Maryland Jumbo Lump Crab Imperial

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jumbo lump crabmeat, maryland blue claw crabs

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!

Total Time: 30 minutes
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How to Make Crab Imperial-

This classic presentation of a timeless favorite is so easy to make it almost makes itself.

Classic Crab Imperial

I wish I could say that I enjoyed the holiday weekend, I wish I could say I Barbecued every day and spent lots of time outside in the sun enjoying the spectacular weather……sigh. But I’m sorry to say that I spent most of the weekend sleeping. I don’t know if my allergies just went into overdrive, or I caught a bug of some sort, or if my body knows the school year is all most over and started its shut down early…..but anyway you look at it, it was a wasted weekend.

I don’t know if my allergies just went into overdrive, or I caught a bug of some sort, or if my body knows the school year is all most over and started its shut down early…..but anyway you look at it, it was a wasted weekend.

I did go shopping on my way home Friday, since we had an early dismissal with no lunch,  and was home fairly early. But after putting the groceries away I started my sleepathon.

jumbo lump crabmeat, maryland blue claw crabs

I did score a pound of Maryland Jumbo Lump Crab meat 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.

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 hot house 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.

jumbo lump crabmeat, maryland blue claw crabs

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.

4.9 from 48 votes
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Maryland Jumbo Lump Crab Imperial

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!

Author: Chef Dennis Littley
Nutrition Facts
Maryland Jumbo Lump Crab Imperial
Amount Per Serving
Calories 407 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 4g 20%
Cholesterol 133mg 44%
Sodium 1521mg 63%
Potassium 328mg 9%
Total Carbohydrates 1g 0%
Sugars 2g
Protein 29g 58%
Vitamin A 2.8%
Vitamin C 12.8%
Calcium 7.8%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Entree
Cuisine: American
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 3
Calories: 407 kcal
jumbo lump crabmeat, maryland blue claw crabs
Ingredients
  • 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
Instructions
  1. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
  2. Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
  3. place portions in baking dish using ramekins or small casserole dishes*

  4. 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

  5. Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.
Recipe Notes

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.

 

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Comments

  1. I cleaned house and prepared for a big family dinner last night. I was so pooped today I could hardly keep my eyes opened. Jealous about your nap! I have never heard of Crab Imperial. Looks creamy and sounds perfect with some hearty bread.

    Reply

  2. I’m sorry to hear you weren’t feeling well this weekend. Hope you feel better soon! I love Maryland crabs, and it’s funny I was thinking about stopping by my favorite crab cake place in Maryland on our way down from NYC this afternoon. Although I make crab cakes, I’ve never made crab imperial, so thank you so much for this wonderful recipe. It looks and sounds delicious!

    Reply

  3. You’re right… we aren’t celebrating Memorial Day, though I think we all react to such times in our own way. I’m the kind of person who likes to party and BBQ in order to remember our loved ones (including my grandfather who served during WWII). The fact is, though, that we should still be reflecting on what’s happened.

    But going back to food… this dish looks freakin’ amazing! I’d love a bite!

    Reply

  4. Hi Chef…Sorry I have not been by in awhile. I had to take a break whch unfortunately I am still on. I saw this post and it reminded me of a time in my childhood that THIS dish was really grand. Crab was a special treat even with growing up in Philly. We use to go to Maryland and did quite a bit of “crabbin'” and “Clammin'”. I have forgotten about this dish and seeing this really brought back memories. I could really go for this now but being in the middle of the desert it is really hard to find good quality crab meat without having to takeout a mortgage…LOL…Hope all is well and sleep on my Friend…CHEERS!

    Reply

  6. I have never had crab before. However, I just made homemade mayo yesterday, so crab meat has been added to the grocery list!
    Sometimes our bodies tell us that we need a break. Extra sleep isn’t a bad thing if it lets your body rest and recharge!

