Here’s a classic Famous Crab Bombs recipe – the rich, oversized Maryland-style crab cakes known for being packed with jumbo lump crab meat and very little filler.
🦀 Famous Crab Bombs Classic Recipe
Ingredients (Makes 4 large crab bombs)
1 lb jumbo lump crab meat (fresh, picked over for shells)
1 large egg, lightly beaten
3 Tbsp mayonnaise
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or adjust to taste)
½ tsp lemon juice (freshly squeezed)
½ tsp hot sauce (optional)
½ cup crushed saltine crackers (or plain breadcrumbs, very finely crushed)
2 Tbsp unsalted butter, melted (for brushing)
Fresh parsley or lemon wedges (for garnish)
Instructions
Prep the Crab
Gently spread the crab meat in a large mixing bowl, being careful not to break up the lumps.
Make the Binder
In a small bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, and hot sauce.
Combine Gently
Pour the wet mixture over the crab meat.
Sprinkle in the crushed saltines.
Very gently fold everything together with a spatula or your hands—avoid overmixing to keep the lumps intact.
Form Crab Bombs
Shape into 4 large balls (or “bombs”) about the size of a baseball.
Place them on a parchment-lined baking sheet. Chill for 30 minutes to help them hold together.
Bake
Preheat oven to 375°F (190°C).
Brush the tops with melted butter.
Bake for 20–25 minutes until golden brown on top and heated through.
Serve
Garnish with parsley and lemon wedges.
Serve with tartar sauce or a side of melted butter.
Tips for Success
The key is minimal filler – just enough to bind.
Chilling before baking helps keep them from falling apart.
For extra richness, drizzle with clarified butter just before serving.
Would you like me to also give you a pan-seared version (like some restaurants do for a crispy crust) alongside this baked version?