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.
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
What is Crab Imperial?
Crab Imperial is a dish made up of crabmeat mixed with an imperial sauce then baked to golden perfection.
What is an Imperial Sauce?
An Imperial Sauce is a mixture of mayonnaise, whole eggs or 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.
**Hellman’s Mayonnaise is best for this recipe, it holds up well to heat.
What ingredients do I need to make Crab Imperial?
Let’s start by gathering the ingredients we need to make Crab Imperial. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting up your ingredients ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.
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
How do I make Old Bay Seasoning?
If you can’t find Old Bay at your markets it’s easy enough to make at home.
- 1 tablespoon celery salt
- 2 teaspoons ground bay leaves
- 2 teaspoons smoked paprika
- 1 ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon allspice
- 1 teaspoon dry mustard
- 1 pinch nutmeg
- 1 pinch cinnamon
- 1 pinch ginger
If you’d rather not make the seasoning, you can always use the recipe as a guideline and use seasonings that you enjoy eating with seafood.
The first step is making the Imperial sauce for the dish. Place all the ingredients in a small bowl and mix well.
The next step is mixing the imperial sauce into the crabmeat…. gently! You don’t want to break up the crabmeat, so mix carefully.
**Don’t add all the sauce at one time. Reserve about ¼ of the sauce to add in if needed. The larger the pieces of crabmeat, the less sauce you will need. Smaller pieces will take more sauce. If you oversauce the mixture you can always add a tablespoon of bread crumbs if you can’t drain out the excess sauce. Let the mixture sit for 20-30 minutes and it will absorb some of the sauce, so the mixture isn’t as loose.
Then place the crab imperial mixture into a baking dish and place it on the center rack of your oven for 20-25 minutes at 350 degrees F.
What Else Can I use Crab Imperial For?
Crab imperial is perfect for stuffing 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 a 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.
Using a digital insta-read thermometer will help you cook the perfect Crab Imperial and be a great help in your kitchen.
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!
More Crab Recipes You’ll Love!
- My Famous Crabcakes
- Flounder stuffed with Crab Imperial
- Lobster Stuffed with Crab Imperial
- Shrimp and Mushrooms Stuffed with Crab Imperial
- Salmon Stuffed with Crabmeat and Cream Cheese
Maryland Jumbo Lump Crab Imperial
Ingredients
- 1 lb jumbo lump crabmeat or lump
- ½ cup Hellman’s Mayonnaise
- 1 tsp sugar
- 1 tsp old bay
- 1 tsp Italian parsley finely chopped
- 1 large egg lightly beaten lightly beaten (for a richer version use two egg yolks)
- squeeze of lemon juice
Instructions
- 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.
Notes
Nutrition
Dianne Raskopf
This Crab Imperial recipe sounds delicious. Can this recipe be doubled or quadruped for a larger crowd?
Thank you.
Chef Dennis Littley
you certainly can double or quadruple. The only advice I have is to be gentle mixing the larger amounts, so the crabmeat doesn’t break up.
Dianne Raskopf
If this recipe is doubled or quadrupled, would that change the cooking time?
Thank you
Colleen
Can I assemble this in a baking dish, freeze, and bake it later?
Chef Dennis Littley
you can do that, but crabmeat does not freeze well and it won’t be as good as could’ve been
Jenn
Chef, as a lifelong Marylander and old school foodie/home cook I love this recipe. I too love G&M’s crab cakes as well as Nick’s crab cakes in Baltimore as they seem to have more of an “imperial” style crab cake. I do add a little finely diced red pepper instead of the sugar (just a personal taste) and because I love my imperial extra creamy and “eggy” I make a separate imperial sauce mix (minus the old bay mixed in) with an additional egg and a bit more lemon to spread on top. Then sprinkle with a bit of old bay before popping in the oven. Yummm! Of course making an imperial actually more rich then a usual recipe I serve with a simple salad and homemade lemon shallot vinaigrette.
