Famous Crab Bombs

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Famous Crab Bombs

 No photo description available.
Ingredients:

Prep Time: 10 min | Cooking Time: 15 min | Total Time: 25 min

1 lb jumbo lump crab meat (fresh, picked over for shells), (16 ounces = 1 pound)
1 egg, lightly beaten
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tbsp fresh parsley, finely chopped (optional)
1/2 cup breadcrumbs (panko or regular)
1 tbsp lemon juice
Salt and pepper to taste
Butter or oil spray (for baking or air frying)

 

Directions:
 
Preheat oven to 400°F or preheat your air fryer to 375°F.

In a large bowl, gently combine the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, parsley (if using), and a pinch of salt and pepper.

Add breadcrumbs a little at a time just until the mixture holds together — don’t overmix to keep the crab lumps intact.

Form the mixture into round balls (golf ball-sized). You should get about 8–10 bombs.

Place on a parchment-lined baking tray or in the air fryer basket.

Lightly spray or brush the tops with butter or oil.

Bake: 15–18 minutes or until golden and heated through.

Air Fry: 10–12 minutes until golden and crisp outside.

Serve hot with lemon wedges, tartar sauce, or spicy mayo.

Gail's Notes: I'm looking forward to trying this one of these days. 

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