Maryland Crab Bombs Recipe
Prep Time: 15 mins | Cook Time: 10-12 mins | Servings: 8-10 bombs
#### Ingredients:
- 1 lb (450g) jumbo lump crab meat (fresh or high-quality canned, drained)
- 1/4 cup mayonnaise
- 1 large egg (lightly beaten)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (+ extra for dusting)
- 1/2 tsp smoked paprika
- 1/2 cup panko breadcrumbs (or crushed Ritz crackers)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh lemon juice
- 1/4 tsp cayenne pepper (optional, for heat)
- Oil (for frying—canola, vegetable, or peanut)
#### For Serving:
- Lemon wedges
- Remoulade or tartar sauce
- Extra Old Bay for sprinkling
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### Instructions:
#### 1. Prep the Crab Mixture
- In a large bowl, gently mix mayonnaise, egg, Dijon, Worcestershire, Old Bay, smoked paprika, lemon juice, and cayenne.
- Fold in crab meat, panko, and parsley *very gently* to avoid breaking up the lumps.
#### 2. Form the Bombs
- Scoop about 2 tbsp of mixture per bomb and lightly shape into tight, round balls (like golf balls).
- Place on a parchment-lined tray and chill for 15-30 mins (helps them hold shape).
#### 3. Fry to Golden Perfection
- Heat 1-2 inches of oil in a deep skillet to 350°F (175°C).
- Fry bombs in batches for 2-3 mins per side until deep golden brown.
- Drain on a wire rack or paper towels.
#### 4. Serve with a Bang!
- Sprinkle with extra Old Bay and serve hot with lemon wedges and remoulade sauce.
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### Air Fryer Option (Healthier!)
- Spritz bombs with oil and air fry at 400°F (200°C) for 8-10 mins, flipping halfway.
### Why This Recipe Works:
✅ Maximizes crab flavor**—minimal filler, just crispy outside and sweet crab inside.
✅ **Versatile**—great as sliders (serve on mini buns) or with a spicy aioli dip.
✅ **Crowd-pleaser**—perfect for parties, game day, or a fancy appetizer.
Would you like a **baked version or a spicy twist (like Buffalo crab bombs)? Let me know! 🦀💥
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