Ingredients:

  • 450g (1 lb) lump crab meat, preferably jumbo lump, carefully picked over for shells
  • 55g (1/4 cup) mayonnaise
  • 1 large egg, lightly beaten
  • 5ml (1 tsp) Dijon mustard
  • 5ml (1 tsp) Worcestershire sauce
  • 2.5ml (1/2 tsp) Old Bay seasoning (adjust to taste)
  • 2.5ml (1/2 tsp) fresh lemon juice
  • 30g (1/4 cup) breadcrumbs (panko or crushed Ritz crackers recommended)
  • 1 tbsp fresh parsley, chopped (optional)
  • Salt and pepper, to taste
  • Butter, melted, for brushing

Instructions:

  1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease.
  2. In a large bowl, gently combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and any optional hot sauce or cayenne.
  3. Gently fold in the lump crab meat, taking care to maintain the lump integrity.
  4. Sprinkle in the breadcrumbs and fold gently until just combined. Season with salt, pepper, and optional parsley.
  5. Using a spoon or cookie scoop, portion the mixture into golf ball-sized mounds (about 8-10 total). Gently shape into compact mounds.
  6. Place the crab bombs on the prepared baking sheet. Lightly brush the tops with melted butter.
  7. Bake for 15-18 minutes, or until the tops are golden brown and the crab bombs are heated through.
  8. Let the crab bombs rest for a few minutes before serving.