Famous Jumbo Lump Crab Bombs with Lemon Butter

Instructions

Step 1: In a large bowl, gently fold together crab meat, panko, Old Bay seasoning, mayonnaise, Dijon mustard, Worcestershire sauce, salt, pepper, chives, and lemon zest until just combined. Do not overmix.

Step 2: In a small bowl, beat eggs together. Form crab mixture into 8 equal-sized patties, then gently shape each into a ball or mound.

Step 3: Heat oil to 350°F in a deep skillet or use a fryer. Working in batches, carefully place crab bombs into the hot oil and fry for 3-4 minutes per side until golden brown and crispy.

Step 4: Transfer cooked crab bombs to a paper towel-lined plate to drain excess oil.

Step 5: In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in fresh lemon juice and remove from heat.

Step 6: Arrange crab bombs on a serving platter and drizzle with lemon butter sauce. Garnish with fresh chives and serve with lemon wedges on the side.

Storage and Reheating Tips

Store leftover crab bombs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months before cooking.

To reheat, place crab bombs on a baking sheet and bake at 350°F for 8-10 minutes until warmed through. This keeps them crispy without drying them out.

For best results, prepare the crab mixture ahead of time and shape the bombs just before frying. Fresh crab meat makes a noticeable difference in flavor and texture.