Equipment Needed
- Medium and small mixing bowls
- Whisk
- Rubber spatula or flexible spoon for gentle folding
- Shallow dishes (for flour, egg wash, and panko)
- Large, heavy-bottomed skillet (cast iron is perfect)
- Spider strainer or slotted spoon
- Wire cooling rack set over a baking sheet
- Paper towels
- Small scoop or tablespoon for portioning
Step-by-Step Instructions
First, in your medium bowl, you’ll combine the mayonnaise, beaten egg, Dijon, Worcestershire, Old Bay, celery, chives, a pinch of salt, and a crack of black pepper. Whisk this until it’s smooth and homogenous. This creamy base is what binds our bombs together and packs them with flavor. Now, here’s the critical moment: gently fold in the crab meat and 1/4 cup of the panko breadcrumbs. I use a silicone spatula and a light touch, almost lifting the mixture from the bottom. Overmixing will break down those precious lumps into a paste, and we absolutely do not want that. You just want everything coated.
Next, set up your breading station. In one shallow dish, place your flour. In another, lightly beat the remaining egg with a tablespoon of water. In a third, place the remaining 3/4 cup of panko. I like to season the panko with another pinch of Old Bay. Now, with lightly oiled hands, scoop about two tablespoons of the crab mixture and gently form it into a small, tight ball—about the size of a golf ball. Don’t compact it too much! Just enough so it holds. Roll it first in the flour, then dip it in the egg wash, letting the excess drip off, and finally roll it in the panko, pressing lightly to adhere. Place each finished bomb on a plate or parchment-lined tray.
Heat about 1/2 inch of oil in your heavy skillet over medium heat. This is where patience pays off. I learned the hard way that if the oil isn’t hot enough, the bombs will soak it up and become greasy. To test, drop a tiny breadcrumb in; it should sizzle immediately. Carefully place your bombs in the oil, leaving space between them—I do about 4-5 at a time to avoid crowding and dropping the oil temperature. Fry for 2-3 minutes per side, turning gently with the slotted spoon, until they are a deep, uniform golden brown all over.
As they finish, resist the urge to place them on paper towels directly on a plate! This was a game-changer for me. Instead, transfer them to the wire rack set over the baking sheet. This allows air to circulate all around, keeping the bottom just as crispy as the top. Give them a very light sprinkle of Old Bay right when they come out of the oil. Let them rest for about 3-5 minutes before serving—they are molten-lava hot inside, and this rest allows them to set perfectly.
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