Go Back
Maryland Jumbo Lump Crab Bombs with Warm Lemon Butter

Maryland Jumbo Lump Crab Bombs with Warm Lemon Butter

These Maryland jumbo lump crab bombs are packed with tender crab meat and very little filler, then brushed with butter and baked until golden. Served with warm lemon butter, fresh chives, and lemon wedges, they make a rich and impressive seafood appetizer or main course.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 persons
Course: Appetizer, Main Course
Cuisine: American, Maryland
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked jumbo lump crab meat, drained and gently picked over for shells
  • 1/3 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tsp fresh lemon juice
  • 1/2 tsp fresh lemon zest
  • 1/2 cup buttery crackers, such as Ritz, finely crushed
  • 1 tbsp fresh chives or parsley, chopped
  • 2 tbsp unsalted butter, melted, for brushing
  • 4 tbsp unsalted butter, melted
  • 1 tbsp fresh lemon juice
  • 1/2 tsp fresh lemon zest
  • 1 pinch Old Bay seasoning, optional
  • Fresh lemon wedges, as needed
  • Chopped fresh chives, as needed

Equipment

  • large mixing bowl
  • whisk
  • Baking sheet
  • parchment paper
  • pastry brush For brushing the crab bombs with melted butter
  • small bowl For mixing the warm lemon butter
  • Instant-read thermometer For checking the crab bombs reach 160°F

Method
 

  1. In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and lemon zest until smooth.
  2. Add the jumbo lump crab meat, crushed crackers, and chopped chives or parsley. Fold everything together very gently so the large pieces of crab stay intact.
  3. Divide the crab mixture into 4 generous mounds. Gently shape each portion without packing the crab too tightly. Place on a parchment-lined baking sheet.
  4. Refrigerate the crab bombs for 20 minutes. This helps them hold their shape while baking.
  5. Preheat the oven to 375°F. Brush the chilled crab bombs generously with the 2 tablespoons melted butter. Bake for 20 to 25 minutes until golden brown, hot in the center, and cooked to 160°F.
  6. Combine the 4 tablespoons melted butter with the lemon juice, lemon zest, and optional pinch of Old Bay. Stir until well combined.
  7. Let the baked crab bombs rest for 5 minutes. Sprinkle with fresh chives and serve warm with lemon wedges and plenty of warm lemon butter for dipping or spooning over the crab.

Notes

Pick over the jumbo lump crab meat gently to remove any shell fragments without breaking up the large pieces.
Fold the crab mixture together carefully so the jumbo lumps stay as intact as possible.
Shape the crab bombs gently without packing them too tightly.
Chill the formed crab bombs for 20 minutes before baking to help them hold their shape.
Brush generously with melted butter before baking for a golden exterior.
Bake until the centers reach 160°F.
Let the crab bombs rest for 5 minutes before serving with warm lemon butter, chives, and lemon wedges.