Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
– 1 teaspoon Worcestershire sauce
– 1/4 cup finely chopped green onions
– 2 tablespoons butter (melted for drizzling)
– 1/4 cup breadcrumbs (preferably panko)
– 1 teaspoon lemon juice
– 1 egg (lightly beaten)
– 1 pound fresh lump crab meat
– 1 tablespoon Dijon mustard
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish or tray to keep your crab bombs from sticking.
2. In a large mixing bowl, gently mix together the fresh lump crab meat, mayonnaise, breadcrumbs, chopped green onions, and the lightly beaten egg. Create a flavorful base by adding Dijon mustard, Worcestershire sauce (you can substitute with a splash of soy sauce for a halal alternative), Old Bay seasoning, lemon juice, and a pinch of salt and pepper. Use your hands for more thorough mixing, but be careful not to overwork the crab!
3. With clean hands or a measuring cup, form the mixture into compact balls or mounds, making sure they hold their shape. Place them on your prepared baking dish.
4. Drizzle the melted butter over each crab bomb, allowing that delicious richness to soak in as they bake.
5. Pop them into your preheated oven and bake for about 20-25 minutes, or until they’re golden brown and heated through.
6. Once out of the oven, let them rest for a few moments to cool slightly before serving. For extra flair, sprinkle with additional Old Bay seasoning if desired.
Nutritional Information (per serving, approximately 4-6 servings):
Calories: 180
Carbohydrates: 10g
Proteins: 15g
Fats: 9g