Maryland: Crab Bombs

State #20 from my 50 state series

Makes 4 small crab bombs

Ingredients:

- 8 oz (227g) jumbo lump crab meat, drained

- 1 large egg (about 25g), beaten

- 1 tbsp mayonnaise

- 1/2 tsp Dijon mustard

- 1/2 tsp Worcestershire sauce

- 1/2 tsp Old Bay seasoning

- 1 tbsp fresh parsley, finely chopped

- 1–2 tbsp gluten-free panko breadcrumbs

- 1 tbsp melted butter, for brushing

- Lemon wedges, for serving

Optional Old Bay Remoulade

- 1/4 cup mayonnaise

- 1/2 tsp Dijon mustard

- 1/2 tsp lemon juice

- 1/4 tsp Old Bay seasoning

- Dash of hot sauce

Mix everything together until well combined.

Instructions

1. In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, and parsley.

2. Stir in 1 tablespoon of panko.

3. Gently fold in the crab meat, being careful not to break up the large lumps. If the mixture seems very loose, add the remaining tablespoon of panko.

4. Cover and refrigerate for 2–4 hours.

5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. Divide the mixture into 4 portions and gently shape into mounds. Do not pack them tightly.

7. Place on the prepared baking sheet and brush lightly with melted butter.

8. Bake for 14–18 minutes, or until heated through and lightly golden.

9. Let rest for 5–10 minutes before serving.

10. Serve with lemon wedges and optional Old Bay remoulade.

Notes

- Crab bombs should be mostly crab and only lightly bound together.

- Some cracking during baking is normal and often indicates a high crab-to-filler ratio.

- For extra color, broil for 30–60 seconds at the end of baking.

- Leftovers can be refrigerated for up to 2 days.