Crab Imperial Baltimore Style
Dive into the rich, coastal flavors of Maryland with this mouthwatering Crab Imperial Baltimore Style recipe! Featuring succulent lump crabmeat delicately combined with creamy mayonnaise, zesty Dijon mustard, tangy lemon juice, and a hint of Old Bay seasoning, this classic seafood dish is baked to golden perfection under a buttery Panko breadcrumb topping. Perfectly balanced with a touch of Worcestershire sauce and fresh parsley, this impressive yet easy-to-make entrée is ideal for dinner parties, holidays, or anytime you’re craving a taste of the Chesapeake Bay. Ready in just 35 minutes, this dish pairs beautifully with a crisp green salad or seasonal veggies for an elegant meal straight from Maryland’s culinary tradition.
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Recipe Information
Ingredients
- 1 pound lump crabmeat
- 0.5 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons butter
- 0.5 cup Panko breadcrumbs
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, gently combine the lump crabmeat, mayonnaise, egg (lightly beaten), Dijon mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, parsley (chopped), salt, and pepper. Be careful not to break up the crabmeat too much.
Lightly grease a baking dish or individual ramekins with a small amount of butter.
Spoon the crab mixture evenly into the dish or ramekins, smoothing the tops slightly.
In a small skillet, melt the butter over low heat. Once melted, stir in the Panko breadcrumbs and mix until evenly coated.
Sprinkle the buttered breadcrumbs over the top of the crab mixture, covering it evenly.
Dust the top with paprika for color and flavor.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and the mixture is heated through.
Remove from the oven and allow to cool slightly before serving.
Garnish with additional parsley if desired and serve warm with lemon wedges or as an entrée alongside a fresh salad.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 6768 mg | 294% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 383 mg | 29% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1614 mg | 34% | |
*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.
