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.
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 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
- 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.
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.
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 enjoyed this recipe you’ll love these!
- My Famous Crabcakes
- Lobster Stuffed with Crab Imperial
- Shrimp and Mushrooms Stuffed with Crab Imperial
- Salmon Stuffed with Crabmeat and Cream Cheese
Maryland Jumbo Lump Crab Imperial
- 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.