1-Gather all ingredients and prepare your workspace; if going vegan or gluten-free, ensure substitutions like jackfruit or gluten-free crumbs are ready for a seamless start.

2-In a mixing bowl, combine the crab meat, mayonnaise (or its substitute), Dijon mustard, chopped parsley, and Old Bay seasoning; mix carefully to keep the texture light and airy.

3-Add panko breadcrumbs gradually, folding them in until the mixture holds together just right, avoiding any overly dry or wet consistency for the best shape.

4-Shape the mixture into uniform balls, about 2 inches in diameter; adjust based on your preferences, like making them smaller for appetizers inspired by the Mariner’s Platter.

5-Place formed crab bombs onto a baking tray lined with parchment paper; this step echoes the restaurant’s high-heat baking technique to achieve that golden brown finish.

6-Preheat your oven to 375°F (190°C); if you prefer a fried version, heat oil to 350°F (175°C) in a deep skillet, though baking prevents bursting for safer results.

7-Bake crab bombs for 15-20 minutes until golden brown, or fry for 3-4 minutes per side; remember, the restaurant avoids frying to keep things intact and flavorful.

8-Allow crab bombs to cool slightly before serving; garnish with fresh herbs or a squeeze of lemon for an extra zing, and pair with a refreshing drink like our frozen margarita recipe to complete the meal.

9-Serve immediately with dipping sauces tailored to your diet, such as aioli or vegan ranch, making it easy to enjoy with options for to-go orders or home delivery style.