Ingredients
Equipment
Method
- Carefully inspect crabmeat for shell fragments while keeping lumps intact. Place in a large mixing bowl.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, egg, Worcestershire sauce, and Old Bay seasoning until smooth and well combined.
- Pour wet mixture over crabmeat, add chopped parsley, and gently fold together using lightest touch possible to avoid breaking up the crab lumps.
- If mixture feels too wet to hold shape, gently fold in 1 tablespoon of breadcrumbs, only as much as needed.
- Shape mixture into 3 to 4 large, round crab bombs and place on parchment-lined baking sheet. Refrigerate for 20 to 30 minutes to help them hold shape.
- Preheat oven broiler to high. Position rack about 6 inches from heat source.
- Broil crab bombs for 10 to 12 minutes, watching closely toward the end, until tops are golden brown and crispy.
- Immediately drizzle with melted butter, garnish with fresh parsley, and serve hot with lemon wedges.
Notes
Chill time is essential for helping bombs maintain their shape during broiling. Avoid overmixing to preserve the delicate texture of the crabmeat. Use highest quality jumbo lump crabmeat you can find for best results. Only add breadcrumbs if mixture is too wet to shape. These are best served immediately while hot and crispy.
