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Preheat the oven to 425°F (220°C). Lightly grease a baking dish.

In a bowl, combine the lightly beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning.

Gently fold in the jumbo lump crab meat, taking care to keep the lumps as intact as possible.

Mix in the crushed saltine crackers or breadcrumbs just until the mixture holds together. If using, add the chopped fresh parsley at this stage.

Form the crab mixture into large round mounds and place them in the prepared baking dish.

Top each crab bomb with a small piece of butter if desired. Bake for 12–15 minutes until they are lightly golden and heated through.

Serve the crab bombs warm with lemon wedges or your favorite dipping sauce.


Preheat the oven to 425°F (220°C). Lightly grease a baking dish.

In a bowl, combine the lightly beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning.

Gently fold in the jumbo lump crab meat, taking care to keep the lumps as intact as possible.

Mix in the crushed saltine crackers or breadcrumbs just until the mixture holds together. If using, add the chopped fresh parsley at this stage.

Form the crab mixture into large round mounds and place them in the prepared baking dish.

Top each crab bomb with a small piece of butter if desired. Bake for 12–15 minutes until they are lightly golden and heated through.

Serve the crab bombs warm with lemon wedges or your favorite dipping sauce.
