Advertising
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, gently mix together the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, lemon juice, and a pinch of salt and pepper until combined. Be careful not to break up the crab meat too much.
- Form the mixture into golf ball-sized portions and place them on the prepared baking sheet.
- In a separate bowl, combine the breadcrumbs with melted butter and Parmesan cheese. Mix well to ensure the breadcrumbs are evenly coated.
- Top each crab bomb with the breadcrumb mixture, pressing it lightly to adhere.
- Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and the crab bombs are heated through.
- While the crab bombs are baking, melt the remaining butter in a small saucepan over low heat. Stir in lemon juice and a pinch of salt.
- Once the crab bombs are done, remove them from the oven and let cool slightly before serving with the lemon butter sauce and lemon wedges.
Chef’s Tips
- Use high-quality jumbo lump crab meat for the best flavor and texture.
- To enhance the flavor, consider adding a dash of hot sauce to the crab mixture.
- For extra crunch, broil the crab bombs for the last 2-3 minutes of cooking.
Nutrition (per serving)
Approximately 300 calories, 15g protein, 20g carbs, 20g fat
“`
Advertising
