“Crab bombs” are basically big, rich lumps of crab held together with just enough binder—more crab, less filler.
🦀 Crab Bombs
Ingredients:
- 500g lump crab meat (fresh or canned, drained)
- ¼ cup mayonnaise
- 1 egg
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup crushed crackers or breadcrumbs (just enough to bind)
- 1 teaspoon lemon juice
- 1–2 tablespoons chopped parsley (optional)
🥣 Instructions:
- Mix gently
In a bowl, combine mayo, egg, mustard, Worcestershire sauce, lemon juice, salt, and pepper.
Fold in crab meat carefully so you don’t break it up too much. Add crumbs last—just enough to hold shape. - Form “bombs”
Shape into large balls (bigger than regular crab cakes). Place on a tray. - Chill (important)
Refrigerate for 20–30 minutes so they firm up and don’t fall apart. -
Bake
Preheat oven to 200°C (400°F).
Bake for 15–20 minutes until golden and heated through.(Optional: broil/grill for 2–3 minutes at the end for a crispy top.)
🍋 Serve with:
- Lemon wedges
- Simple garlic mayo or tartar sauce
- Fresh salad or rice
💡 Tips:
- Don’t overmix—big chunks = better texture.
- If mixture feels too wet, add a little more crumbs.
- For extra flavor, add a pinch of paprika or chili flakes.
They’re juicy, flavorful, and feel fancy—but still pretty easy to make at home. If you want, I can show a cheap version using tuna instead of crab or a pan-fried version for extra crispiness.