1 egg, lightly beaten

1/4 cup mayonnaise

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning

1/2 tsp lemon juice (fresh)

1/4 cup crushed saltine crackers or plain breadcrumbs

1 tbsp chopped fresh parsley (optional)

Butter for greasing or topping

 

Preheat oven to 425°F (220°C).

Lightly grease a baking dish or line with parchment paper.

Mix the wet ingredients.

In a medium bowl, combine the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning.

Gently fold in crab.

Add the crab meat and gently fold with a spatula or hands. Be careful not to break the crab lumps.

Add binder.

Sprinkle in crushed crackers or breadcrumbs. Mix just until the mixture holds together. Add parsley if using.

Form crab bombs.

Shape into large, rounded mounds (about 4–6 depending on size). Place them evenly on the baking dish.

Top with butter (optional).

Add a small pat of butter on top of each for extra richness.

Bake.

Bake for 12–15 minutes or until golden brown on top and heated through.

Serving Tips:

Serve with lemon wedges and tartar sauce or remoulade.

Pairs well with coleslaw, roasted veggies, or a simple green salad.