Famous Crab Bombs – Tekansini 🍰

Ingredients:

1 lb jumbo lump crab meat (fresh, picked over for shells)
This is the heart of the dish. Jumbo lump crab is sweet, tender, and flaky. Avoid canned crab meat if you can — fresh seafood makes all the difference in taste and texture. You’re not making just any crab cakes; you’re making restaurant-quality crab bombs.

1 egg, lightly beaten
The egg works as a natural binder, helping the crab bombs stay intact during baking without making them dense.

1/4 cup mayonnaise
Adds moisture and a slight tang. Full-fat mayo is best here — it gives richness without overwhelming the crab’s flavor.

1 tbsp Dijon mustard
Dijon introduces a little zip, elevating the delicate flavor of the crab. You can substitute with whole grain mustard for a rustic twist.

1 tsp Worcestershire sauce
A splash of umami! This condiment enhances the savory depth without being overpowering.

1 tsp Old Bay seasoning
A must-have! No Maryland-style crab dish is complete without Old Bay — it’s bold, spicy, and full of warm, aromatic spices that complement seafood perfectly.
How to Make Famous Crab Bombs: Step-by-Step ‍
Step 1: Prep Your Ingredients
Pick through the crab meat carefully. Look for any shells or cartilage.

Lightly beat the egg in a small bowl.

Preheat your oven to 375°F (190°C) and line your baking tray with parchment.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay.

The mixture should look creamy and pale golden, with a rich aroma from the mustard and seasoning.

Step 3: Add the Crab
Gently fold in the jumbo lump crab using a spatula or your hands.

DO NOT OVERMIX. You want to keep those lumps intact for the best texture and presentation
Step 4: Form the Crab Bombs
Use an ice cream scoop or your hands to form compact, baseball-sized mounds.

Place them on the prepared baking sheet, spacing each about 2 inches apart.

Step 5: Bake to Perfection
Bake for 20–25 minutes, or until golden brown on top.

The internal temperature should reach 165°F, and the tops will have a slight crust.