Justine
How is this served? What do you serve with it? Never had this before.
Chef Dennis Littley
It’s served individually in the ramekins it’s baked in. You can serve it with your choice of side dishes, rice or potatoes and any green vegetable.
Megan
I’m a lifelong Marylander and found this recipe to be quite good! I used a smidgen less mayo than it called for and twice as much Old Bay. I also sprinkled Old Bay on the top before baking. My family and I thought it was amazing. That’s high praise from native Marylanders.
Kate
Hi there! I’ve made this before and it was fantastic! I’m making it for just me this time, and wondered how long it will keep in the refrigerator. Should I save half to cook tomorrow or would it be better to reheat? Thanks!
Chef Dennis Littley
It will hold up uncooked for a day. Just keep it cold and covered. It’s much better freshly cooked than reheated
Atom Gardiner
I’m confused; in your introduction, you stated that the ingredients included “egg yolks”, yet in your recipe, you use a whole egg.
It would make more sense to me to use two egg yolks, rather than one whole egg, as I recall crab imperial being a very rich dish, and the extra fat in egg yolks would definitely add to its richness. (I grew-up in Maryland, and whenever I would have a whole lobster at a fine seafood restaurant, the thorax was stuffed with crab imperial).
Please explain your thoughts on this.
Thank you!
Best,
Atom
Chef Dennis Littley
Thanks for catching that Atom. This is one of my older posts and I missed the reference to just the yolk in the text. I updated the text and added your suggestion of using two yolks.
When I made this in the early days I only used a yolk, but then started using the whole egg, which is why it was stated differently. Either way works a whole egg or two yolks.
thanks!
Denese
It the nutritional information per serving or for the entire dish? I have made it several times now and it is easy and tastes fantastic! Thanks for sharing
Chef Dennis Littley
it should be per serving, it is just an estimate
chuuck
am I wrong or is this basically a crab cake recipe without the breadcrumbs and forming?
Chef Dennis Littley
It’s pretty close.
Steph T.
My husband is a native Marylander and we lived there as a family for 12 years before moving to Texas. He always misses his blue crabs and crab cakes, as does the rest of our clan! Our favorite crab cake was from G&M in Lithincum, MD. This is the CLOSEST (almost to a “T”) recipe to that we have ever found! I prepared this for our 33rd wedding anniversary dinner last night and it was a complete success! Have shared this recipe with the rest of the family, too. Thank you!!
Chef Dennis Littley
you are very welcome and I’m happy to hear you enjoyed my recipe and served the crabcakes at such a special occasion! Happy Anniversary!!
Danny
I’m from Baltimore myself and I know the G&M restaurant you are talking about. Great place and this recipe I agree. Brings me back home and much memories.. great recipe!!
Maxey
If one is starting with live crabs (doesn’t get any fresher than that) how do you cook the crab? Steam, boil, bake?
Chef Dennis Littley
I would steam the crabs with water/beer and some old bay.
Jacqueline N.
Chef Dennis, I never really comment on any web sites, however, I happened upon your Jumbo Lump Crabmeat Imperial recipe, and it sounds so delicious that I can almost taste it!! But the problem is that I try to avoid using eggs, so I use substitutes such as ground flax, applesauce, tofu, etc. I would like your opinion on the best egg substitute option for your recipe, if there is, in your opinion, any good option that would not drastically alter the flavor of this very, very,, appealing dish!!
Chef Dennis Littley
using an egg substitute would not work well with this recipe. You could make a light bechamel sauce to use instead of the imperial sauce but it won’t really be the same.
Lisa Mullaney Cole
Thank you so much for your recipe I wish I could send you the post I put it over top of wild sockeye salmon And shared it with the Jacques Pepin fan group on Facebook your recipe is great thank you
Chef Dennis Littley
you’re very welcome and I love Jacques Pepin hes always been one of my favorite chefs
Sandy Lewis
This is my 3rd time making your crab imperial . It is the best I’ve had since my moms many years ago . Excellent
Leanne Cannon
It’s our 30th anniversary and I just don’t want to go out…Craving crab imperial and thought I’d make it for dinner…This recipe sounds fabulous!
