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 restaurant dish, it’s a delicious way to serve lump crabmeat. And this is the same stuffing I use for my Stuffed Flounder.
Other than simply sauteing crabmeat in butter there is no better way to serve Jumbo Lump crabmeat than a golden brown baked crab imperial. Serve it with your favorite sauteed greens and roasted potatoes for a delicious restaurant-style dinner.
What is Crab Imperial?
Crab Imperial is a dish made up of crab meat mixed with an imperial sauce then baked to golden perfection.
You might call it Virginia Crab Imperial, Maryland Style, or Jersey Shore style, but no matter who claims this Eastern Shore Classic, you’re sure to call it delicious.
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 this American Classic. 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 crab meat 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.
Do you add peppers to crab imperial?
That’s a big no! This dish would never, ever contain bell peppers or onions.
How do I make imperial sauce?
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 Scallops Shells or your choice of baking dish and place it on the center rack of your oven for 20-25 minutes at 350 degrees F.
Should I top Crab Imperial with Bread Crumbs?
While the bread crumbs may add texture and color to the dish, they are just stealing flavor from the crab meat. So I would never top something as elegant and delicious as crab imperial with bread crumbs.
What Else Can I use Crab Imperial For?
This crabmeat mixture is perfect for stuffing Lobster, Shrimp, or Mushrooms. And if you love crab meat make sure to try my Famous Crab Cakes Recipe!
Wouldn’t you love to sit down to this delicious dish? My Maryland Style Crab Imperial was always a hit at my restaurant and one taste will make you understand why.
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 this dish to perfection 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!
Recipe FAQ’s
Crab Imperial is a dish made up of (any type) crab meat mixed with an imperial sauce. It’s then baked to a golden perfection
No, freezing crab meat is not a good idea. The imperial sauce is not enough to offer protection from freezing and you’ll be left with a very unsatisfying crab dish.
Crab Imperial has a sweet and savory flavor and is very similar to crab cakes without the addition of a filler. It contains many of the same ingredients as a traditional crab cake recipe, but crab imperial is a richer version of the dish.
My first choice will always be American Blue Claw crabmeat, Jumbo Lump is the best crabmeat for this dish, but lump crabmeat is also acceptable! It has the sweetest taste and richest flavor of all the crabmeat available, well worth the splurge.
And fresh crabmeat, generally found in plastic containers is the best crabmeat. Pasteurized crab meat comes from Asian waters these days and doesn’t have the same flavor.
More Recipes You’ll Love!
Maryland Style 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)
- ½ tsp lemon juice
- old bay sprinkle on top of the finished crab imperial before baking
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
- Spinkle tops of crab imperial with old bay or paprika.
- 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.
Li Chase
Thank you for this delicious recipe! I don’t get crab very often, and when I am in a place where I have access to it, I never really know how to cook it. I have to eat gluten free, and this was a nice gluten free recipe; highly recommended for other celiacs. I cut out the sugar- (for the commenter worried about sugar, it tastes absolutely great also without sugar). I make my own mayonnaise. And of course I sprinkled it with Old Bay Seasoning on the top, with extra parsley after it comes out of the oven. Very nice; I will definitely make this again!
Elizabeth
Hi, I’ve seen several different versions of this recipe. I’m curious as to why you add sugar. Does it make the crab sweeter?
Chef Dennis Littley
it doesn’t make it sweet at all. Sugar like salt is a flavor enhancer and I feel the sugar helps balance out the flavors. But its not a deal-breaker if you want to leave it out. This is how I made it for 30 years at my restaurants.
Mike
I think this is the dish I’ve been searching for ever since eating it at Olive Tree on a work trip to Aberdeen, MD several years ago! I live in the midwest and anything crab served in a mound is a crab cake to me, which lead me to search for this dish in vain. I’m trying it as soon as I get true MD lump crab.
Thank you, chef for sharing this!
Mike
I meant to rate if five!
Robyn Hausmann
Haven’t made this yet–but it looks amazing. Am planning to make this for Father’s Day this year and use as a stuffing for flounder. We would be 6 adults plus two toddlers with very healthy appetites. Would you suggest doubling (or more) the recipe?
Best wishes,
Robyn
Chef Dennis Littley
I use 4 ounces for stuffed flounder, so a pound and a half would work well. But if you want to make more robust stuffed flounders you can double it for sure.
If you find you have extra crab imperial, adding a little bread crumbs to the uncooked mixture will make delicious crab cakes.
Karen
I just put this in the oven! Used MD crabmeat! Waiting patiently for it to be done! The recipe was easy to make!
Thank you!
Vee
I made it tonight and stuffed colossal shrimp and jumbo sea scallops. I added capers to the remainder and baked in ramekin, it all was GReat!!!!!!
Brenda F
Thank you chef, for this simplistic but tasty recipe! I love it because it requires no bread! I appreciate your willingness to share your expertise and knowledge. I had so much crab meat, I had to drop mine on a baking sheet lined with parchment paper. Peace and blessings
Respectfully,
Bren,
Baltimore Md
Jeanine
I don’t have separate dishes to make this in Could I use a glass round 9” pie pan or a bread pan?
Chef Dennis Littley
I would suggest making mounds and placing them on foil or parchment on a cookie sheet. Use a spatula to lift the onto the plate. A pie pan or bread pan would be too big
Loretta Ringley
Great recipe, I’ve used it several times. This time I stuffed portabella mushrooms. Topped with just a little cheese. They were great.
Lisa Cole
Thank you Chef Dennis we love this recipe. Lisa Cole – Cole’s Chesapeake Crabs
Chef Dennis Littley
you’re very welcome Lisa!
Ann
This is the best crab imperial recipe! Our family loves it. My sister found and made it first, and now I make it. Thank you, Chef Dennis!
Chef Dennis Littley
I am very happy to hear you have been enjoying my crab imperial. I hope you find more delicious recipes to try!
Lisa Cesnick
Imagine my surprise when I read your name. My husband’s last name is Littley, not a very common name.
Can’t wait to try this recipe, it’s one of my husband’s favorites.
Chef Dennis Littley
you’re right it’s not a common name. My father’s family is from the Philadelphia area and moved to Elwood. He was John Jr.
Rick
Thanks for the crab imperial recipe. A friend loves crab imperial, she travels from FL to Jersey shore every year just to get he fill of crab imperial. Several places use green peppers in theirs and neither of us care for it. Yours looks very simple and we will give it a try soon.
Chef Dennis Littley
Crab Imperial or crab cakes really don’t need anything but crabmeat and imperial sauce. The only additions I ever make are for color more than for flavor, and would never put peppers or onions in crab imperial, just a little chopped parsley
I hope you enjoy my crab imperial!
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
Kate
Hi! I have a small square glass dish. Would this be acceptable instead of smaller ramikens?
Thank You
Kate Baldino
Chef Dennis Littley
hi Kate
anything you feel comfortable serving the crab imperial will work. I like making individual portions and the crab imperial can even be mounded on a cookie sheet and baked without a container, then using a spatula place it on the plate.
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!!
Janel P
Steph T, I too am from Maryland. Moved to FL and like you missing the blue crabs.
G&M is my all time favorite for crab cakes!!