    Reply

  7. That looks SO delicious… I really love crab but don’t get to eat it too often because no one else in our home enjoys crab (can you believe it!?)… I really wish I could taste this gorgeous dish! Thank you for sharing 🙂

    Reply

  8. I was a couch potato the weekend…watching dramas on tv and munching away. Nothing much done too…the weather was scorching hot here and staying in with the air con running the whole day was sheer luxury. Your meal looks absolutely delicious…we cant get jumbo crabmeat over here in the supermarket…lucky you 🙂 and I wish here that I live next door :p Thanks for sharing the imperial sauce with us. Perhaps I could use it on other seafood or on mud crabs that are plenty sold in the wet market…mmmm I think I would do that ! Thanks Chef and have a good day!

    Reply

  9. what a beautiful, simple dish! can you believe i’ve never had this before? it looks like a great way to prepare crab. sorry your memorial day weekend wasn’t great…seems like a bummer for a lot of people this year. mine was pretty drab too. better luck next year!

    Reply

  10. Hi Chef,

    This is a new one for me. But definitely i’ll try next time when i find some crab meat. Looks fantastic and i’m sure tastes too. Thanks!

    Reply

  11. Sounds like you got some rest, which was much needed, albeit not the way you hoped to spend the long weekend. We had a quiet weekend too – two of my sons got concussions over the past 4 days so that automatically sidelined our activities. However, my husband and I did attend our town Memorial Parade, which is such a wonderful tribute to our veterans. I am a Maryland girl, so I always love seeing your crab recipes. Still have to give your crab spaghetti recipe a whirl (I have a stash of crab in my fridge waiting to try that recipe).

    Reply

  12. Sorry it was a crap weekend! I was pretty much out of commission last month for sneezing, itchy, watery eyes, itchy ears and throat. I saw the doc and got that once a day nasal spray and it fixed everything. It’s not cheap but I will never be without it.

    This crab dish is beautiful! really really tempting.

    Reply

  14. Looks delicious, entire family of four including me, my little princess and my baby and hubby got sick and had really bad cold and fever. Resulting a bad weekend.

    Reply

  15. Oh man that looks good! I have never had crab imperial, but this def makes me want it. Will have to serve some up for father’s day alongside some steak for some surf & turf. And a weekend in bed is NEVER wasted! Your body is obviously calling for some relief. 🙂

    Reply

  23. You need to try it with Smith Island Crab! A bit more expensive, but it is worth it – and is definitely Maryland Crab meat. Looks yummy!

    Reply

  24. I live in Baltimore,,,we have crab cakes at least once a week.
    I never made crab imperial as every recipe I ever saw used green pepper.
    That was a turn off,,, took away from the crab taste,,,somehow I never thought to leave it out.
    This is the way Baltimore restaurants prepare it ,,,,,I only ever ordered it once..
    Soooo, happy I stumbled on your site today. I will make this tomorrow.
    We have a 57 year old son with CP fries and crab cakes are his favorite foods,,,This is why we have it at least once a week

    Reply

    • Thank you so much for stopping by Linda, I’m so glad you found my site today! I hope your son enjoys the crab imperial!

      Reply

    • You’re very welcome, both my parents served in the Army, as did my brother and son. My brother was the only to escape combat, and thankfully everyone else got through it and home safely.

      We need to always remember why we can sleep safely at night, it’s doesn’t happen by itself.

      Thanks so much for stopping by today!

      Reply

  29. I am a newbie blogger [still finding my way around the blogging community] and came upon your site through Pinterest a few days ago. I was so pleased to see this classic recipe using our Maryland Blue Crabs. I live on the Eastern Shore where crabbing, as you know, is a major local industry which deserves to be promoted by chefs such as yourself. I have also added a link from my Facebook page [also new, although I have had a personal one for a couple of years] which reads : Used an almost identical recipe in my family pub/restaurant a few years ago, so I know this recipe is all that a Crab Imperial should be…and yes, it is a classic ! No additional frills or concoctions are needed to dress up our famous Maryland Blue Crabs…!! Thank you Chef Dennis for sharing this wonderful recipe.

