Ingredients:

  • 1 pound (450g) jumbo lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) crushed Ritz crackers (or panko breadcrumbs)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 2 tablespoons (30ml) vegetable oil, for frying

Instructions:

  1. Gently combine crab meat, mayonnaise, Dijon mustard, egg, crushed crackers, Worcestershire sauce, Old Bay seasoning, and pepper in a large bowl. Be careful not to overmix to keep the crab lumps intact.
  2. Form the mixture into four equal-sized patties.
  3. Heat vegetable oil in a skillet over medium heat.
  4. Carefully place crab bombs in the hot oil and cook for 5-6 minutes per side, or until golden brown and heated through.
  5. Remove from skillet and drain on paper towels.