the outside, firm to the touch, and heated through, typically after 12-15 minutes in a 375°F oven.