Presented by Moro Dz

Ingredients:

450 g (1 lb) jumbo lump crab meat (fresh, picked over for shells)

1 egg, lightly beaten

60 g (1/4 cup) mayonnaise

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning

1 tbsp fresh parsley, finely chopped (optional)

1/2 cup breadcrumbs (panko or regular)

1 tbsp lemon juice

Salt and pepper to taste

Butter or oil spray (for baking or air frying)

Instructions:

Preheat oven to 200°C (400°F) or preheat your air fryer to 190°C (375°F).

In a large bowl, gently combine the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, parsley (if using), and a pinch of salt and pepper.

Add breadcrumbs a little at a time just until the mixture holds together — don’t overmix to keep the crab lumps intact.

Form the mixture into round balls (golf ball-sized). You should get about 8–10 bombs.

Place on a parchment-lined baking tray or in the air fryer basket.

Lightly spray or brush the tops with butter or oil.

Bake: 15–18 minutes or until golden and heated through.

Air Fry: 10–12 minutes until golden and crisp outside.

Serve hot with lemon wedges, tartar sauce, or spicy mayo.