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Jumbo Lump Crab Bombs with Warm Lemon Butter

These tender baked jumbo lump crab bombs are packed with massive chunks of bright red crab meat and buttery cracker crumbs. Using an easy, low-friction sheet pan method, they bake up perfectly golden for a handheld bite that offers a beautiful crunchy seafood contrast, especially when finished with a heavy, thick warm lemon butter sauce drip.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x

Ingredients

Scale
  • Crab Mixture
  • 1 lb cooked jumbo lump crab meat, picked over for shells, drained, and gently patted dry
  • 1/3 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/2 cup buttery crackers, finely crushed, about 14 to 16 crackers, plus 1 tablespoon if needed
  • 1 tbsp fresh chives or parsley, chopped
  • For Baking and Serving
  • 2 tbsp unsalted butter, melted
  • Lemon wedges for serving
  • Fresh chives or parsley chopped, for garnish
  • Warm Lemon Butter
  • 4 tbsp unsalted butter, melted
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1 pinch Old Bay seasoning, optional

Instructions

  1. Prepare the Crab Mixture
  2. Line a baking sheet with parchment paper. If using ramekins or clean oven-safe scallop shells, arrange them on the baking sheet and lightly brush them with a small amount of the melted butter reserved for baking.
  3. In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and lemon zest until smooth.
  4. Add the crab meat, cracker crumbs, and chopped chives or parsley. Fold gently until just combined. The mixture should hold together when lightly pressed without feeling wet or tightly packed. If it is too loose, fold in 1 additional tablespoon of cracker crumbs.
  5. Shape the Crab Bombs
  6. Divide the mixture into 4 generous mounds. Shape lightly with your hands without packing too firmly to maintain that tender texture.
  7. Place the crab bombs on the prepared baking sheet, in ramekins, or in clean oven-safe scallop shells. Refrigerate for 20 minutes to help them firm up.
  8. Bake the Crab Bombs
  9. Preheat the oven to 375°F (190°C). Brush the tops of the chilled crab bombs with the remaining melted butter.
  10. Bake for 20 to 25 minutes, or until the tops are lightly golden and the centers reach 160°F (71°C).
  11. Make the Warm Lemon Butter and Serve
  12. While the crab bombs bake, whisk together the melted butter, lemon juice, lemon zest, and optional Old Bay seasoning to create a rich sauce.
  13. Let the crab bombs rest for 5 minutes after baking. Garnish with chopped chives or parsley.
  14. Serve warm as the ultimate handheld bite, drizzled generously with the warm lemon butter to highlight a massive, heavy sauce drip.
  • Author: Chef Stella
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Method: Appetizer
  • Cuisine: American