Crab Imperial is a timeless dish made with fresh lump crabmeat. You'll love how easy it is to make this classic dish almost as much as you'll love eating it! This dish can be made with your favorite type of crabmeat and can be used as a stuffing mix for lobster, shrimp, mushrooms and fish.
How to Make Crab Imperial-
This classic presentation of a timeless favorite is so easy to make it almost makes itself. And once you’ve tasted the decadent flavor of my crab imperial, it will become one of your all-time favorite recipes.
What is Crab Imperial?
Crab Imperial is a dish made up of crabmeat mixed with an imperial sauce then baked to a golden perfection.
What is an Imperial Sauce?
An Imperial Sauce is a mixture of mayonnaise, egg yolks and seasonings, usually including Old Bay. It’s really easy to make and can be used with every type of crabmeat including imitation crabmeat.
What Type of Crabmeat Can I Use?
The source of the crabmeat can be from any part of the world that has crabs and includes varieties such as Blue Swimming, Dungeness, Snow, King and of course my favorite Blue Claw.
- Jumbo Lump
- Lump
- Backfin
- Claw
- Imitation Crabmeat
I did score a pound of Maryland Jumbo Lump Crabmeat while shopping, and after a very much needed two-hour nap, I got up to make dinner. I admit I did have some grand plans for the crabmeat, but feeling the way I did, I decided a simpler route was in order.
I admit I did have some grand plans for the crabmeat, but feeling the way I did, I decided a simpler route was in order. Usually, I make a batch of crab cakes, but for some reason, my mind went to days gone by and an old favorite, Crab Imperial.
What Else Can I use Crab Imperial For?
You don’t see Crab Imperial on the menu very often anymore, and it’s a shame. Besides being a classic dish, it’s a delicious way to serve up that lovely jumbo lump crabmeat. So I thought what better way to showcase this delicious crabmeat than with this timeless classic, especially since Crab Imperial is so easy to make. It also works well as stuffing for Lobster, Shrimp or Mushrooms.
This was Lisa’s first time having Cab Imperial, which made the event even more memorable. We had a tomato salad with hothouse Jersey tomatoes and a loaf of artisan bread that I had picked up at a local market. I used the bread for an oh so aromatic and tasty garlic bread. A very simple dinner, but definitely the taste of summer.
Cooking Tip:
Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees. This will ensure that the eggs in this recipe are fully cooked and safe to eat.
If you’re looking for an easy meal for a special occasion, or if you just want to treat yourself, do try this classic dish, you’ll be very happy you did!
If you’ve tried my crab imperial recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
Crab Imperial is a timeless dish made with fresh lump crabmeat. You'll love how easy it is to make this classic dish almost as much as you'll love eating it! This dish can be made with your favorite type of crabmeat and can be used as a stuffing mix for lobster, shrimp, mushrooms and fish.
- 1 lb jumbo lump crabmeat or lump
- 1/2 cup Hellman’s Mayonnaise
- 1 tsp sugar
- 1 tsp old bay
- 1 tsp finely chopped Italian parsley
- 1 large egg lightly beaten
- squeeze of lemon juice
- Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
- Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
place portions in the baking dish of your choice, using ramekins or small casserole dishes*
Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
- Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.
Depending upon what you serve as a side dish you can get 3 portions out of this. You really don't want to make it any smaller than 1/3 of a pound per person though. If you want to stretch this, think about making stuffed shrimp with the filling, that could easily serve 4 people.
Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees. This will ensure that the eggs in this recipe are fully cooked and safe to eat
Melissa Burch says
I had a coupon for imitation crab meat (I love imitation as well as the real thing) – I happened to have Old Bay in the house, as I put it on my deviled eggs instead of just Paprika. I did not have parsley, as I do not really like the taste of it. I made this in a casserole dish at about 25 minutes. Delicious!!! Thank you for publishing this recipe!
Chef Dennis Littley says
I’m happy to hear you enjoyed my recipe and I’m sure it was great with imitation crabmeat. Thank you for the great review!
