Classic Crab Bombs (Print-Friendly Version)

# What You'll Need:

→ Seafood

01 - One pound fresh or pasteurized jumbo lump crab meat

→ Flavor and Binder

02 - One tablespoon chopped fresh parsley
03 - One teaspoon fresh lemon juice
04 - One large egg, beaten lightly
05 - One teaspoon Old Bay seasoning
06 - One tablespoon Dijon mustard
07 - A quarter cup mayo

→ Topping Mix

08 - Two tablespoons crushed buttery crackers

→ Finishing Touch

09 - Butter melted for brushing
10 - Lemon slices for garnish

# Step-by-Step Directions:

01 - Preheat oven to 375°F or 190°C.
02 - Check crab for any shells and pick them out carefully to keep the lumps whole.
03 - Whisk mayo, egg, mustard, Old Bay, lemon juice, and parsley together in a big bowl.
04 - Fold in crab meat and crushed crackers gently so the mixture just starts sticking without getting mushy.
05 - Make 4 to 6 piles and place them on a sheet lined with parchment or greased well.
06 - Brush lots of melted butter on each mound then bake for about 18 to 20 minutes until golden and hot.
07 - Serve right away with lemon wedges and extra Old Bay if you want.

# Helpful Notes:

01 - Keep the crab mix gentle so lumps stay firm and flaky.

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