🍲 Description
Crab Bombs are oversized, ultra-rich crab cakes made with minimal filler so the sweet, delicate crab meat shines. Crispy on the outside and packed with juicy crab inside, they’re a seafood lover’s dream.
😍 Flavor & Experience
Every bite is buttery, sweet, and tender with a light crunch from the golden sear. The crab stays chunky and juicy, giving that luxurious restaurant-style seafood experience at home.
⏱️ Prep: 15 min | Cook: 10–12 min | Chill: 30 min (recommended)
🍽️ Servings: 4 (2 large crab bombs or 4 smaller cakes)
🔥 Nutrition (approx per serving)
Calories: 420 kcal | Protein: 32g
🛒 Ingredients
500g jumbo lump crab meat 🦀
1/3 cup mayonnaise
1 egg
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or seafood seasoning)
1/2 tsp paprika
1/2 tsp black pepper
1/4 cup breadcrumbs (light binding only)
1 tbsp lemon juice
2 tbsp chopped parsley
Butter or oil for frying
👨🍳 Instructions
Mix the base
In a bowl, combine mayo, egg, mustard, Worcestershire sauce, lemon juice, and spices.
Add crab gently
Fold in crab meat carefully—don’t break the chunks.
Add light binder
Sprinkle in breadcrumbs just to hold mixture together.
Form crab bombs
Shape into large patties (don’t compress too tightly).
Chill (important)
Refrigerate for 30 minutes to help them hold shape.
Pan-sear
Heat butter/oil in a pan. Cook 4–5 minutes per side until golden brown.
Serve hot
Garnish with parsley and lemon wedges.
💡 Pro Tips
Use jumbo lump crab for best texture 🦀
Don’t overmix or they’ll lose their “bomb” texture
Chill before cooking = better structure 🔥
Add a dash of hot sauce for extra kick
