08/17/2026
Jumbo Lump Crab Bombs with Warm Lemon Butter 🦀🍋
🛒Ingredients :
For the Crab Mixture:
• 1 lb cooked jumbo lump crab meat, picked over for shells, drained, and gently patted dry
• 1/3 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 tsp fresh lemon juice
• 1/2 tsp lemon zest
• 1/2 cup buttery crackers, finely crushed, plus 1 extra tbsp if needed
• 1 tbsp fresh chives or parsley, chopped
For Baking and Serving:
• 2 tbsp unsalted butter, melted
• Lemon wedges, for serving
• Fresh chives or parsley, chopped, for garnish
For the Warm Lemon Butter:
• 4 tbsp unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1 pinch Old Bay seasoning, optional
👩🍳 Instructions:
1. Prepare the Pan
Line a baking sheet with parchment paper. If using ramekins or oven-safe scallop shells, place them on the baking sheet and lightly brush them with a little of the melted butter.
2. Make the Flavor Base
In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and lemon zest until smooth.
3. Fold in the Crab
Add the crab meat, crushed crackers, and chopped chives or parsley. Fold gently until just combined. The mixture should hold together when lightly pressed. If it feels too loose, add 1 extra tablespoon of cracker crumbs.
4. Shape the Crab Bombs
Divide the mixture into 4 generous mounds and shape them lightly with your hands. Keep a gentle touch so the crab stays tender and the lumps remain intact.
5. Chill Until Firm
Place the crab bombs on the prepared baking sheet, or in the ramekins or scallop shells, and refrigerate for 20 minutes to help them hold their shape.
6. Bake Until Golden
Preheat the oven to 375°F (190°C). Brush the tops of the chilled crab bombs with the remaining melted butter, then bake for 20 to 25 minutes, until lightly golden and heated through.
7. Make the Warm Lemon Butter
While the crab bombs bake, whisk together the melted butter, lemon juice, lemon zest, and optional Old Bay seasoning. Keep warm and stir again before serving.
8. Rest and Serve
Let the crab bombs rest for 5 minutes after baking. Garnish with chopped chives or parsley and serve warm with lemon wedges and the warm lemon butter on the side.
💡 Chef Tips:
• Pat the crab meat dry before mixing so the crab bombs hold together better.
• Fold the mixture gently to keep the jumbo lump crab in beautiful large pieces.
• Do not pack the mounds too tightly or the texture will be dense instead of tender.
• If the mixture feels loose, add only a small amount of extra cracker crumbs. Too much can make the crab bombs heavy.
• Chill before baking so the crab bombs keep their shape in the oven.
• For appetizer portions, divide the mixture into 6 to 8 smaller crab bombs and begin checking them after about 15 minutes.
Nutrition and Timing:
Prep Time: 40 min . Cook Time: 25 min . Total Time: 1 hr 5 min . Servings: 4
Approx. 500 Calories | 25g Protein per serving
