Here’s a classic and famous Crab Bombs recipe, popularized in the Mid-Atlantic, especially in Maryland. These “bombs” are essentially giant, jumbo lump crab cakes with minimal filler, known for their rich, savory flavor and buttery texture.
🔥 Famous Maryland-Style Crab Bombs Recipe
🦀 Ingredients:
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1 lb jumbo lump crabmeat, picked over for shells (fresh is best)
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1 large egg
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¼ cup mayonnaise
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1 tsp Dijon mustard
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1 tsp Worcestershire sauce
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1 tsp Old Bay seasoning (or more, to taste)
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½ tsp dry mustard
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1 tbsp fresh parsley, chopped
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2–3 tbsp crushed saltine crackers (or breadcrumbs – optional, for binding)
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1 tbsp lemon juice
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Melted butter, for drizzling (optional but traditional)
👩🍳 Instructions:
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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In a large bowl, gently whisk together the egg, mayo, Dijon, Worcestershire, Old Bay, dry mustard, lemon juice, and parsley.
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Fold in the crabmeat gently using a rubber spatula or hands. Be careful not to break the lumps.
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If mixture is too loose, add crushed crackers or breadcrumbs just until the mix holds together. Don’t overdo it.
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Shape into large “bombs” – 3 to 4 palm-sized mounds. Place them on the baking sheet. (Tip: Use a ramekin or scoop for uniform size.)
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Drizzle with melted butter, if desired, for a rich golden crust.
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Bake for 12–15 minutes, or until golden brown and heated through. (For an extra crust, broil for 1–2 minutes at the end.)
🥄 Optional Serving Suggestions:
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Serve with lemon wedges and tartar or remoulade sauce.
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Pair with coleslaw, roasted corn, or steamed asparagus.
Would you like a spicier version or one with a Southern twist?
