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 crab meat, mayonnaise, 1/4 cup panko breadcrumbs, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, cayenne pepper, and fresh chives until just mixed, being careful not to break up the lumps.

Step 3: Season with salt and pepper to taste, then divide the mixture into 6 equal portions.

Step 4: Form each portion into a compact ball and place in a cupcake liner or small ramekin on your prepared baking sheet.

Step 5: In a small bowl, combine the paprika-panko mixture with olive oil until it resembles wet sand.

Step 6: Top each crab bomb generously with the panko-paprika mixture, pressing gently so it adheres.

Step 7: Bake for 12 to 15 minutes until golden brown and heated through.

Step 8: While the crab bombs bake, prepare the lemon butter sauce by melting butter in a small saucepan over medium heat, then adding minced garlic and cooking for 30 seconds until fragrant.

Step 9: Remove from heat and stir in fresh lemon juice, salt, and pepper.

Step 10: Remove crab bombs from the oven and transfer to a serving platter, garnishing with fresh chives.

Step 11: Serve immediately with the warm lemon butter sauce on the side for dipping.

Storage and Reheating Tips

Store any leftover crab bombs in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed fresh, but can be gently reheated in a 350-degree oven for about 5 minutes until warmed through.

You can prepare the crab mixture up to 24 hours ahead of time and form the bombs just before baking. This makes them perfect for entertaining when you want to minimize last-minute prep.

The lemon butter sauce can be made ahead and gently rewarmed on the stovetop or in the microwave just before serving. If you’re making these for a party, prepare the sauce while the bombs are in the oven.