Leanne
It came out great!!
Nadine
I made this tonight. Super easy and yummy Served with spaghetti squash and a ratatouille. A great low carb dinner.
Chef Dennis Littley
Thank you for the comment and great review! I’m happy to hear you enjoyed the crab Imperial
Theresa
Chef Dennis this was so easy and so delicious. I stuffed shrimp with it and it was fabulous. Thank You for a this amazing recipe
Erin
God bless you ! I moved to Florida from Maryland years ago and although I love the state finding crab imperial has been difficult to say the least. I used to go to a restaurant in Glen Burnie MD and only ever order stuffed shrimp with crab imperial, which is what I intend to make with this recipe. Thankyou
Josette McCoy
Are you talking about Sunset Restaurant? I was literally just talking to my husband about it like 5 minutes ago.
Chris
Yes the Sunset is the best! Moved to Texas 3 yrs ago and I miss crabs!!!
Robin Martinez
Chef Dennis, you did not steer us wrong – rich, delicate, fancy, and so easy! Dinner for three by adding baked potatoes and sauteed vegetables.
Missy
Hi Dennis I’m preparing to make this can you tell me if you use an egg yolk or the whole egg
Chef Dennis Littley
use the whole egg
Yvonne Garcia
OMG this recipe is simple and quite delicious! Don’t omit the lemon juice because it really cuts through the richness perfectly. Husband said it’s like having a mouthful of ocean goodness. This recipe is definitely a keeper!! THANK YOU
Chef Dennis Littley
Thank you for the great review and I’m very happy to hear you enjoyed my crab imperial! I hope you find more recipes on my blog to try.
Wendy Friedman
I made your crab imperial fir News Yesrs eve dinner 😱 it was just my husband and daughter and her husband. It was outstanding 👏🏻 I have enjoyed so many of your great recipes.please keep. Them coming ,wishing you a safe and very healthy 2021 🍾
Wendy Friedman
Jeanne Dannenfelser
This recipe seems very good. Being a Marylander I was surprised to see sugar in crab recipes. 60 years of making crab never used sugar. J
Chef Dennis Littley
feel free to leave it out. I only use it to balance the imperial sauce and help boost the natural flavors. Sugar like salt is a flavor inhancer.
Odessa
Did you use the sugar? What did you think?
Kat
Thank you for this fabulous recipe. Grew up in Maryland and have never been able to match my memories of crab imperial from home. This finally did it!
Chef Dennis Littley
I’m very happy to hear you recreated a delicious memory! I hope you find more recipes to try on my blog
Rita B Caine Edmonds
How many flounder fillets do i need to serve 5 people Crab imperial stuffed flounders.
Chef Dennis Littley
it depends on the size of the fillets, Rita. You need two side and one piece for the bottom. It should be about 5-6 ounces per stuffed flounder you may have to cut them down to make the right sizes.
Chef Dennis Littley
You can also find my blog post on stuffed flounder here- https://www.askchefdennis.com/stuffed-flounder-and-ask-chef-dennis/
Faye Baine
Hello there, this sounds yummy. Since we’re having a small Christmas eve this year 2020 (blah) I thought i’d try this recipe. I was wondering could this be made a head of time, then cooked when ready? I was thinking of using it as part of appetizer table. It will only be 5 of us this year. Oh did you ever top with panko bread crumbs?Or no?
Ok thank you
Faye
Chef Dennis Littley
you can definitely make it earlier in the day and then bake it when you’re ready to serve. Panko would work nicely as a topping.
Annette
One of my favorites of all time
Gloria
Good morning, can’t wait to make these recipes, thank you do have a great day.
Jeffrey Evans
I made this last night but with some modifications.