    Reply

    • I’m so glad you stopped by Mary, and I’m happy to hear you like my crab imperial, it is quite simple because the crab should always be the star!
      If i can ever be of any help don’t hesitate to ask!

      Reply

    • Back in the day you could get crab imperial everywhere here (Pittsburgh). I had never had one I didn’t like, until I went to Maryland. This trip changed my world. I love shell fish and crustaceans. I’ve been looking for that crab imperial for thirty years. Either they’re to soupy or have no sauce. So Chef Dennis I am going to give this a try, it looks decadent,easy and delicious. I will be making it tomorrow, I will be sure to let you know how it rates. Thank you for sharing this recipe. Hope your feeling better. Oh I watched your video where you discussed knives. Your right you don’t need an expensive knife but you do need a sharp knife! Thanks again.

      Reply

      • Thanks for stopping by Debi! I also remember when crab imperial was king on the menus and I hope my recipe works well for you. I actually just picked up a pound of lump at Sam’s Club to make crab imperial at home. The crab meat is pasturized and not exceptional but at least its blue claw crab from American waters. So often the only crab you see is from other parts of the world, and its just not the same.

        Reply

  31. Oh my!!! Looks great! I’m obsessed with decapod crustaceans. I can’t wait to try this recipe! Thanks for sharing this amazing recipe. 🙂 Bless your good soul!

    Reply

  32. I tried the Maryland Jumbo Lump Crab Imperial recipe tonight and I thank you! It was wonderful and simple to make. My family and I loved it.

    Reply

    • Thanks for letting me know Nancy, I’m happy to hear it was a hit! I love using that same stuffing for stuffed flounder, and stuffed shrimp too! Also if you add some bread crumbs in, it makes a great crabcake!

      Reply

  33. I worked at a restaurant in Rehoboth Beach DE 3 decades ago and we served as an app crab imperial in a mushroom cap, I have been looking for the recipe for ages so I can recreate a perfect bite! Thank you for posting this, can’t wait to make and use for a party this weekend!!!

    Reply

    • you’re very welcome Kathleen, I always did a stuffed mushroom app as well, just not with jumbo lump. Claw works well with stuffed mushrooms and a lot less expensive!

      Reply

    • Happy to hear that you enjoyed it Sarah! It works great for stuffed shrimp, stuffed flounder and stuffed mushrooms, it was always a favorite in my restaurants.

      Reply

  36. We are from Maryland, transplanted to Florida and have had this while living there. I made this and we absolutely loved it!!! However, I used about a tablespoon of old bay in 16 oz of lump crab. It’s really not too much at all and gives it the “Maryland” made taste. I will be making it again for my husband, probably Valentine’s Day. It’s a dish we really, really enjoyed. The picture alone made our mouth water!!!!

    Reply

    • Hi Kathy

      people from the Eastern Shore area can really appreciate Old Bay and I tend to use a little more as well, but for newbies it sometimes comes as a shock..lol so I stated a smaller amount, you can always add more! I’m very happy to hear that you enjoyed it! I don’t know if you saw the post but I did a lobster tail with the crab imperial on top of it, I get the lobster at Sams club fairly inexpensively (for lobster). It also makes nice stuffed shrimp and stuffed mushrooms, add a little bread crumbs and a wonderful crab cake!
      Cheers
      Dennis

      Reply

  37. Living in Maryland I have eaten a lot of crab imperial so I feel I can judge it fairly well. This recipe is simple and very, very good. The beauty lies in not too many ingredients, letting the sweetness of the blue crab shine through. Great recipe and great to serve for dinner guests in individual ramekins. Highly recommend

    Reply

  38. Do I add the freshly squeezed lemon in with the crab mixture or on top after it’s baked? Can’t wait to try this recipe and thanks for publishing it!

