Golden Crab Bombs Ingredients: 1 lb jumbo lump crab meat 1/4 cup mayonnaise 1 teaspoon Old Bay seasoning 1 large egg 1 teaspoon Dijon mustard 1 tablespoon fresh parsley, chopped 2 tablespoons breadcrumbs 2 tablespoons melted butter, for brushing Lemon wedges, for serving Directions: 1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. 2. Gently pick through the jumbo lump crab meat with your fingers to remove any small pieces of shell or cartilage. Be careful not to break apart the large lumps of crab meat. 3. If the crab meat contains excess moisture, gently pat it dry with paper towels. Removing excess liquid will help the crab bombs hold their shape during baking. 4. In a medium mixing bowl, combine the mayonnaise, Old Bay seasoning, egg, Dijon mustard, and freshly chopped parsley. 5. Whisk the ingredients together until the mixture becomes smooth and evenly combined. This creamy mixture will act as the binder for the crab meat. 6. Add the prepared crab meat to the bowl, followed by the breadcrumbs. 7. Using a rubber spatula or large spoon, gently fold the crab meat and breadcrumbs into the creamy mixture. Avoid vigorous stirring to preserve the large, tender lumps of crab. 8. Continue folding just until the crab meat is lightly coated and the mixture holds together. The finished mixture should contain mostly crab meat with just enough binder to maintain its shape. 9. Divide the crab mixture into 4 equal portions. Using clean hands, gently shape each portion into a rounded mound without pressing too firmly. 10. Arrange the 4 crab bombs on the prepared baking sheet, leaving a little space between each mound for even cooking. 11. Melt the butter in a small microwave-safe bowl or saucepan. Using a pastry brush, gently brush the tops and sides of each crab bomb with melted butter. 12. Place the baking sheet on the middle rack of the preheated oven and bake for 12 to 15 minutes, until the crab bombs are heated through, lightly golden on top, and firm enough to hold their shape. 13. For a deeper golden finish, switch the oven to broil during the final 1 to 2 minutes of cooking. Watch carefully to prevent the delicate crab meat from burning. 14. Remove the baking sheet from the oven and allow the crab bombs to rest for approximately 1 to 2 minutes before serving. This brief resting period helps them hold together. 15. Carefully transfer the golden crab bombs to individual serving plates using a wide spatula, keeping their rounded shape intact. 16. Serve warm with fresh lemon wedges on the side. Squeeze a little lemon juice over each crab bomb just before eating to enhance the sweet, buttery crab flavor. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: Approximately 270 per serving | Servings: — @amberrecipesのTikTok