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