Crab bombs or Crab meat is one of the most delicious meats out there. I make at least 4 to 5 crabmeat recipes a month. These are my famous crab bombs, check out the recipe.
You already know my love for cooking short meals and appetizers. They are easy to make but never ceases to wow the crowd. The key here is to use great quality of ingredients, I always believe the star ingredient of the dish should speak. The flavors, spices and other ingredients are used only to compliment the dish. There are times when you go to a restaurant and order seafood, and hardly get a taste of it. This recipe of Crab bombs truly celebrates the flavor of Crab. I absolutely adore them, it has a subtle sweetness and the texture: I love it. The ingredients in this recipe compliment the crab meat perfectly, not overpowering and perfectly elevates the flavors. Lemon juice and parsley give a fresh zing to these appetizers. Bake them fresh with the melted butter and this would be the star of the meal.
How to make it:
1 lb of crab meat.
1 beaten egg.
1 cup of crushed Ritz crackers.
1 tsp of yellow mustard.
2 tbsps of fresh lemon juice.
2 tbsps of chopped fresh parsley.
1 tsp of old bay seasoning.
1 tbsp of Worcestershire sauce.
In a mixing bowl, mix together the crabmeat, crushed crackers, old bay seasoning, and parsley.
In a second bowl, mix together the egg, mustard, lemon juice, and Worcestershire sauce until smooth. Then pour over the crabmeat mixture and stir to combine without breaking the crab meat lumps.
Form golfball-sized balls and arrange on a cookie sheet.
In a preheated oven to 350° bake for 30 minutes then drizzle with melted butter and let cool before serving.
Easy, peasy and yummy! The joy each ball brings is indescribable. You should really try these because you are missing a lot!