Big, buttery, and bursting with sweet crab flavor — a seafood indulgence
Luxe Crab Bombs – The Ultimate Maryland-Style Crab Appetizer. If you’ve ever asked who makes the best crab cake on the East Coast, be prepared — because Baltimore and Maryland will fight to the finish over whose recipe reigns supreme. It’s a delicious rivalry carved into their coastal identity: bold seasoning, sweet lump crab, and absolutely no fillers. Everyone swears their version is the one that should win.
But today… I’m stepping into the arena with my own Luxe Crab Bombs — buttery, golden, and packed with so much jumbo lump crab that even the Maryland diehards would nod in approval.
This isn’t just a recipe… it’s the kind of appetizer that steals the show before the main course even hits the table.
And right now?
It’s perfect for Thanksgiving gatherings, holiday hosting, and especially football season, where every game day spread needs that one star dish that disappears in minutes. These crab bombs deliver that “wow” moment — simple, indulgent, and absolutely unforgettable.
Ingredients:
- 1 lb jumbo lump crab meat, carefully picked over for shells
- 1/3 cup mayonnaise (rich and creamy, not heavy)
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or adjust to taste)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons finely crushed panko breadcrumbs (optional, for slight binding)
- 1 tablespoon finely chopped fresh chives or parsley
- 1 tablespoon melted butter, plus extra for brushing
- Pinch of cayenne pepper (optional, for a subtle kick)
Instructions:
- Prepare the mixture:
In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, salt, pepper, and cayenne (if using). Gently fold in crab meat and chives/parsley, being careful to keep the lumps intact. Add breadcrumbs only if the mixture is too soft to hold shape. - Shape the bombs:
Form into 4 generous, tight mounds using your hands. Place on a parchment-lined tray and chill in the fridge for 30 minutes to set. - Bake:
Preheat oven to 375°F (190°C). Brush tops lightly with melted butter. Bake for 20-25 minutes, or until golden and heated through. - Serve:
Serve immediately with lemon wedges, a drizzle of garlic butter, or a light aioli for a touch of elegance.
Tips from Xena:
- Keep those glorious crab lumps intact — texture is everything.
- Chilling before baking is non-negotiable; it prevents spreading.
- Feeling daring? Sprinkle a little smoked paprika on top before baking for a subtle smoky depth.
Prep time: 15 mins | Chill time: 30 mins | Bake time: 25 mins | Serves: 4
