Classic Crab Imperial Recipe

Classic Crab Imperial is a rich and creamy baked crab dish featuring lump crab meat in a flavorful mayonnaise-based sauce. It’s elegant yet simple to prepare, making it a perfect appetizer or main course for seafood lovers.

Ingredients

• 1 pound lump crab meat
• 1/2 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon lemon juice
• 1/4 teaspoon paprika
• 1 tablespoon fresh parsley, finely chopped
• Salt and pepper to taste
• Optional topping: 1 tablespoon melted butter
• Optional topping: 1 tablespoon breadcrumbs or crushed Ritz crackers

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease individual ramekins or a shallow baking dish with butter or non-stick spray.
2. Step 2: In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, paprika, and chopped parsley until smooth and well combined.
3. Step 3: Gently fold the lump crab meat into the sauce mixture using a spatula, being careful to keep the lumps intact for texture.
4. Step 4: Spoon the crab mixture into prepared ramekins or your baking dish, avoiding packing it too tightly to keep it light and fluffy.
5. Step 5: If desired, brush the tops with melted butter and sprinkle with breadcrumbs or crushed Ritz crackers for a golden crust.
6. Step 6: Bake for 20–25 minutes, or until the tops are lightly golden and the internal temperature reaches at least 145°F.
7. Step 7: Remove from oven and let rest for 2 minutes. Garnish with additional parsley and serve warm.

Tips & Variations

• Use fresh lump crab meat for the best flavor and texture, but pasteurized crab meat works well too.
• For a spicy twist, add a pinch of cayenne pepper or hot sauce to the mixture.
• Substitute mayonnaise with Greek yogurt for a lighter version, though it will be less rich.
• Serve with crusty bread or crackers to soak up the creamy sauce.

Storage

Store leftover Crab Imperial in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F until warmed through to avoid drying out the crab.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat?

Imitation crab is not recommended for this recipe as it lacks the delicate texture and flavor of lump crab meat that makes Crab Imperial special.

Can I prepare Crab Imperial ahead of time?

Yes, you can assemble the mixture and place it in the baking dish, then cover and refrigerate for up to 24 hours before baking. Add the optional topping just before baking for best results.

Classic Crab Imperial Recipe

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★★★★★

4.7 from 133 reviews

Classic Crab Imperial is a luxurious and elegant seafood dish featuring lump crab meat blended with a creamy, tangy sauce and baked to perfection. This recipe highlights the delicate flavor and texture of fresh crab enhanced by a well-balanced mix of mayonnaise, Dijon mustard, Old Bay seasoning, and a touch of lemon, topped optionally with a buttery, crispy crust.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crab Imperial:

• 1 pound lump crab meat
• 1/2 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon lemon juice
• 1/4 teaspoon paprika
• 1 tablespoon fresh parsley, finely chopped
• Salt and pepper to taste

Optional Topping:

• 1 tablespoon melted butter
• 1 tablespoon breadcrumbs or crushed Ritz crackers

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease individual ramekins or a shallow baking dish with butter or non-stick spray to prevent sticking and ensure even cooking.
2. Mix the Imperial Sauce: In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, paprika, and chopped parsley until smooth and well combined. This forms the creamy, flavorful base for the crab.
3. Fold in the Crab Meat: Gently fold the lump crab meat into the sauce mixture with a spatula, being careful not to break up the lumps. Keeping the crab pieces intact preserves the distinctive texture and elegance of the dish.
4. Portion and Arrange: Spoon the crab mixture lightly into ramekins or your baking dish. Do not pack it tightly; the mixture should remain light and fluffy for optimal texture.
5. Optional Topping: For a rich and crispy crust, brush the tops with melted butter and sprinkle breadcrumbs or crushed Ritz crackers evenly over each portion.
6. Bake to Perfection: Bake in the preheated oven for 20–25 minutes, or until the tops turn lightly golden and the internal temperature reaches 145°F, ensuring the dish is safely cooked but still moist.
7. Serve Hot: Remove the crab imperial from the oven, let it rest for 2 minutes, then garnish with additional parsley and serve warm for the best flavor experience.

Notes

• Use fresh or pasteurized lump crab meat for the best texture and flavor.
• Do not overmix the crab to maintain the integrity of the lumps.
• Ramekins provide elegant individual servings, but a shallow baking dish is also fine for a shared dish.
• The optional butter and breadcrumb topping adds a nice golden crust but can be omitted for a lighter version.
• Ensure the internal temperature reaches 145°F to comply with seafood safety guidelines.

Keywords: Crab Imperial, Crab recipe, Seafood appetizer, Baked crab dish, Classic crab sauce, Old Bay seasoning, Elegant seafood