Crab Imperial Recipe

This Crab Imperial Recipe brings Chesapeake Bay elegance straight to your kitchen. Made with tender lump crab meat folded into a creamy, seasoned sauce, then baked until golden, it’s rich, comforting, and deeply flavorful. Perfect for dinner parties, special occasions, or when you crave a little coastal luxury at home.

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Prep Time 15

Cook Time 25

Resting Time 5

Total Time 45

Servings: 4

Course: Seafood dish

Cuisine: American, Southern

Calories: 310

Ingredients Equipment Method Notes

Ingredients

1 lb lump crab meat fresh or pasteurized, shell-free
1 cup mayonnaise preferably Duke’s or Hellmann’s
1 large egg lightly beaten
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon Old Bay seasoning
1 teaspoon paprika
1 garlic clove minced
2 tablespoons finely chopped parsley
¼ cup finely diced red bell pepper
¼ cup finely diced celery optional for crunch
Salt and black pepper to taste
2 –3 tablespoons panko breadcrumbs for topping
1 tablespoon melted butter for brushing
Lemon wedges for serving

Equipment

1 large mixing bowl for blending ingredients
1 spatula for folding the crab meat gently
4 ramekins or 1 baking dish for baking the mixture
1 whisk for blending the sauce
1 oven preheated to 190°C (375°F)

Method

Preheat oven to 190°C (375°F). Lightly butter four ramekins or a small baking dish.
In a mixing bowl, whisk together mayonnaise, egg, Dijon, Worcestershire sauce, lemon juice, Old Bay, paprika, garlic, parsley, and a pinch of salt and pepper.
Add the diced bell pepper and celery if using, then gently fold in the crab meat using a spatula. Be careful not to break up the lumps.
Spoon the mixture evenly into ramekins. Sprinkle panko breadcrumbs on top and drizzle with melted butter.
Bake for 18-22 minutes, or until golden brown and bubbling.
Optional: Broil for 1 minute to deepen the color and crispness of the top.
Remove from the oven and let rest for 5 minutes. Garnish with parsley and lemon zest.

Notes

Use fresh crab meat for the best flavor and texture. Avoid overmixing to keep the meat tender and flaky.
If you like spice, add a pinch of cayenne or a few drops of hot sauce before baking.
For a lighter touch, replace part of the mayo with Greek yogurt.
Pairs beautifully with the Pineapple Bread Recipe or a glass of Coconut Mojito Recipe.
Store leftovers covered in the fridge for up to 2 days and reheat gently in the oven.