Crab Imperial
Indulge in the timeless elegance of Crab Imperial, a luxurious seafood dish bursting with flavor and sophistication. This recipe features tender lumps of sweet crab meat gently folded into a rich, creamy blend of mayonnaise, heavy cream, and a hint of Dijon mustard, all perfectly seasoned with Old Bay and a touch of lemon for brightness. Baked to golden perfection with optional buttery breadcrumbs for added crunch, this dish delivers a melt-in-your-mouth experience that's sure to impress. Perfect for entertaining or a special dinner, Crab Imperial pairs beautifully with crackers, crusty bread, or a fresh side salad. Ready in just 35 minutes, this classic Maryland-inspired recipe is simplicity and decadence combined, showcasing the natural sweetness of crab in every bite.
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Recipe Information
Ingredients
- 1 pound lump crab meat
- 0.5 cup mayonnaise
- 2 tablespoons heavy cream
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon old bay seasoning
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons breadcrumbs (optional)
- 1 tablespoon butter (melted)
- 2 tablespoons parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease individual ramekins or a small casserole dish and set aside.
Carefully pick through the crab meat to remove any shell pieces, being careful not to break up the lumps of crab. Set the crab meat aside.
In a large mixing bowl, whisk together the mayonnaise, heavy cream, egg, lemon juice, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper until smooth.
Gently fold the crab meat into the mixture, being careful not to break up the lumps. Ensure the crab is evenly coated with the creamy mixture.
Divide the crab mixture evenly among the prepared ramekins or spread it into a single layer in a casserole dish.
Optional: If you'd like a crisp topping, mix the optional breadcrumbs with the melted butter and sprinkle the mixture over the crab.
Sprinkle the paprika evenly over the top for color.
Bake in the preheated oven for 18–20 minutes, or until the Crab Imperial is golden and bubbly. Avoid overbaking, as the crab can become dry.
Remove the dish from the oven and let it rest for 2–3 minutes. Garnish with fresh parsley before serving.
Serve warm with crackers, crusty bread, or a side salad for a complete meal.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
