Famous Jumbo Lump Crab Bombs with Lemon Butter

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 2: In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, 1/4 cup panko breadcrumbs, Dijon mustard, Old Bay seasoning, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Be careful not to break up the crab meat too much. Fold everything together gently until just combined.

Step 3: Add the beaten egg to the mixture and fold gently until the mixture holds together when pressed.

Step 4: Divide the crab mixture into 8 equal portions. Shape each portion into a mound and place it on a scallop shell or in a ramekin.

Step 5: Top each crab bomb with 1/2 tablespoon of the additional panko breadcrumbs, pressing gently so they adhere.

Step 6: Bake for 12 to 15 minutes, until the tops are golden brown and the crab cakes are heated through.

Step 7: While the crab bombs bake, make the lemon butter sauce. Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Step 8: Remove the pan from heat and stir in the fresh lemon juice, fresh chives or parsley, and lemon zest. Season with salt and pepper to taste.

Step 9: Remove the crab bombs from the oven and transfer to a serving platter. Drizzle the lemon butter sauce over and around them. Garnish with additional fresh chives and lemon wedges on the side.

Step 10: Serve immediately while warm and enjoy your restaurant-quality appetizer.

Storage and Reheating Tips

Store any leftover crab bombs in an airtight container in the refrigerator for up to 2 days. The uncooked mixture can also be prepared ahead and refrigerated for several hours before baking, making this a great make-ahead option for entertaining.

To reheat, place the crab bombs on a baking sheet and bake at 350 degrees Fahrenheit for 8 to 10 minutes until warmed through. Avoid the microwave, as it can make them rubbery. Prepare the lemon butter sauce fresh just before serving for the best flavor.

You can also freeze the uncooked crab mixture in scallop shells for up to 1 month. Bake directly from frozen, adding 5 to 7 minutes to the cooking time and checking for a golden top.