Crab Imperial Recipe

Average Rating:

Categories: Appetizer, Brunch, Shellfish

Submitted By: Jim from North Aurora.

Crab Imperial Notes

Growing up on the East Coast, we'd go crabbing several times a Summer. Of course, we'd have feasts of boiled blue crabs, but some were always spared for Crab Imperial. Less trouble than a crab cake (no frying or worrying about binders) and very elegant. On a recent trip back home to Mom's, she lovingly parted with her set of scallop-shaped ramekins, which make the presentation of this dish even more special.

  • 1 pound jumbo lump crab meat
  • 1/4 cup red bell pepper, minced
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon fresh lemon juice
  • 1 egg
  • 1 teaspoon Chesapeake Bay Seasoning
  • 1/2 teaspoon mustard powder
  • 1 teaspoon Worcestershire sauce
  • 3 ounces whole mayonnaise
  • 1 teaspoon melted butter
  • Imperial Sauce:
  • 3 ounces whole mayonnaise
  • 1 ounce half&half
  • 1/2 teaspoon Chesapeake Bay seasoning
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • Topping:
  • 1/4 cup breadcrumbs
  • 1 tablespoon melted butter
  • A couple of good shakes of paprika
Serves / Yields

4 servings

Preparation Instructions

Preheat oven to 400 degrees.

Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whisk until smooth. Add crab meat and fold gently until combined, taking care not to break up lump crab meat. Divide mixture equally among 4 ramekins (or natural crab shell). Place on a baking sheet and bake for 12-15 minutes.

In a small bowl, combine all ingredients for Imperial Sauce and whisk until smooth.

In another small bowl, add remaining melted butter to bread crumbs and stir until combined.

Top each ramekin (or natural crab shell) of crab imperial with imperial sauce, then the bread crumbs and a good sprinkle of paprika. Place in broiler until golden brown.

Helpful Hints

Great by itself but also delicious with butter flavored crackers and a fresh green salad.

Special Equipment

4 ramekins for baking (or empty natural crab shells), lightly coated with cooking spray

Quick Shopping List

Chesapeake Bay Seasoning
In a glass jar
1/2 cup shaker jar, net wt. 2.5 oz.
Yellow Mustard Powder, Regular
Very Fine Powder, in a glass jar
In a 1/2 cup shaker jar, net wt. 1.5 oz.
Hungarian Sweet Paprika
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.5 oz.

Submit Comment

Kathy H. Said:

This is as good as a top restaurant.I have paid a very high price for this crab inperil when I dine out and this taste the same or even a little better. GO FOR IT ......

Make it Again? Kathy H. would make this recipe again.