    Reply

    • hi Brenda

      actually add the lemon into the imperial sauce when mixing everything together. Thanks for pointing that out to me, I adjusted the recipe to show where it goes. You can of course serve it with some fresh lemon for those that enjoy adding it to their seafood, but mostly I use it just as a garnish on this dish, it really doesn’t need anything at all.
      The imperial makes a great stuffing for flounder, mushrooms or on top of shrimp for stuffed shrimp. And by adding a 1/2 a cup of bread crumbs to the mix it makes excellent crabcakes, that you can either bread and saute or leave unbreaded and bake.
      Let me know how it turns out
      Cheers
      Dennis

      Reply

  39. My grandfather used to make Crab Imperial and had special little crab shaped ramekins that he put it in. My brother still makes it and uses the same little ramekins plus some more that he found on eBay.

    Reply

  40. I’m so glad I stumbled on to your site! I am originally from Baltimore. I’ve lived lots of places, but there is nothing like good B-More crabs. I was homesick and could not find my moms receipe for imperial and yours looked great. Tried it, ate it and it was delish!! Thanks!

    Reply

    • Thanks for letting me know Wendy! I’m so happy to hear that you enjoyed my imperial. It makes a great crabcake too, I have a recipe for them on my blog too.

      Dennis

      Reply

  41. Crab Imperial is an all-time classic and growing up in MD, we had it as often as we could afford it! However, skip the sugar in this recipe and substitute about half of a diced red pepper. Saute it in a little butter before mixing it in with the sauce. The butter will turn red and really pick up the red pepper flavor. This adds a natural sweetness to the crab imperial and makes it extra good! I put them in my crab cakes, too. Also, stuffing mushroom caps with this is a great way to share a lb of crab with alot of people. I made 32 of them last time and took it to a cookout in Southern Illinois. Most of these people had never had jumbo lump crab and everyone loved them!

    Reply

  42. Been living in Maryland all of my life. I don’t usually enjoy crab imperial when I go out to dinner. The added ingredients throw off the taste for me. However, it has been awhile since I have had crab imperial and I stumbled across your recipe this evening and went ahead and gave your recipe a shot. By far, this is the best crab imperial I’ve ever had. It did not throw off the taste of the crab for me. Finally, a crab imperial I enjoy. I felt the least I could do is drop a note to say thanks for sharing your recipe. This one is a keeper!

    Reply

    • Thank you Mark! I’m so happy to hear that you enjoyed my crab imperial. I love using it in many applications asa stuffing for shrimp, mushrooms or flounder. Add about a half a cup of bread crumbs to the mixture and it makes an amazing crabcake!

      thanks again for your feedback!
      Cheers
      Dennis

      Reply

      • Your crab imperial was the star. I actually was trying a mix of ideas I had. I made a buttered toast point with mozzarella. Topped that with a fried red tomato, a little more mozzarella, then the crab imperial with a scallop in the center. Topped lightly with mozzarella and Old Bay seasoning then drizzled with butter.

        The whole thing turned out better than I expected. The contrasts of texture and flavors worked out well.

        I wanted to use cheddar, but I did not realize I was out until it was too late, so mozzarella it was.

        Reply

  43. Thank you, Chef for this recipe – I love, love, love crab imperial and have been on a quest for a recipe for one for quite some time. It is perfect stuffed in mushroom caps, and also made stuffed chicken breasts with it – fantastic recipe. It’s gone straight to the top of my favorite recipes list!

    Reply

    • thanks Laura, I’m glad you like my recipe and crab imperial is a wonderful thing! when I stuff chicken breasts with imperial I take it one step further, I precook them a bit allow them to cool then wrap the stuffed breast in puff pastry dough. If that doesn’t make your guests sit up and take notice nothing will!

      Reply

    • Lacey this really wont mix in quite as well with pasta, the sauce sets up when it bakes and binds the crabmeat together making a light fluffy crab dish. There would not be enough sauce for pasta and its not the right type of sauce. I would suggest just using a marinara, aioli, or alfredo with your crabmeat and either baking it or serving it over pasta

      Reply

    • I usually don’t put it in my imperial when its stand alone Frank, but please feel free to add it in, it certainly won’t hurt! Thanks for thinking of me, though I do miss things from time to time!

