If you’re a seafood lover, these Famous Crab Bombs are about to earn a top spot on your menu. Packed with jumbo lump crab meat and barely any fillers, these tender, flavorful crab bombs are inspired by the iconic East Coast seafood houses known for serving giant, buttery crab cakes.
Each bite delivers rich crab flavor, a hint of Old Bay spice, creamy mayo, and a touch of Dijon for extra depth. They’re golden on the outside, tender on the inside, and absolutely unforgettable. Whether you’re hosting a dinner, planning a special occasion, or simply craving restaurant-quality seafood at home, this is the recipe that delivers every time.
⭐ Why These Crab Bombs Are the Best
Made with jumbo lump crab, not shredded fillers
Only a few ingredients = pure crab flavor
Easy, quick, and beginner-friendly
Perfect for lunch, dinner, appetizers, or sandwiches
Restaurant-quality results at home
Ingredients
For the Crab Bombs:
1 lb jumbo lump crab meat (fresh, picked over for shells)
1 egg, lightly beaten
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
Salt & pepper, to taste
Optional: 1–2 tbsp breadcrumbs (only if needed for binding)
For Cooking:
Butter or oil for searing
Lemon wedges for serving
Instructions
Step 1: Prepare the Crab Meat
Place the jumbo lump crab in a large bowl.
Gently check for any remaining shell pieces, but do not break the lumps.
Step 2: Mix the Binder
In a separate bowl, whisk together:
Egg
Mayonnaise
Dijon mustard
Worcestershire sauce
Old Bay seasoning
A pinch of salt & pepper
Mix until smooth.
Step 3: Combine Gently
Pour the mixture over the crab meat.
Use your hands or a soft spatula to fold gently so the lumps stay intact.
If the mixture feels too loose, add 1–2 tbsp breadcrumbs—but try to keep fillers minimal.
Step 4: Shape the Crab Bombs
Form large, round mounds—about the size of your palm.
These should look like oversized, rustic crab cakes.
Step 5: Cook
You can cook them two ways:
Option A: Pan-Sear (Golden & Crispy)
Heat butter or oil in a skillet over medium heat.
Add the crab bombs and cook 4–5 minutes per side until golden.
Option B: Bake (Soft & Tender)
Preheat oven to 400°F (200°C).
Place crab bombs on a baking sheet lined with parchment.
Bake for 15–18 minutes, until lightly browned and heated through.
Step 6: Serve
Serve hot with:
Fresh lemon wedges
Tartar sauce or remoulade
Side salad, fries, or roasted vegetables
Tips for Perfect Crab Bombs
Don’t overmix—this keeps the big crab lumps intact.
Use fresh jumbo lump crab for the best flavor and texture.
Breadcrumbs are optional; add only if your mixture is too wet.
Chill the shaped bombs for 20 minutes before cooking to help them hold shape.
Variations
Add chopped parsley or green onions for freshness.
Add a dash of hot sauce for heat.
Replace Old Bay with Cajun seasoning for a southern twist.
Storage
Refrigerate leftovers for 2–3 days.
Reheat gently in the oven at 350°F for 10 minutes.
Not recommended for freezing (lumps can break apart).
Conclusion
These Famous Crab Bombs deliver everything seafood lovers crave—big pieces of tender crab, bold seasoning, and a rich, luxurious taste that feels straight out of a coastal restaurant. With minimal ingredients and maximum flavor, this recipe is guaranteed to impress every time.