Ingredients:
1 lb jumbo lump crab meat (fresh, picked over for shells)
1 egg, lightly beaten
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 cup crushed saltine crackers (or plain breadcrumbs)
1 tbsp fresh parsley, finely chopped (optional)
1 tbsp lemon juice
2 tbsp melted butter (for brushing)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, gently whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley.
3. Carefully fold in the crab meat and crushed crackers, being careful not to break up the lumps. Use a soft hand you want big chunks of crab!
4. Form the mixture into 4 large, round mounds (“bombs”) and place them on a greased baking sheet or in individual ramekins.
5. Brush the tops with melted butter.
6. Bake for 12–15 minutes, or until golden brown and heated through.
7. Serve immediately with lemon wedges and a little extra Old Bay sprinkled on top, if desired.