Maryland Style Crab Bombs – Crispy & Juicy Seafood Appetizer
Ingredients
- 1 lb jumbo lump crab meat, picked over for shells
- ½ cup good quality mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Old Bay Seasoning
- 2 tablespoons fresh parsley, finely chopped
- 12 saltine crackers, crushed into coarse crumbs
- 1 teaspoon fresh lemon juice
- 1 cup neutral oil, for frying (canola or vegetable)
- Lemon wedges, for serving
Instructions
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, and lemon juice until smooth.
- Gently fold the jumbo lump crab meat into the wet mixture using a rubber spatula. Be careful not to break up the lumps of crab.
- Sprinkle the crushed saltine crackers over the mixture and fold gently until just combined.
- Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes.
- After chilling, gently form the mixture into 4 large balls or 8 smaller ones. Place them on a parchment-lined baking sheet.
- Chill the formed crab bombs for another 15-20 minutes in the refrigerator.
- Heat about 1 inch of oil in a large, heavy skillet over medium-high heat until it shimmers.
- Carefully place the crab bombs in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until deep golden brown and crispy.
- Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate.
- Serve immediately with fresh lemon wedges and tartar sauce.
Notes
The chilling step is not optional! It's the secret to making sure your crab bombs hold their shape and don't fall apart in the pan. Allow at least 45 minutes of total chilling time.