Instructions
Prep the Crab – Gently check for shell fragments without breaking up the lumps. Handle carefully; the large chunks are what make the bomb so impressive.
Make the Binder – In a mixing bowl, whisk together mayonnaise, Dijon, Worcestershire, Old Bay, and the beaten egg.
Combine Carefully – Fold in the crab meat and parsley, adding a sprinkle of crushed crackers only if needed to help it hold shape. The goal is to use as little filler as possible.
Form the Bombs – Shape the mixture into two large mounds (about 8–10 oz each) and place them on a greased baking sheet.
Bake or Broil – Bake at 375°F for about 15 minutes, or broil on high for 10–12 minutes, until golden brown on top.
Serve and Enjoy – Plate with lemon wedges, a drizzle of melted butter, and perhaps a side of roasted vegetables or corn on the cob.
Tips for Perfection
Freshness is Key: True crab bombs rely on jumbo lump blue crab meat. Substitutions will work, but nothing compares to authentic Maryland crab.
Minimal Handling: The less you mix, the better. Overmixing breaks down the beautiful lumps of crab.
Customize the Heat: Some chefs add a dash of hot sauce or cayenne to spice things up.
Why People Love Crab Bombs
Part indulgence, part tradition, the crab bomb embodies Maryland pride. It’s big, bold, and unapologetically crab-forward. For seafood lovers, it’s a dream dish: rich yet delicate, comforting yet luxurious.
Whether you’re a Maryland native craving a taste of home or a curious foodie ready to experience one of the Chesapeake’s finest exports, the Famous Crab Bomb deserves a spot on your table.
