Description
Make flavorful, bite-sized crab bombs that hold their shape well, perfect as an appetizer or snack.
Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 1/2 cup saltine cracker crumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter, melted (for baking/searing)
Instructions
- Gently place the picked crab meat in a medium bowl. Avoid breaking up the lumps too much.
- In a separate small bowl, whisk together the cracker crumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, pepper, and parsley.
- Pour the wet mixture over the crab meat. Fold gently until just combined. Do not overmix.
- Form the mixture into small, uniform balls, about 1.5 inches in diameter. You should get about 12 to 14 bombs.
- Place the formed crab bombs on a baking sheet lined with parchment paper.
- For baking: Brush the tops lightly with melted butter. Bake at 400 degrees Fahrenheit for 12 to 15 minutes, or until golden brown.
- For searing: Heat butter in a large skillet over medium heat. Sear the crab bombs for 3 to 4 minutes per side until golden brown and heated through.
- Serve immediately with your preferred dipping sauce.
Notes
- For best results, chill the formed crab bombs for 30 minutes before cooking. This helps them hold their shape.
- If you prefer a crispier exterior when baking, lightly coat the chilled bombs in extra cracker crumbs before brushing with butter.
- Use high-quality lump crab meat for the best texture and flavor.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Baking or Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 145
- Sugar: 0.5
- Sodium: 350
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0.2
- Protein: 13
- Cholesterol: 75