Crab Bombs
180kcal
Ingredients
- 1 pound lump crabmeat picked over for shells
- 0.5 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 1 large egg lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 0.5 tsp Worcestershire sauce
- 2 tbsp fresh parsley finely chopped
- 2 tbsp unsalted butter melted
- 1 lemon cut into wedges for serving
Method
- In a large bowl, fold together crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and parsley. Remember: overmixing = tough patties!
- Form 8 equal patties (about 1/2-inch thick) and place them on a parchment-lined baking sheet.
- Refrigerate for 15 minutes—this helps them hold their shape while cooking.
- Cook in melted butter over medium heat for 3–4 minutes per side until crispy.
- Transfer to a paper towel-lined plate, then serve warm with lemon wedges.
Nutrition
Calories180kcalCarbohydrates6gProtein15gFat10gSaturated Fat3gCholesterol90mgSodium450mgPotassium220mgFiber0.5gSugar1gVitamin A8IUVitamin C15mgCalcium6mgIron1.2mg
Notes
For a lighter version, bake at 400°F for 12–15 minutes instead of frying. Gluten-free option: use almond flour instead of panko. Store leftovers in an airtight container for up to 2 days—reheat in a toaster oven to maintain crispiness.