Famous Crab Bombs

Why You’ll Love This Recipe

What makes these Crab Bombs stand out is their perfect balance of textures and flavors. The combination of tender crab meat with a creamy, flavorful binding mixture creates a rich, melt-in-your-mouth experience. The coating, made from buttery crackers, gives a satisfying crunch that contrasts beautifully with the soft crab interior. Finished off with a light butter brushing, these crab bombs are as irresistible as they are elegant. They’re also versatile, easy to make, and perfect for entertaining or a special dinner.

Ingredients

Seafood:

• 1 pound jumbo lump crab meat, fresh or pasteurized

Binding and Flavoring:

• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1 teaspoon lemon juice
• 1 tablespoon fresh parsley, chopped (optional)

Coating:

• 1/4 cup crushed buttery crackers (e.g., Ritz)

Finishing:

• Butter for brushing
• Lemon wedges for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crab mixture: In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and fresh parsley (if using). Be careful not to break up the crab meat too much—keep it as intact as possible for the best texture.
2. Form the crab bombs: Scoop about 2 tablespoons of the crab mixture and gently form it into a ball using your hands. Repeat this process until you’ve used up all the crab mixture.
3. Coat the crab bombs: Place the crushed buttery crackers in a shallow dish. Gently roll each crab bomb in the crackers until fully coated, pressing slightly to make sure the coating sticks.
4. Bake the crab bombs: Preheat your oven to 375°F (190°C). Place the coated crab bombs on a baking sheet lined with parchment paper or a silicone baking mat. Lightly brush the tops of each crab bomb with melted butter to give them a golden, crispy finish.
5. Cook and finish: Bake the crab bombs in the preheated oven for 15-18 minutes, or until the coating is golden brown and crispy, and the inside is heated through.
6. Serve: Remove from the oven and serve immediately, garnished with lemon wedges for a fresh burst of flavor.

Servings and Timing

• Servings: 4-6 crab bombs (depending on size)
• Prep time: 10 minutes
• Cook time: 15-18 minutes
• Total time: 25-28 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the crab mixture for an extra bit of heat.
• Herb Infusion: Try adding a bit of chopped fresh dill or tarragon in place of the parsley for a unique twist on flavor.
• Cheese lover’s option: Mix in a small amount of grated Parmesan cheese to the crab mixture for added richness and flavor.

Storage/Reheating

• Storage: If you have any leftover crab bombs, store them in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 5-7 minutes, or until warm and crispy again. You can also reheat them in a skillet over medium heat for a few minutes.

FAQs

Can I use imitation crab meat?

While fresh or pasteurized jumbo lump crab meat is ideal for this recipe, you can use imitation crab meat if you prefer. However, the flavor and texture will be different from the real crab meat.

Can I make these in advance?

Yes, you can prepare the crab bombs up to a day ahead of time. Form them and coat them in the crackers, then store them in the fridge. When ready to bake, simply pop them in the oven.

Can I fry these instead of baking?

Yes! If you prefer a fried version, you can fry the crab bombs in a deep fryer or a pot with vegetable oil. Heat the oil to 350°F (175°C) and fry the crab bombs for about 3-4 minutes, until golden brown.

Can I use a different type of cracker for the coating?

Yes, any buttery crackers such as Saltines or Club crackers will work well as a substitute for Ritz crackers. Choose something with a mild flavor that complements the crab.

How can I make these more flavorful?

To make the crab bombs more flavorful, consider adding finely chopped shallots or green onions to the crab mixture. A little squeeze of lemon juice right before serving can also enhance the flavor.

Can I freeze these crab bombs?

Yes, you can freeze them before baking. Place the formed and coated crab bombs on a baking sheet in a single layer, then freeze them until solid. Transfer them to a freezer bag and store for up to 3 months. When ready to bake, just bake from frozen, adding a few extra minutes to the cooking time.

What can I serve with these crab bombs?

These crab bombs are great on their own, but you can serve them with a light salad, a dipping sauce like tartar sauce or aioli, or even with steamed vegetables for a complete meal.

How do I know when the crab bombs are done?

The crab bombs are done when the coating is golden brown and crispy, and the filling inside is heated through. You can check by gently pressing on the crab bomb—it should feel firm and hot.

Can I add cheese to the crab mixture?

You can add cheese to the crab mixture, but keep in mind that it may change the texture of the crab bombs. A small amount of cream cheese or grated cheddar would work well if you’re looking to add richness.

What other seasonings can I use?

Feel free to experiment with your favorite seasonings, such as garlic powder, onion powder, or a bit of paprika, to customize the flavor of your crab bombs.

Conclusion

Famous Crab Bombs are a delectable seafood dish that combines the best of flavors and textures in a small, easy-to-eat package. With sweet, tender crab meat, a crunchy cracker coating, and buttery richness, they’re a guaranteed hit at any meal. Whether served as an appetizer, a main course, or at a party, these crab bombs will quickly become a favorite recipe in your culinary repertoire.

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