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    Home » Recipes » Seafood Recipes

    Maryland Style Jumbo Lump Crab Imperial

    Published: May 14, 2022 by Chef Dennis Littley

    70.2K shares
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    • Yummly
    4.51 from 412 votes
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    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.

    overhead close up of baked crab imperial in a shell on a white plate

    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.

    side view of baked crab imperial in a shell with vegetables

    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?

    ingredients to make crab imperial in glass bowls on a cutting board

    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?

    ingredients for imperial sauce in one bowl, with the finished sauce in another bowl

    The first step is making the Imperial sauce for the dish. Place all the ingredients in a small bowl and mix well. 

    jumbo lump crabmeat mixed with imperial sauce in a glass bowl

    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.

    ready to bake crab imperial in shells sprinkled with old bay seasoning

    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!

    overhead shot of baked crab imperial on a white plate with sauteed greens and roasted potatoes

    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.

    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    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

    What is crab imperial?

    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

    Can you freeze crab imperial?

    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.

    What is the difference between crab imperial and crabcakes?

    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.

    What is the best type of crabmeat to use for Crab Imperial?

    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.

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    overhead shot of baked crab imperial on a white plate with sauteed greens and roasted potatoes
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    4.51 from 412 votes

    Maryland Style 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!  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.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Entree
    Cuisine: American
    Servings: 3
    Calories: 408kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
    Prevent your screen from going dark

    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.

    Video

    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 ⅓ 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

    Nutrition

    Calories: 408kcal | Carbohydrates: 2g | Protein: 29g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 133mg | Sodium: 340mg | Potassium: 328mg | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 10.6mg | Calcium: 83mg | Iron: 1.4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Mary Ann

      March 14, 2023 at 9:19 am

      5 stars
      Hi Dennis. I want to top shrimp with this crab imperial. Any suggestions? How long would I bake it?

      Reply
      • Chef Dennis Littley

        March 14, 2023 at 9:21 am

        Hi Mary Ann

        I have a recipe for shrimp topped with crab imperial _> https://www.askchefdennis.com/crab-stuffed-shrimp/

        Reply
    2. Stacy

      March 12, 2023 at 7:26 pm

      Can a sugar substitute be used?

      Reply
      • Chef Dennis Littley

        March 12, 2023 at 7:51 pm

        Yes, you can or just leaving out the sugar would probably be better. If you do add a sugar substitute, be careful you don’t want it to be sweet.

        Reply
    3. Lois Luckovich

      February 17, 2023 at 12:46 am

      I’m on the West Coast of Canada so it will be Dungeness crab in my Imperial.

      Reply
    4. Danielle

      February 14, 2023 at 12:47 pm

      5 stars
      This Maryland girl now living in Tennessee is making this tonight as part of our Valentine’s Day dinner. This recipe looks the closest to my old one that I just can’t seem to find since we moved. Thank you for sharing. I know it will be fabulous!

      Reply
      • Debbie

        February 14, 2023 at 4:34 pm

        5 stars
        Maryland girl in Florida now and making this for Valentines dinner as well!
        I make extra mayo & egg to pour over top before baking, but have been using Chef Dennis’ recipe for years.
        Enjoy!!!

        Reply
    5. Natalie

      February 01, 2023 at 9:55 am

      Hello, can you offer a substitute that would work in place of the Mayo?

      Reply
      • Chef Dennis Littley

        February 01, 2023 at 10:25 am

        You could make a light bechamel sauce to use instead of the imperial sauce, but it’s not going to have the same consistency or flavor.
        Bechamel:
        1 tbsp butter and 1 tbsp flour to make a roux, then add hot water (normally I would use stock or milk, but I don’t think that would help the flavor) to make the bechamel to make a sauce close to the consistency of mayo. After the bechamel has cooled, it will thicken, If necessary, thin it out to the consistency of mayo, then add your seasonings to the sauce. Only use as much sauce as you need, don’t add it all at once.

        Reply
        • Kitty White

          February 21, 2023 at 6:04 pm

          5 stars
          My mom’s recipe calls for a béchamel sauce- which is why I’m here, having searched the web for a better recipe!

          I noticed that you gave some tips, Chef Dennis, for making a pound of expensive crab meat go a long way. So I’ll share what my mom jotted down on her recipe card: “chopped hard-cooked eggs will extend;” makes sense to me! I didn’t try that trick since it’s just my husband and me now, but I hope someone finds it useful.

          Mine are in the oven right now. I sprinkled half with paprika, half with Old Bay, and see which I like better.

          Thank you Chef Dennis!

        • Chef Dennis Littley

          February 22, 2023 at 6:43 pm

          Thanks for the comment and the tip about the hard-cooked eggs. I’ve never been a fan of bechamel in crab imperial and only advise using it for those that don’t like mayonnaise. The imperial sauce is so much better.
          I hope you enjoy the crab imperial.

    6. JoLynne Dougherty

      January 13, 2023 at 8:37 pm

      Hello Chef Dennis,

      I am putting it in a shallow casserole dish to cook. Should I grease the casserole dish? Thank you in advance.

      Reply
      • Chef Dennis Littley

        January 13, 2023 at 8:42 pm

        no you don’t need to grease the casserole dish. In my restaurant we used a small round casserole to bake the crab imperial in and never greased them.

        Reply
    7. Peggy Ingram

      January 04, 2023 at 11:25 am

      Can this be frozen?

      Reply
      • Chef Dennis Littley

        January 04, 2023 at 11:28 am

        It can be frozen before cooking, but it will not be as good as it would be without freezing. Crabmeat does not freeze well, but the fact that its surrounded by the imperial sauce will help prevent it from breaking down.

        Reply
    8. Walt

      December 22, 2022 at 4:35 pm

      5 stars
      If I were to add dry sherry to this recipe, how much sherry should I add? Or… should I wait and invite my guests to add their own sherry if they so choose?

      Reply
      • Chef Dennis Littley

        December 22, 2022 at 4:39 pm

        dry sherry does not go with crab imperial. Dry sherry is sometimes added to crab or turtle soup, but never added to crab imperial.

        Reply
    9. Joanna simmons

      December 04, 2022 at 12:12 pm

      I want to make you Maryland style crab imperial for Xmas day. Can I put it together the day before & bake day of?

      Reply
      • Chef Dennis Littley

        December 04, 2022 at 1:25 pm

        yes you can. Keep the mix well covered and refrigerated and you should have no issues.

        Reply
    10. Daisy

      November 29, 2022 at 7:28 pm

      5 stars
      This turns out perfectly every time. This time I added finely chopped red and green peppers. I smear a tablespoon of mayonnaise on top of the crab meat and sprinkle Old Bay on top before baking. