Jumbo Lump Crab Bombs with Lemon Butter are rich, tender, and packed with sweet crab flavor. These large crab mounds are gently mixed with simple seasonings, herbs, lemon zest, and just enough panko to help them hold together without covering up the crab.
They bake until lightly golden, then get served warm with a bright lemon butter sauce. This recipe is perfect for holidays, dinner parties, seafood nights, special occasions, or anytime you want an elegant crab dish that feels restaurant-worthy.
Why You’ll Love This Recipe
These crab bombs are all about the crab. Jumbo lump crab meat gives them a tender, delicate texture, while Dijon mustard, Worcestershire sauce, Old Bay, fresh herbs, and lemon add just the right amount of flavor.
You’ll also love that they are baked instead of fried. They feel special and impressive, but the method is simple and easy to follow. The lemon butter sauce makes them even more delicious with a rich, zesty finish.
Ingredients
For the crab bombs:
- 1 lb / 450 g jumbo lump crab meat
- 1 large egg, lightly beaten
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1/2 cup panko breadcrumbs, divided
- 1 tbsp fresh chives, chopped
- 1 tbsp parsley, chopped
- 1 tsp lemon zest
- 2 tbsp melted butter
For the lemon butter sauce:
- 4 tbsp butter
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1 tbsp chives, chopped
- Pinch of salt
How to Make It
Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper.
In a large bowl, gently combine the jumbo lump crab meat, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped chives, parsley, lemon zest, and half of the panko breadcrumbs.
Mix carefully so the crab stays in large pieces. Avoid overmixing, because jumbo lump crab is delicate.
Shape the mixture into 6 large mounds and place them on the prepared baking sheet. Sprinkle the remaining panko breadcrumbs over the tops, then drizzle each crab bomb with melted butter.
Bake for 18 to 22 minutes, or until the crab bombs are heated through and lightly golden on top.
While the crab bombs bake, make the lemon butter sauce. Melt the butter in a small saucepan over low heat. Stir in the fresh lemon juice, lemon zest, minced garlic, chopped chives, and a pinch of salt.
Serve the crab bombs warm with the lemon butter sauce spooned over the top or served on the side for dipping.
Cooking Tips and Serving Ideas
Handle the crab mixture gently so you do not break up the jumbo lump crab too much. The goal is to keep the crab bombs tender and full of large crab pieces.
Check the crab meat before mixing to remove any small shell pieces. Even high-quality crab meat can sometimes have tiny bits of shell.
Use just enough panko to help the mixture hold its shape. If the mixture feels too loose, chill it for 10 to 15 minutes before shaping.
Serve these crab bombs with lemon wedges, roasted asparagus, garlic green beans, a simple salad, mashed potatoes, rice pilaf, or crusty bread for soaking up the lemon butter sauce.
How to Store and Prep Ahead
Store leftover crab bombs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 325°F / 165°C oven until warmed through.
Avoid overheating, because crab can dry out. The lemon butter sauce can be stored separately in the refrigerator and gently reheated on the stovetop or in short intervals in the microwave.
To prep ahead, mix and shape the crab bombs up to 1 day in advance. Cover and refrigerate until ready to bake. Add the panko topping and melted butter just before baking for the best texture.
Common Questions Answered
Can I use regular lump crab meat instead of jumbo lump?
Yes. Regular lump crab meat will work, but jumbo lump gives the crab bombs a more tender, impressive texture.
Can I use canned crab meat?
Yes, but choose the best quality crab you can find. Drain it well and gently pick through it for shells before using.
Can I make these without panko?
You can use crushed crackers or regular breadcrumbs instead. Panko gives the topping a lighter, crispier texture.
Can I make them ahead of time?
Yes. Shape the crab bombs and refrigerate them covered for up to 1 day before baking. Add the final panko and melted butter right before they go into the oven.
How do I know when they are done?
They are ready when they are heated through, lightly golden on top, and hold their shape when lifted with a spatula.
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Jumbo Lump Crab Bombs with Lemon Butter
- Total Time: 37 minutes
- Yield: 6 servings 1x
Description
Tender jumbo lump crab meat is gently mixed with egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, herbs, lemon zest, and panko, then shaped into large crab bombs and baked until lightly golden. Serve them warm with a rich lemon butter sauce for an elegant seafood appetizer or main dish.
Ingredients
1. 1 lb / 450 g jumbo lump crab meat, picked over for shells
2. 1 large egg, lightly beaten
3. 1/4 cup mayonnaise
4. 1 tsp Dijon mustard
5. 1 tsp Worcestershire sauce
6. 1/2 tsp Old Bay seasoning
7. 1/2 cup panko breadcrumbs, divided
8. 1 tbsp fresh chives, chopped, for the crab mixture
9. 1 tbsp fresh parsley, chopped
10. 1 tsp lemon zest, for the crab mixture
11. 2 tbsp melted butter, for drizzling over the crab bombs
12. 4 tbsp butter, for the lemon butter sauce
13. 2 tbsp fresh lemon juice
14. 1 tsp lemon zest, for the lemon butter sauce
15. 1 clove garlic, minced
16. 1 tbsp fresh chives, chopped, for the lemon butter sauce
17. Pinch of salt, for the lemon butter sauce
Instructions
1. Preheat the oven to 400°F / 200°C.
2. Line a baking sheet with parchment paper.
3. Pick through the jumbo lump crab meat carefully to remove any small shell pieces, while keeping the crab lumps as whole as possible.
4. In a large bowl, add the crab meat, lightly beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped chives, chopped parsley, lemon zest, and half of the panko breadcrumbs.
5. Gently fold the mixture together with a spatula or spoon until just combined. Do not overmix, because the crab meat is delicate.
6. Divide the crab mixture into 6 equal portions.
7. Shape each portion into a large mound and place the crab bombs on the prepared baking sheet.
8. Sprinkle the remaining panko breadcrumbs over the tops of the crab bombs.
9. Drizzle the melted butter evenly over the crab bombs.
10. Bake for 18 to 22 minutes, or until the crab bombs are heated through and lightly golden on top.
11. While the crab bombs are baking, make the lemon butter sauce.
12. Add 4 tbsp butter to a small saucepan and melt it over low heat.
13. Stir in the fresh lemon juice, lemon zest, minced garlic, chopped chives, and a pinch of salt.
14. Warm the sauce gently for 1 to 2 minutes, stirring often. Do not let the garlic burn.
15. Remove the crab bombs from the oven and let them rest for 2 minutes.
16. Serve warm with the lemon butter sauce spooned over the top or served on the side for dipping.
Notes
Use gentle mixing to keep the jumbo lump crab pieces intact. If the mixture feels too soft to shape, chill it for 10 to 15 minutes before forming the crab bombs. For extra brightness, serve with fresh lemon wedges. For a little heat, add a pinch of cayenne or a few dashes of hot sauce to the crab mixture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer, Seafood, Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 340
- Sugar: 2 g
- Sodium: 760 mg
- Fat: 24 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 22 g
