Large crab imperial recipe

Crab Imperial

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.

Yield: 4 servings
Collections: Appetizer Brunch Shellfish

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Crab Imperial Recipe

Ingredients
  • 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
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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.

Yield: 4 servings
Helpful Hints

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

Recipe Equipment

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

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9 Comments

Karen C

Omg, this is awesome.
Living on the east coast I live for crabs and have made them alot of different ways, but this is awesome.
If you are studying the web for better, stop and try this one. It's awesome!
- Karen, Delaware

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Kevin M

Followed every step as Jim described and this came out perfect! Absolutely delicious. I live in Maryland and this dish is a staple at every seafood restaurant but this recipe trumps them all.

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Terri H

I followed the recipe exactly as posted and it was delicious (and so easy to make).

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stephanie

OH MY GOODNESS!!! THE BEST! I'M SAYING GO FOR IT!

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Will

Grew up on eastern shore has some flavor but still can't match some the restaurant quality and taste it definitely is missing something I added parmesan cheese for a little more flavor which helped.

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Mary N

Totally Awesome and very easy recipe. Followed recipe to a T and my husband just raved over it. Will be making again soon.

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Kathy H

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 ......

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Chris

I have lived in Ocean City Maryland most of my life. I have Eaten at most of the restaurants. This crab imperial is delicious. As good if not better then you would get out. Very easy to make. Thanks for sharing.

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Lisa and Steve

Excellent recipe. I followed it to a tee and wouldn't change a thing.

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