      Reply

  47. I don’t usually keep Hellman’s in my house and don’t really care for it. Can I substitute another mayo or is this brand a must for this recipe?

    Reply

      • Thanks, I will go ahead and try Hellmans. I think it has a sweeter taste but hopefully not in this recipe. The reviews seem great so I am going to try it.

        Reply

        • I used Kraft Lite mayo to make mine and it came out just fine. Also, when I make crab cakes I DO use Worchester sauce, but NOT in the crab imperial .. I think it would detract from the delicate taste, however, I do use more Old Bay than your recipe called for. Being a Marylander, Chesapeake Bay … we tend to use Old Bay in our crab dishes more than non-Marylanders. It’s just a matter of upbringing and tastes.

          Reply

  49. From the New Orleans area where seafood is plentiful and always have crab available we tried this recipe and loved it. Originally from Frederick,Md we are used to more Old Bay, otherwise excellent taste and very easy to make. Haven’t had it for years, glad we found this site on a rainy weekend!

    Reply

  50. I am sooo glad I found you and this recipe! My mother used to make this for Christmas eve every year and haven’t had it forever! I love to cook and come from Alexandria VA…now in Florida! I made this last night and it was amazing..and rich! If I wanted to pound a chicken breast out and wrap it around some of this and perhaps drizzle a little hollandaise over the top do you think that would be too much? Also….would I need to cook the chicken prior to putting the crab imperial inside? THANK YOU THANK YOU THANK YOU!!!

    Reply

    • hi Lynn
      so happy to hear you enjoyed the Imperial, it is one of our favorites as well! As for stuffing a chicken breast with it, I actually use to do that in my restaurants and you don’t need to precook the chicken breast just make sure to pound it fairly thin. Try to completely seal the imperial inside the chicken and also keep the imperial a little moister than usual so it doesn’t dry out as much as the chicken will absorb some of the liquid. Another fun thing I used to do was to precook the stuffed chicken, let it cool and then wrap it in puff pastry to finish it off, now thats a show stopper and your hollandaise would be a great idea with either stuffed version!
      cheers
      Dennis
      p.s. now you need to try my tiramisu so you have a dessert to go along with this delicious creation!

      Reply

  51. Hello! I live just outside of ocean city, md and have all my life. We crab and eat our catch all summer long. I am almost 31 and have never made crab imperial. I looked at a dozen recipes and yours sounds the best and doesn’t seem to take away from the crab itself. Tomorrow is my hubby’s bday and his favorite is stuffed rockfish so I intend on making the imperial from your recipe tomorrow night. Can’t wait to surprise him, THANK YOU!

    Reply

  52. I was searching for a crab imperial recipe. I stumbled on your recipe. It is sooooo much more simpler than any other with lot less ingredients. I want to taste crab and not the other stuff. My question: Do you have to have the sugar? What does the sugar do for the dish? Can’t wait to try it.

    Reply

    • hi Charlotte, thanks for stopping by and as for the sugar, no you do not need it, I just use it as a balance to the old bay. Sugar and Salt are both flavor inhancers and used moderatley can help flavors, so I use either or depending upon the dish.

      Please let me know how it turns out!
      Dennis

      Reply

  53. Great, simple, yet versatile recipe! My wife and I just had this last night and it was awesome. I substituted 1/2 pound bay scallops for 1/2 the crab that was called for and it was delicious. I served it alongside pan fried chilean sea bass. We actually spooned the sauce on top if the bass and it pretty much rocked.

    Reply

  54. Chef D
    Absolutely outstanding and simple to make recipe. My wife is not a big fan of seafood but she loves the crab imperial. We have made it several times and plan on making it again in a couple of days. Thank you for sharing the recipe!

    Any side dish suggestions?
    Thank you

    Reply

    • Thanks for the feedback Dave, and I’m very happy to hear that you’ve been enjoying my crab imperial recipe. As for side dishes I like dressing up the plate a bit with asparagus and roasted potatoes but it all depends upon what you enjoy eating and the season. We love tomato salad during the summer with just about anything.

