Description
These baked crab bombs are a flavorful and easy seafood appetizer. They are perfect for parties or a special meal.
Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1/4 cup panko breadcrumbs
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large egg, lightly beaten
- 1 tablespoon chopped fresh parsley
- Butter or cooking spray for greasing
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- In a medium bowl, gently combine the crab meat, mayonnaise, panko breadcrumbs, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- Carefully fold in the lightly beaten egg and chopped parsley. Be gentle to keep the crab lumps intact.
- Shape the mixture into small balls, about 1.5 inches in diameter. You should get about 12-15 crab bombs.
- Place the crab bombs on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown and heated through.
- Serve hot.
Notes
- Ensure the crab meat is well-drained before mixing.
- Do not overmix the crab mixture to maintain texture.
- Serve with a lemon wedge or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American