Famous Crab Bombs

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

1. Preheat oven to 200°C (400°F) or preheat your air fryer to 190°C (375°F).

2. 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.

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

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

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

6. Lightly spray or brush the tops with butter or oil.

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

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

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