Famous Crab Bombs

Presented by Moro Dz Ingredients: 450 g (1 lb) jumbo lump crab meat (fresh, picked over for shells) 1 egg, lightly beaten 60 g (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) Instructions: Preheat oven to 200°C (400°F) or preheat your air fryer to 190°C (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.