      Cheers
      Dennis

      Reply

  55. I was looking for something to do with crab for dinner tonight. I ran across this recipe and was reminded of my Grandmother who used to make crab imperial. I even inherited her crab shaped ramekins. Thanks for the memory.

    Reply

  56. I have made this AMAZING recipe a few times and have shared it with family and close friends. I’m from the Chesapeake Bay area and can honestly say that this is an exceptional, easy to make recipe. I have received several compliments on it. Like the saying goes, “Try it … you’ll like it !!”

    Reply

  57. It was the late 60′ on the road to Annapolis and wanted to eat at the Wagon Wheel
    and listen to the honky tonk piano man do his Scott Joplins. Signature dish was Crab Imperial….
    stayed for the second set, different piano man and had one more order of Crab Imperial.
    That was the last time I saw it mentioned until now . So, thanks and we’ve decided to order the lumb crab
    canned (any suggestions for this West Coast guy?) And then make your crab cakes using both lump crab and Dungeness.
    Bill
    Thanks for the good memory.

    Reply

    • Glad you enjoyed my post Bill! As for crab substitutions I’ve never used any other type of crabmeat but dungeness should work in the recipe. Either cook your own fresh or look for a nice lump meat in the store. You don’t want to use shredded meat for imperial, it not only affects the eye appeal but also the texture.

      let me know how you make out

      Reply

  58. When I retire, if I move away from the area, there are a few things I will miss; the maryland crabs, clams, oysters, the Baltimore Ravens, and screaming “O’s” in the middle of the Star Spangled Banner. Hey hon, some people think it’s irreverent but ya know… a Marylander named Francis Scott Key, Esq. wrote the lyrics and set it to the tune of a drinking song written by a Brit. But I digress….

    I’m going to have to try this recipe. It looks easy and quick. The old recipe I have calls for making essentially a hollandaise sauce, seasoned with Old Bay (the best spice on Earth), parsley, that you’d spoon and bake in a crab shell until golden brown and squeeze fresh lemon juice on it right before serving. The biggest albeit most time consuming trick to this recipe (which even the finest of chefs can mess up) is getting the Hollandaise right.

    Reply

  59. Wow, i don’t think i have ever seen this many comments on anything. Anyway, recipe sounds delish. My mother, born in Baltimore, was the queen of crab imperial. She baked it in a large scallop shell about 4 x 6 inches in size, IT was 2nd only to her Lobster Thermidor. I Can’t wait to recreate this in her memory.

    Reply

  60. I was excited to make this recipe for Christmas and did but was disappointed in the end result. I think the success to a good crab dish is the quality of crab.
    Although I bought lump crab, my dish tasted too fishy and not as creamy as I would have liked. I bought this crab on sale at Acme and should have gone to a sseafood store instead. Next time I will know better!

    Reply

    • I’m sorry to hear you had a disappointing experience with my recipe, but the quality of crabmeat is important. If at all possible look for American or Gulf of Mexico crabmeat, most of the times stores like Acme sell Malaysian crab meat which really doesn’t taste the same. I’ve been getting Mexican crabmeat at Sam’s Club it’s a more of a backfin crabmeat but at least its the right species of crab.

      Reply

  62. After paying for Stuffed Lobster Tails repeatedly at a local restaurant. I decided to try to make the dish myself. With the help of your recipe, I hit a home run.

    Reply

  63. I just googled “Crab Imperial” I didn’t have any problems with ad’s, thank goodness because I would not have waited. This is exactly what I was looking
    for. THANK YOU!!!

    Reply

  64. Excellent Imperial Sauce. I buttered some ramekins, threw some bay scallops in them in the first layer, broiled them for a few minutes, then threw in some chopped shrimp (shrimp, peeled and chopped in to 1.4 inch bits) and a little bit of over cooked Rotini (cooked it in crab boil for flavor) and folded that into the imperial sauce. Poured the sauce (with the chopped shrimp and rotini) on top of the broiled scallops and baked for a few minutes. Got some old bread and created some bread crumbs, tossed them into a skillet with a few dabs of warm butter and then threw that buttered bread crumb mixture on top of the ramekins and broiled that on high for about two minutes. AWESOME to eat.

