Description
This famous crab bomb recipe uses only fresh jumbo lump crab, Dijon, lemon, and Old Bay for bold, authentic flavor, no filler needed.
Ingredients
1 lb fresh jumbo lump crab meat (hand-picked for shells)
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp Old Bay seasoning
1 tsp freshly squeezed lemon juice
1 tbsp melted unsalted butter (for topping)
Optional: lemon wedges & fresh parsley for garnish
Instructions
1. Preheat broiler to high. Line a baking sheet with parchment paper.
2. In a large bowl, gently combine crab meat, mayo, mustard, Old Bay, and lemon juice.
3. Shape the mixture into 4 mounds.
4. Place them on the baking sheet and drizzle each with melted butter.
5. Broil 10–15 mins or until golden and heated through.
6. Serve hot with lemon wedges and fresh parsley.
Notes
Use only fresh jumbo lump crab for best texture.
Chill bombs for 30 mins before baking for better shape.
Bake at 375°F for 20–25 mins if broiling isn’t preferred.
Nutrition
- Serving Size: 1 crab bomb
- Calories: 220
- Sugar: 0g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 85mg