Prepare the mixture: In a large bowl, whisk together the Dijon mustard, Old Bay seasoning, lemon juice, mayonnaise, and beaten egg until smooth. Stir in the finely chopped parsley for a touch of color and freshness. This wet mixture forms the delicate binder that will hold the crab bombs together without overpowering the seafood’s natural flavor.
Add the crab meat: Gently fold in the lump crab meat and crushed crackers, taking care not to break up the crab chunks. The goal is to keep the mixture light and full of texture. Use a soft folding motion rather than vigorous stirring to preserve the large lumps of crab.
Shape the crab bombs: Form the mixture into round, compact mounds about the size of a small fist or large meatball. They should hold their shape easily but still feel moist. If the mixture feels too loose, add a small spoonful of crushed crackers until it firms slightly.
Chill before cooking: Place the formed crab bombs on a parchment-lined plate or tray, cover lightly, and refrigerate for at least 20–30 minutes. Chilling helps them firm up, making them easier to handle and ensuring they hold their shape during cooking.