    Reply

  66. I love the way this looks and am making it today. As it is only my husband and I it will be divided into two different prerarations. I would like to use the imperial to stuff mushrooms. Do you add breadcrumbs to it? Thank you.

    Reply

    • hi Christina

      If you’re just using it to stuff mushrooms you don’t need to add bread crumbs to it. If you want to make crabcakes then I would add a little bread crumb to the mixture to help it hold together.

      I hope you enjoy the imperial!

      Reply

      • This was an awesome recipe. Made stuffed mushrooms (topped with a little butter soaked panko and mozz cheese and crab cakes. Both were the best we have ever had. Thank you so much for posting this.

        Reply

  69. Can someone explain to me what it means by “Gently fold the crab meat in the sauce”. I don’t understand “fold”?

    Reply

  70. Hi I know this post is old and i am a Maryland girl but I’ve been looking for a good crab imperial recipe to stuff a whole chilean bass with. It looks delicious. Will this work? Would I have to cook the bass some and then stuff it for the last 20 minutes of cook time for the imperial to hold up? Should I add some bread crumbs to it? Or should I cook the imperial separately in ramekins? I’m trying to impress some guests for Christmas  Your suggestions would be most appreciated.

    Reply

    • This should work well with Chilean Sea Bass and I would think about mounding the stuffing on top instead of in the middle. Not only will it cook fairly evenly it will present impressively. You could mix a little bit of bread crumb into the stuffing which will help give it more body, but as long as the crabmeat isn’t wet you should be okay. Thinking ahead if you want to really wow them you can add a little spinach (cooked and squeezed out) and some roasted red pepper to the mix it will make it even more festive.

      Reply

      • Thank you sooo very much for your prompt response. Could not afford the whole chilean bass. It was $46/pound, ouch!!! The fish market is open early in the am. I was gonna pick up a striped bass or maybe a rockfish 🙁 I’ve heard black bass is a substitute but today when i looked they were only the size of my hand **sigh** Adding the roasted red pepper and spinach sounds great! I’m gonna do it. Any suggestions for a different fish?

        Reply

  72. I’m going to fix this 4 morrow dinner n put it on top of salmon. Plus in going to add shrimp to the recipe w a little old bay. Also going to have string beans n bake potato. Can’t wait.

    Reply

  73. This looks amazing and I have been searching for a great crab imperial recipe. But I do have one question (I hope I do not sound stupid)… but what do you mean when you say “Gently fold crabmeat into imperial sauce”. How do you fold crabmeat?

    Reply

    • hi Patrick

      that is a very good question. What I mean is to not stir the crabmeat in too much. Folding is usually done with a rubber spatula but a tablespoon will work as well. Just mix it together enough so that the imperial sauce is mixed into all the crabmeat. This is really only important if you’re using a big lump or jumbo lump crabmeat. When you pay extra for the big lump meat you don’t want to break it up. If you’re using claw or backfin its not a crucial

      Reply

  74. I found this taken directly from you! Hate to see someone taking your story. The recipe is a common one, but the story is not. Will make this with shrimp since i watched your video on tiramisu and got such great results. I cooked in real time along with the video.

    Reply

  75. Hello Chef
    I never post comments but this feels like a divine appointment. I am not feeling well- same situation not sure if it’s allergies, the bug or what??
    At home all day – took lump crabmeat out off freezer and left in fridge- no energy. Now I am excited to find this recipe- I can do this!!! Hallelujah! Thanks!!

    Reply

  76. 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!

    Reply

    • 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!

      Reply

  77. 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!!!

    Reply

  78. 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

    Reply

  79. 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!!!!

    Reply

    • 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!

      Reply

  80. 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?

    Reply

  81. 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!

    Reply

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