Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells and cartilage
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (30g) mayonnaise (full-fat for best flavor), Duke's or Hellmann's recommended
  • 1 large egg, lightly beaten
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon salt
  • 2 tablespoons (30ml) olive oil, for drizzling
  • 1/2 cup (120g) mayonnaise (full-fat)
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon finely chopped fresh dill
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Prepare the Aioli: In a small bowl, whisk together mayonnaise, lemon juice, dill, garlic, salt, and pepper. Cover and refrigerate until ready to serve.
  2. Combine Crab Mixture: In a large bowl, gently combine crab meat, panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Be careful not to overmix, as this will make the crab bombs tough.
  3. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up. This makes shaping easier.
  4. Shape the Bombs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Using a spoon or a cookie scoop, form the crab mixture into small, rounded bombs. Gently pack each bomb to help it hold its shape. Place the crab bombs onto the prepared baking sheet.
  5. Bake the Bombs: Drizzle the crab bombs with olive oil. Bake for 15-20 minutes, or until golden brown and heated through. Internal temperature should reach 165°F (74°C).
  6. Serve: Remove from oven and let cool slightly before serving with the lemon-dill aioli. Garnish with extra dill or a lemon wedge, if desired.