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Famous Crab Bombs Recipe 🦀🔥🍽️
These jumbo lump crab bombs are rich, tender, and packed with sweet crab flavor—just like the ones served at high-end seafood restaurants! Crispy on the outside, creamy on the inside, and loaded with premium crab meat.
Ingredients:
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1 lb jumbo lump crab meat (fresh or pasteurized, picked over for shells)
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¼ cup mayonnaise (Duke’s or Hellmann’s works best)
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1 large egg, lightly beaten
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1 tsp Dijon mustard
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1 tsp Worcestershire sauce
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1 tsp Old Bay seasoning (plus extra for dusting)
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½ tsp garlic powder
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½ tsp smoked paprika
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¼ cup finely crushed Ritz crackers or panko breadcrumbs
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1 tbsp fresh parsley, chopped
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1 tbsp butter + 1 tbsp olive oil (for frying)
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Lemon wedges & remoulade sauce (for serving)
Instructions:
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Prep the Crab: Gently fold the crab meat in a bowl, keeping the lumps intact. Avoid overmixing!
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Make the Binder: In another bowl, whisk together mayo, egg, Dijon, Worcestershire, Old Bay, garlic powder, paprika, and parsley.
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Combine: Sprinkle the crushed crackers/breadcrumbs over the crab, then drizzle the wet mixture. Fold gently—just enough to bind.
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Form the Bombs: Divide into 4–6 portions and shape into thick patties (like mini crab cakes). Chill for 15–30 mins to firm up.
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Cook: Heat butter and oil in a skillet over medium heat. Cook crab bombs for 3–4 mins per side until golden and crispy.
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Serve: Dust with extra Old Bay, garnish with lemon, and serve with remoulade or aioli!
Pro Tips:
✔ No filler! Use minimal breadcrumbs—let the crab shine.
✔ Don’t overmix—lumpy crab = better texture.
✔ Pan-fry for crispiness, or air-fry at 375°F for 10 mins.
✔ For baked crab bombs, brush with butter and bake at 375°F for 12–15 mins.
These are restaurant-quality—perfect for a fancy appetizer or a seafood feast! 🍴🔥
Would you like a dipping sauce recipe to go with them?
Would have been something I would have tried, but no recipe for remoulaid sauce!! Don’t do store bought !!
What is Remoulade Sauce?
Remoulade is a classic, versatile condiment with a base of mayonnaise or oil, enriched with a variety of herbs, pickles, capers, and spices. It’s known for its creamy, tangy, and piquant flavor profile.
Think of it as a more complex and exciting cousin to tartar sauce. Its character can range from mild and herbal to spicy and bold, depending on its regional variation.
The Two Main Types of Remoulade
There are two primary styles, and the difference between them is significant:
1. French Remoulade (The Original)
This is the mother sauce from which all others derive. Traditional French rémoulade was originally made with a base of mustard and oil, but modern versions often use mayonnaise. It’s typically pale yellow or greenish in color and emphasizes herbs.
Key Flavors: Herbaceous, tangy, mild.
Common Ingredients: Mayonnaise, Dijon mustard, cornichons (tiny French pickles), capers, tarragon, chervil, and sometimes anchovies.
Classic Use: Served with céleri rémoulade (a famous French bistro salad of shredded celery root dressed in the sauce), cold meats, grilled fish, and steak tartare.
2. Cajun/Creole Remoulade (The American Evolution)
This is the version most familiar in the United States, originating in Louisiana. It’s a bold, robust, and often spicy sauce, frequently with a pink or reddish hue from paprika or cayenne pepper.
Key Flavors: Spicy, tangy, savory, with a “kick.”
Common Ingredients: Mayonnaise, Creole or whole-grain mustard, hot sauce (like Crystal or Tabasco), paprika, cayenne, prepared horseradish, lemon juice, garlic, scallions (green onions), celery, and parsley.
Classic Use: The essential dipping sauce for fried seafood (shrimp, catfish, oysters, crab cakes) and a classic spread on a po’boy sandwich.
Common Ingredients Breakdown
A basic Cajun-style remoulade, which is very popular and easy to make, typically includes:
Category Ingredients
Base Mayonnaise (provides the creamy foundation)
Tangy Elements Lemon juice, Dijon or Creole mustard, hot sauce, vinegar
Texture & Brine Finely chopped dill pickles or relish, capers
Aromatics Minced garlic, finely chopped scallions or onion
Herbs Fresh parsley, paprika, cayenne pepper, Cajun seasoning, Worcestershire sauce
How to Use Remoulade Sauce
Remoulade is incredibly versatile. Here are some delicious ideas:
The Seafood Dip: The #1 use. Serve with fried shrimp, fish sticks, crab cakes, or boiled shrimp.
The Sandwich Spread: Elevate any sandwich—especially a shrimp or catfish po’boy, a burger, a chicken sandwich, or even a roast beef sandwich.
The Burger Topping: Swap out your usual mayo or special sauce for a spoonful of remoulade.
With Fries: Use it as a gourmet dipping sauce for french fries or sweet potato fries.
With Vegetables: A great dip for artichokes or a dressing for a potato salad or coleslaw.
Simple Recipe for Cajun-Style Remoulade
You can whip up a delicious remoulade in about 5 minutes.
Ingredients:
1 cup mayonnaise
2 tablespoons Creole mustard (or whole-grain mustard)
1 tablespoon hot sauce (e.g., Crystal or Tabasco)
1 teaspoon paprika
1/2 teaspoon garlic powder (or 1 small clove garlic, minced)
1/2 teaspoon Cajun seasoning
1 tablespoon lemon juice
2 tablespoons finely chopped dill pickles or sweet pickle relish
1 tablespoon capers, chopped (optional)
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper to taste
Instructions:
Place all ingredients in a medium bowl.
Whisk until everything is well combined.
Taste and adjust seasoning—add more hot sauce for heat, more lemon for tang, or more paprika for color.
For the best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Enjoy your homemade remoulade! It’s a surefire way to add a burst of flavor to any meal.