Chesapeake Bay Jumbo Lump Crab (Printable Version)
Luxuriously tender jumbo lump crab with a golden crust, seasoned lightly and ideal for elegant meals.
# Ingredients:
→ Seafood
01 -
454 g jumbo lump crabmeat, carefully checked for shells
→ Binders and Seasonings
02 -
30 ml mayonnaise
03 -
5 ml Dijon mustard
04 -
5 ml Worcestershire sauce
05 -
1 large egg, beaten
06 -
15 ml fresh lemon juice
07 -
2.5 ml Old Bay seasoning
08 -
120 ml panko breadcrumbs
09 -
2 tbsp fresh parsley, chopped
10 -
Salt and black pepper to taste
→ Cooking fat
11 -
Butter or olive oil for searing
# Steps:
01 -
In a large bowl, gently mix jumbo lump crabmeat with mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, lemon juice, Old Bay seasoning, chopped parsley, salt, and pepper until just combined.
02 -
Fold in panko breadcrumbs carefully, adding just enough to bind the mixture while preserving the integrity of the crab lumps.
03 -
Form the mixture into large, loosely packed mounds roughly 7-8 cm in diameter, avoiding compacting to maintain texture.
04 -
Heat a skillet over medium heat with butter or olive oil, then sear each crab bomb until golden brown on both sides, approximately 3 to 4 minutes per side.
05 -
Alternatively, bake the crab bombs in a preheated oven at 190°C for 12 to 15 minutes until evenly golden and heated through.
06 -
Present hot with lemon wedges and accompany with creamy remoulade or tartar sauce for an elevated seafood experience.
# Notes:
01 -
For best results, handle the crabmeat delicately to preserve the jumbo lumps and avoid overmixing the binder to maintain a tender texture.