Equipment Needed
- Large, gentle mixing bowl
- Shallow dishes (for egg and breadcrumb stations)
- Paper towel-lined plate or baking rack
- Heavy-bottomed pot or Dutch oven (for frying)
- Slotted spoon or spider strainer
- Instant-read thermometer (crucial for perfect frying)
- Small ice cream scoop or spoon (for portioning)
Step-by-Step Instructions
First, let’s talk crab. Dump that beautiful pound of jumbo lump into your large bowl. Look it over with your fingers—I’ve found tiny, translucent shells even in the best brands, and there’s nothing worse than biting down on one. In a separate small bowl, whisk together the mayonnaise, beaten egg, Dijon, parsley, Old Bay, Worcestershire, and that optional cayenne until it’s smooth. Now, the key moment: pour this wet mixture over the crab. Using a gentle folding motion—almost like you’re turning the pages of a precious book—mix until just combined. I’ve learned the hard way that over-mixing turns your prized lumps into mush. Cover and let it chill in the fridge for at least 30 minutes; this firming-up step is non-negotiable for easy shaping.
While the mixture chills, set up your breading station. Pour the panko into one shallow dish and mix in another teaspoon of Old Bay. In another dish, have your lightly beaten egg ready. The chill time is up? Time to shape the bombs! I use a small ice cream scoop for uniformity, but a heaping tablespoon works. Gently form the mixture into tight, golf-ball-sized rounds. The mixture will be delicate, but the chilling helps immensely. Roll each ball first in the beaten egg, letting the excess drip off, then thoroughly coat in the seasoned panko, pressing lightly so the crumbs adhere. Place them on a plate as you go.
Now, for the frying. Pour your oil into your heavy pot until it’s about 2 inches deep. This is where my thermometer became my best friend. Heat the oil over medium-high heat until it reaches a steady 350°F (175°C). I tried winging the temperature once, and the result was bombs that browned too fast on the outside while staying cool inside—a total heartbreak. Working in batches of 3-4 to avoid crowding, gently lower the crab bombs into the oil. They should immediately sizzle. Fry for about 2-3 minutes, turning occasionally, until they are a deep, uniform golden brown all over.
The smell at this point is pure magic. Use your slotted spoon to transfer each gorgeous, golden bomb to your paper towel-lined rack or plate. Let them drain and rest for a good 3-4 minutes. This rest period is critical—it allows the interior to finish setting up and prevents a scalding-hot burst of steam when you bite in. I learned this the impatient way, and my tongue regretted it. You’ll see them firm up perfectly as they sit, becoming ready for their grand debut.(See the next page below to continue…)