Crab Imperial Recipe

Introduction

Crab Imperial is a classic, creamy crab casserole that’s rich with flavor and perfect for a special meal or elegant appetizer. This dish combines tender lump crab meat with a flavorful mayonnaise-based sauce, baked to a golden finish. It’s easy to prepare and always impresses guests.

Ingredients

• 1 pound lump crab meat (picked over for shells)
• 1/2 cup mayonnaise
• 1 large egg, lightly beaten
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon paprika (plus extra for garnish)
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 cup finely diced red bell pepper
• 1 tablespoon finely chopped fresh parsley (plus extra for garnish)
• Optional Topping: 1/4 cup plain breadcrumbs
• 1 tablespoon unsalted butter, melted

Instructions

1. Step 1: Lightly grease a baking dish or individual ramekins to prevent sticking and make cleanup easier.
2. Step 2: In a bowl, gently fold the lump crab meat into the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, paprika, salt, and black pepper mixture. Be careful not to break up the crab too much to keep it in large, succulent pieces.
3. Step 3: Add the finely diced red bell pepper and chopped parsley, stirring lightly to combine for added texture and fresh flavor.
4. Step 4: If using, mix the plain breadcrumbs with melted butter and sprinkle evenly over the top of the crab mixture for a golden, crispy finish.
5. Step 5: Bake in a preheated oven at 350°F (175°C) until the mixture is heated through and the topping is golden brown, approximately 25-30 minutes.
6. Step 6: Remove from the oven and sprinkle with additional paprika and fresh parsley before serving for an attractive presentation.
7. Step 7: Serve warm with crackers, crusty bread, or alongside a fresh salad for a delightful meal or appetizer.

Tips & Variations

• Use lump crab meat for the best texture and flavor; avoid canned crab meat if possible.
• For a lighter version, substitute half the mayonnaise with Greek yogurt.
• Add a dash of hot sauce or cayenne pepper if you prefer a bit of heat.
• Top with shredded sharp cheddar or Parmesan cheese instead of breadcrumbs for a cheesy crust.

Storage

Store leftover Crab Imperial in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain texture and flavor. Avoid microwaving as it may make the crab rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Crab Imperial ahead of time?

Yes, you can prepare the crab mixture and assemble it in the baking dish a day in advance. Keep it covered in the refrigerator and bake just before serving.

What can I serve with Crab Imperial?

It pairs well with a simple green salad, steamed vegetables, crusty bread, or crackers for a light, balanced meal.

Crab Imperial Recipe

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★★★★★

4.9 from 131 reviews

Crab Imperial is a classic, elegant seafood dish featuring tender lump crab meat blended with a creamy, flavorful mixture of mayonnaise, mustard, Worcestershire sauce, and seasonings. Topped with optional buttery breadcrumbs and baked to golden perfection, this dish is perfect served warm as an appetizer or a light main course.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crab Mixture

• 1 pound lump crab meat (picked over for shells)
• 1/2 cup mayonnaise
• 1 large egg, lightly beaten
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon paprika (plus extra for garnish)
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 cup finely diced red bell pepper
• 1 tablespoon finely chopped fresh parsley (plus extra for garnish)

Optional Topping

• 1/4 cup plain breadcrumbs
• 1 tablespoon unsalted butter, melted

Instructions

1. Prepare Baking Dish: Lightly grease a baking dish or individual ramekins to prevent sticking and ensure easy cleanup.
2. Combine Crab and Mixture: Gently fold the lump crab meat into the mayonnaise mixture (egg, mustard, Worcestershire sauce, lemon juice, Old Bay, paprika, salt, and pepper), being careful to keep the crab in large pieces for texture.
3. Add Vegetables and Herbs: Stir in finely diced red bell pepper and chopped fresh parsley lightly to incorporate fresh flavor and texture.
4. Add Optional Topping: If desired, mix the plain breadcrumbs with melted unsalted butter and sprinkle evenly over the top of the crab mixture for a crispy finish.
5. Bake the Dish: Bake the mixture in the preheated oven until the crab is heated through and the breadcrumb topping is golden brown, ensuring thorough cooking without drying out.
6. Garnish and Serve: Sprinkle additional paprika and fresh parsley on top before serving to enhance visual appeal and freshness.
7. Serving Suggestions: Serve warm accompanied by crackers, crusty bread, or a fresh salad to complement the creamy and savory crab filling.

Notes

• Be gentle when folding in the crab meat to maintain its flaky texture.
• Adjust seasoning, especially salt and Old Bay, to your taste preference.
• For a lower fat version, substitute mayonnaise with Greek yogurt, but it may slightly alter the texture.
• Using fresh lump crab meat significantly enhances the flavor and quality of the dish.
• This dish can be prepared ahead of time and refrigerated before baking to save time.
• If avoiding breadcrumbs, omit the topping and bake as is for a softer finish.

Keywords: Crab Imperial, crab appetizer, baked crab, seafood recipe, lump crab meat, creamy crab dish, classic seafood appetizer