If you’ve ever dined along the Chesapeake Bay, chances are you’ve heard whispers—or raves—about the Famous Crab Bombs. This legendary dish is not your average crab cake. Instead, it’s a generous mound of sweet, flaky crab meat, bound together so delicately that every bite tastes like the essence of the sea.
A Bite of History
The “crab bomb” became iconic thanks to a few Maryland restaurants, particularly Jerry’s Seafood in Bowie, which helped popularize it as a signature dish. Unlike traditional crab cakes that often rely on heavy fillers, the crab bomb took the bold approach of spotlighting crab in its purest form. The philosophy was simple: if you have fresh, high-quality blue crab meat, you don’t need to hide it behind breading or sauces.
What Makes a Crab Bomb “Famous”?
The magic lies in its simplicity and abundance. A crab bomb usually weighs close to 10 ounces of pure jumbo lump crab meat—no breadcrumbs, no unnecessary fluff, just enough seasoning and binding to hold the mound together. It’s then baked or broiled until golden, allowing the natural sweetness of the crab to shine through.
Unlike a typical crab cake, which might be pan-fried and served as a side dish, the crab bomb is a centerpiece—hearty enough to stand on its own but elegant enough to impress at any special dinner.
The Recipe: Recreating Crab Bombs at Home
Here’s how you can channel the Chesapeake Bay in your own kitchen:
Ingredients
1 pound jumbo lump crab meat (picked clean of shells)
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning (or to taste)
1 teaspoon Worcestershire sauce
1 egg, lightly beaten
2 tablespoons crushed saltine crackers (optional, for binding)
1 tablespoon fresh parsley, chopped
Lemon wedges and melted butter for serving
Instructions
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