Ingredients
Scale
- 1 pound jumbo lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1/4 cup crushed Ritz crackers
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons butter, melted
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet or dish.
- Step 2: In a large bowl, gently combine the crab meat, mayonnaise, crushed Ritz crackers, beaten egg, Dijon mustard, Old Bay seasoning, and parsley. Be careful not to overmix, as this will break up the crab meat.
- Step 3: Form the crab mixture into 6-8 equal-sized balls (crab bombs).
- Step 4: Place the crab bombs on the prepared baking sheet.
- Step 5: Drizzle the melted butter evenly over the crab bombs.
- Step 6: Bake for 20-25 minutes, or until golden brown and heated through. Serve immediately.
Notes
- Store leftover crab bombs in an airtight container in the refrigerator for up to 2 days.
- For best results, gently reheat crab bombs in a preheated 350°F oven to maintain their texture and flavor.
- Serve these delectable crab bombs with a squeeze of fresh lemon and a side of tartar sauce for a truly authentic Maryland experience.
- Chef's tip: Gently fold the ingredients together to keep those precious lumps of crab meat intact for a show-stopping presentation!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American