Maryland Crab Bombs with Lemon Butter

Ingredients

• 1 lb cooked jumbo lump crab meat, drained and gently picked over for shells
• 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 fresh lemon zest
• 1/2 cup buttery crackers (such as Ritz), finely crushed
• 1 tbsp fresh chives or parsley, chopped
• 2 tbsp unsalted butter, melted (for brushing)
• 4 tbsp unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1 pinch Old Bay seasoning (optional)
• Fresh lemon wedges and chopped chives

Instructions

1. 1

   In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and lemon zest until smooth and evenly blended. The binder should look creamy, lightly golden, and smooth with no streaks of egg.

2. 2

   Add the crab meat, crushed crackers, and chopped chives or parsley. Fold gently with a spatula so the mixture holds together while preserving the large, tender pieces of crab. The mixture should look moist and lightly bound, not mashed, with visible chunks of crab.

3. 3

   Divide the mixture into 4 generous mounds and shape them lightly without packing too firmly. Place on a parchment-lined baking sheet and refrigerate for 20 minutes so they can set. The mounds should hold their shape but still feel delicate.

4. 4

   Preheat the oven to 375°F. Brush the chilled crab bombs with 2 tbsp melted butter and bake for 20 to 25 minutes, until golden, sizzling, and heated through to 160°F. The tops should be golden, the edges lightly sizzling, and the center hot throughout. Use an instant-read thermometer to confirm 160°F.

5. 5

   Whisk together the 4 tbsp melted butter, lemon juice, lemon zest, and optional Old Bay. Let the crab bombs rest for 5 minutes, then garnish with chopped chives and serve with lemon wedges and the warm butter. Resting helps the crab bombs settle so they stay tender when served.