🦀 Jumbo Crab Bombs with Lemon Butter
These Jumbo Crab Bombs with Lemon Butter are dinner in 30 minutes. Lump crab gets packed into big golden mounds, baked until the tops brown, then served with a warm lemon-butter dip and chives. The crab stays the star — not a pile of filler.
I love how little mixing this needs. Handle the crab gently, bake hot, and that extra lemon in the butter is not optional. 🌿
Jump to Recipe ↓ 🦀
Why You’ll Love These Crab Bombs 🌿
- 🦀 Dinner in 30 minutes
- 🧀 Big lumps of crab, not filler
- 🍋 Warm lemon butter for dipping
- 🌿 Chives on top
- 🫒 Olive oil in the mix
- 🔥 Baked, not deep-fried
- 🍽️ Anti-inflammatory Mediterranean seafood plate
Why This Plate Fits an Anti-Inflammatory Mediterranean Pattern
Seafood is a Mediterranean staple, and crab is lean protein with very little work. Extra-virgin olive oil binds the bombs instead of a heavy fry. Lemon, garlic, and chives do the seasoning. The butter stays in a small dipping bowl so you use what you want.
Do not overmix. Fold the crab through the binder so the lumps stay visible, the way they look in the photo. A hot oven gives you the browned tops without a deep fryer.
Frequently Asked Questions ❓
What kind of crab should I buy? 🦀
Lump or jumbo lump crab meat matches the photo. Drain it well and pick out any shell. Imitation crab will not bake the same way.
Do I need scallop shells? 🐚
No. A parchment-lined sheet pan works. The shells are only for serving.
How do I keep them from falling apart? 🤲
Chill the shaped bombs 10 minutes if you have time, and do not add extra liquid. One egg and a little binder is enough.
Can I pan-sear them instead? 🔥
Yes. Brown them in olive oil 3 minutes per side, then finish in the oven 8 minutes so the centers heat through.
🦀 Jumbo Crab Bombs with Lemon Butter
Ingredients 🛒
For the Crab Bombs
- 1 lb (450 g) lump crab meat, drained
- 1 large egg
- 2 tablespoons mayonnaise or plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- ⅓ cup almond flour or fine breadcrumbs
- 2 tablespoons chopped chives or parsley, plus more to finish
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Lemon Butter
- 3 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 1 tablespoon chopped chives
- Pinch of black pepper
Instructions 👩🍳
- Heat the oven to 425°F (220°C). Line a baking sheet with parchment, or set out oven-safe shells.
- In a bowl, whisk the egg, mayonnaise or yogurt, olive oil, lemon zest, lemon juice, garlic, paprika, salt, and pepper. Stir in the almond flour or breadcrumbs and chives.
- Fold in the crab gently so the lumps stay intact. Divide into 6 large mounds and set them on the sheet or in shells.
- Bake 16–18 minutes, until the tops are golden and the centers are hot.
- Meanwhile, melt the butter with the olive oil over low heat. Stir in the garlic for 20 seconds, then the lemon juice, chives, and pepper. Serve the crab bombs with the warm lemon butter and extra chives.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 320 |
| Protein | 24g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 22g |
| Sodium | 640mg |
Estimates based on lump crab, a light binder, olive oil, and a shared lemon-butter dip. Exact numbers vary with how much sauce you spoon over.
Notes & Tips 💡
- Pat the crab dry. Extra moisture makes the bombs slump.
- Olive oil in the mix and in the dip keeps this in Mediterranean territory instead of a butter-only plate.
- If the mixture feels loose, add one more tablespoon of almond flour and chill 10 minutes.
- A squeeze of lemon over the baked bombs brightens the crab before you dip.
- These are best eaten right away while the tops are crisp and the butter is warm.
These Jumbo Crab Bombs with Lemon Butter are golden, lemony, and done in 30 minutes. A simple seafood plate built on crab, olive oil, and chives. 🦀🍋
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
