The Crab Bomb
|2 lbs jumbo lump crab meat|
|1/4 cup panko bread crumbs|
|2 sticks of unsalted butter|
|1/2 cup mayonnaise|
|2 tsp white vinegar|
|1 tbs old bay seasoning|
|Parsley for garnish|
|kosher salt and black pepper to taste|
This is a wonderful recipe that is a knock off of the famous ‘Crab Bomb” Served at Jerry’s Seafood in a suburb of Washington D.C. It is rich with butter and most importantly, jumbo lump crab meat. The serving size is huge, about 1/2 lb per person. Serves 4.
- Mix old bay seasoning with crab meat several hours before serving.
- Melt butter and mix with vinegar.
- In a bowl mix the crab meat with mayonnaise, panko, then season with a little salt and pepper.
- Using your hands, being careful not to break up the lumps make 4 (1/2 lb) tennis ball sized balls of the crab mixture and place them in individual heat proof ramekins.
- Pour the melted butter/vinegar mixture over the crab meat.
- Bake in a preheated 350 degree oven for 15 minutes or until it sizzles.
- Garnish with parsley.
If i dont have ramekins what else can u use?
You can use corning ware small glass bowls. However ramekins are cheap and well worth the investment.
Does the crab have an overwhelming taste of mayonnaise?
No the mayo makes the dish very creamy and does not overwhelm the taste of the crab.
Seems like a lot of butter.
You can adjust according to taste preference.
why can’t you use custard dishes or muffing tins?
That’s a great idea. Be sure to use cooking spray on the tins before adding the crab mixture. Happy cooking.
Can I make and then freeze crab bombs.
Yes, but they are better fresh.
What exactly is the vinegar for?
The vinegar provides a little tartness that some people love. You may omit it if desired.
Well done in all aspects!!! Some of the comments make me laugh… Thank you for a fabulous recipe!
You are so welcome.
Can lemon juice be used, instead of vinegar?