Thankful As Hell says
I hope you don’t mind the name. I’m so thankful for this recipe. The first couple times I made it, I used crab. I’ve been making this recipe for some time now but I used salmon instead of crab and it worked wonderfully. I think I will be replacing the salmon with vegetables now as my body and eating habits have and are changing. Thank you so much, Chef Dennis, for sharing this awesome recipe with all of us!!! Please don’t ever take it down!!!
Chef Dennis Littley says
You are very welcome and I’m thrilled to hear you tried the recipe with salmon, that is excellent! And don’t worry its definitely staying up, its one of my favorite dishes!
Wanda says
You say to add old Bay to the other ingredients but it’s not in the actual recipe, how much should I use??
Chef Dennis Littley says
it is in the recipe, it calls for 1 tsp.
KMcD says
Yummy. I had the ingredients and did an internet search for what I could make. I needed to make it smaller for the baking dish so measurements weren’t ‘as much’. Also, unfortunately, I only had jarred parsley instead of fresh. It tastes smooth and all the ingredients compliment each other. I will definitely use this again. I filled a small bowl and added a little cheese while it was still hot (I like cheese) and that was good too…but I will stick to your recipe when others will eat it!
Chef Dennis Littley says
Thank you for letting me know you enjoyed my recipe for crab imperial. I like cheese too and it sounds like a nice addition!
Patsy says
Chef,
I am really excited to make this and need to purchase the casserole dishes. What size would be appropriate for the recipe? I am looking at a set that are 11oz each? Too big?
Chef Dennis Littley says
I think the 11oz will be too big. I would look for 8 ounce dishes.
Lisa H says
I always struggle with last season’s Dungeness Crab I have stashed in the freezer! No matter how we try to seal and preserve it, the crab meat always seems to taste dry & freezer burned. NEVER AGAIN. I found my “go-to” recipe. I didn’t have Old Bay seasoning (don’t really like it anyhow) so I added a pinch of Italian seasoning, a pinch of dried parsley (because I didn’t have fresh), and added some ground garlic salt. To make it a meal I added some chopped red onion, button mushrooms and an extra egg. It turned out delicious and the leftovers will be perfect for breakfast! Thank you for sharing!!!!
Chef Dennis Littley says
hi Lisa-
I’m happy that my recipe can help you enjoy your Dungeness crabs! As for the old bay, I’m also happy to hear you’ve made this recipe your own by changing up the seasonings. Making a recipe your own is a great way to ensure you and your family will enjoy it.
Thanks for the great review and comment!
Lois M Wilson says
This is delicious. Had no lemon, substituted lime juice and added a little grated cheddar cheese. Couldn’t have been better. Had a pound and a quarter of crab meat and used the quarter pound to make one ramekin for myself last night. Made the whole recipe tonight and ate one. Have the other four in the fridge cooling and will freeze and will vacuum seal tomorrow to share with my best friends. I live on the Oregon coast and fresh crab is at it’s very best right now. I will be making this recipe again. Have no doubt the frozen ones will be as good as fresh baked.
92 year old Lois
Chef Dennis Littley says
Thanks for the letting me know you enjoyed my recipe Lois. I’ve never been to Oregon but its on my bucket list!
Sarah says
Hi,
I just want to thank you sooo much for this recipe. I lived in MD for 4 years and had Crab Imperial the first year there. I love it so much more than crab cakes. Your recipe is awesome and better even than the one I first had. It is now a yearly tradition. I make it for Christmas Eve dinner with French bread and a salad. It is delicious, quick, and easy. Thank you!!!
Chef Dennis Littley says
hi Sarah
thank you so much for letting me know you’ve been enjoying my recipe. I’m glad I could make your Christmas Eve dinners a tradition!
Cheers
Dennis
Jennifer says
Hi there – I live in the eastern shore area…so we go crabbing and make lots of crab dip in the summer! I’m going to make this with a steak tonight for my husband’s birthday, but just wanted to let you know that the calorie count is way off. I calculated the exact recipe and came up with 1,125 total calories, so 375 calories per serving. That’s quite different from the 614 stated!
Just thought it might turn off some people if they think it’s so crazy high!
Looking forward to dinner tonight!
Chef Dennis Littley says
hi Jennifer
thanks for the heads up, sometimes the program used for the nutritional information can be off. I ran it through the process again and came up with 407 calories.
Hope you had a delicious dinner!