Famous Jumbo Lump Crab Bombs with Lemon Butter

Instructions

Step 1: In a large bowl, gently combine the jumbo lump crab meat, panko breadcrumbs, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, cayenne pepper, and fresh chives, being careful not to break apart the crab lumps.

Step 2: Season the mixture with salt and black pepper to taste.

Step 3: Whisk the egg whites in a small bowl until frothy.

Step 4: Divide the crab mixture into 6 equal portions and gently form each into a mound shape.

Step 5: Dredge each crab mound lightly in flour, then dip into the egg whites, and finally coat with additional panko breadcrumbs, pressing gently to adhere.

Step 6: Place each breaded crab mound into a prepared scallop shell.

Step 7: Heat oil in a large skillet over medium-high heat until shimmering.

Step 8: Carefully place the shells in the oil and fry for 3 to 4 minutes per side until golden brown.

Step 9: While the crab bombs cook, prepare the lemon butter sauce by melting butter in a small saucepan over medium heat, then add minced garlic and cook for 30 seconds until fragrant.

Step 10: Remove from heat and stir in fresh lemon juice.

Step 11: Remove the crab bombs from the skillet and drain briefly on paper towels.

Step 12: Transfer to a serving platter, drizzle with lemon butter sauce, and garnish with fresh chives and lemon wedges.

Step 13: Serve immediately while hot.

Storage and Reheating Tips

Store leftover crab bombs in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed fresh, but can be reheated gently in a 350-degree Fahrenheit oven for 8 to 10 minutes until warmed through.

You can also freeze the assembled crab bombs before frying for up to 1 month. Fry directly from frozen, adding an extra 1 to 2 minutes to the cooking time to ensure they heat all the way through.

Prepare the lemon butter sauce fresh just before serving for the best flavor and silky texture.