Ingredients
The beauty of Baked Crab Bombs lies in their simplicity. Here’s what you’ll need:
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped celery
- 1/4 cup chopped fresh parsley
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- Salt and pepper, to taste
- Lemon wedges, for serving
If you’re missing an ingredient, no worries! Swap the parsley for chives or the panko for regular breadcrumbs. It’s all about working with what you have, just like Mom used to do with her magical pantry transformations.
Instructions
Now, let’s dive into how you can create these delightful Baked Crab Bombs in your own kitchen.
- Preheat your oven to 375°F and line a baking sheet with parchment paper. This helps with easy cleanup, something I treasure on busy evenings.
- In a large bowl, gently mix together the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, celery, parsley, panko breadcrumbs, and egg. Season with salt and pepper.
- Using your hands, form the mixture into golf-ball-sized portions and place them on the prepared baking sheet. A tip from my kitchen: dampen your hands slightly to prevent sticking.
- Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and the Crab Bombs are firm to the touch. I like to keep a close eye during the last few minutes to ensure perfect browning.
- Remove from the oven and let cool slightly before serving with lemon wedges. The citrus really elevates the flavors, trust me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International