PreCook 1 lb Ziti, double Mayo, eggs and old bay, add 1/3 cup heavy cream and 12oz sharp cheddar shredded .
Mix all ingredients except ziti and crab. After well mix add crab, mix by folding well, add ziti, mix by folding well. Place mixture in glass 12×12 baking dish (Corning wear), bake 350 for 22 minutes, let cool.
This was fantastic! And we have left over’s!
I was able to fill 3/4 full a 12×12 and an 8×8 dish.
Chef Dennis Littley
that sounds ah-mazing!! Thanks for sharing
Nadia
Can this be made ahead and baked later
Chef Dennis Littley
yes, it can. You can prep it in the morning and bake it later in the day. I wouldn’t make it ahead any longer than that.
Elizabeth Povar
This is an amazing recipe. I’ve tried to make Crab Imperial before and it always comes out too spicy, or too soft, or too bland…..this is perfect. I made no changes to the recipe, and I cooked it in two (yes, just two) french onion soup tureens. Perfect. This is now my “saved” and “only” crab imperial recipe.
Chef Dennis Littley
I’m very happy to hear you enjoyed my crab imperial recipe. It’s one of my wifes favorites!
Tina
I can’t wait to try your crab imperial recipe!
James Cecil
I served this recipe last Christmas. Traditionally my Grandmother from Southern Maryland served a crab casserole dusted with authentic (almost powder drt) Smithfield ham, It has a unique pungent taste. And so, I made two versions of this simply perfect recipe; one plain and the other with a slight dusting of the ham. Very subtle smoky flavor is a nice compliment to the sweetness of the crab meat.
Paul
Delicious! Took longer in the oven, but instant read thermometer worked well. Wanted something that allowed the taste of the fresh (Jumbo Lump) crab meat to be on top. Crab wasn’t swimming in heavy cream sauce. Served with Caesar salad and some left-over Italian that I made into garlic bread. I will make this again!
Alton
Have made it twice. Love it.Instead of Old Bay seasoning. I use Magic Salmon seasoning.Pan sear salmon & carmel roasted broccoli & garlic & crab imperial, Yum
Terry Bailey
Husband enjoyed emencely
Judy Marshall
First timer. Now I know what goes into my stuffed lobster, shrimp, flounder. It was delicious and easy peasy to make! Cooked longer than the 20-25 since I used one large bake dish instead of individual ramekins.
Served with tomato-mozzarella caprese and garlic bread!
I will save the rest and pick up some fish filets for the rest.
Highly recommend this recipe!
Chef Dennis Littley
I’m happy to hear you enjoyed the recipe Judy! Thanks for the great review and comment
Antonio Lugo
What does the asterisk next to “casserole dishes” mean?
Chef Dennis Littley
Just a punctuation error, sorry for the confusion
Tony Lugo
Hi Chef.
What does the asterisk next to “casserole dishes” mean?
Chef Dennis Littley
Just a punctuation error Tony, sorry for the confusion
Elmira Francis-Arway
Thank you, we are having this for dinner.
Lee
I already have Old bay season you told how to make it if J don’t have but you neglected to say how much to use in recepie if you already have it for the crab impe6
Please help… Thank you
Chef Dennis Littley
its in the recipe, one teaspoon
Ron Gabrick
Boy, it’s been years since I had Crab Imperial. It was a staple in every restaurant in South Jersey. Can’t wait to give it a try
Nancy
Ron, I go to the South Jersey shore every summer from Baltimore and I would never order anything crabby. It is not Maryland in the least, sorry my man. Love south jersey though.
SUSAN Cottingham
Hi Chef Dennis, I noticed, you don’t add any bread crumbs to your Crab Cakes Imperial.
Just curious…
Thanks!
Chef Dennis Littley
hi Susan- If I was making this into crabcakes I would add breadcrumbs. But this is crab imperial and should have no fillers. I do have a crabcake recipe on my site as well.