🦀 Crab Bombs (Restaurant-Style)
🧾 Ingredients
500 g (1 lb) lump crab meat (fresh or canned, drained)
1 egg
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp lemon juice
1 tsp Old Bay seasoning (or paprika + salt mix)
1 tbsp fresh parsley (chopped)
2–4 tbsp breadcrumbs (just enough to bind)
Salt & black pepper (to taste)
👩🍳 Instructions
Prep the crab
Gently pick through crab meat to remove any shells.
Be careful not to break up the lumps too much.
Mix the base
In a bowl, whisk together egg, mayo, mustard, Worcestershire, lemon juice, and seasoning.
Combine
Fold in crab meat and parsley gently.
Add breadcrumbs slowly—just enough so the mixture holds together.
Form “bombs”
Shape into large balls (about the size of a golf ball or slightly bigger).
Cook (choose one):
🔥 Bake (healthier)
Preheat oven to 200°C (400°F)
Place on lined tray, lightly brush with oil or butter
Bake 12–15 minutes until golden
🍳 Pan-fry (crispier)
Heat oil in a pan over medium heat
Cook 3–4 minutes per side until golden brown
🥣 Optional Sauce (Quick Dip)
3 tbsp mayo
1 tbsp ketchup
1 tsp lemon juice
Dash of hot sauce
Mix and serve alongside 👍
💡 Tips
Don’t overmix—big chunks of crab = better texture
Use minimal breadcrumbs (these are crab bombs, not crab cakes!)
Chill mixture 20 minutes if too soft
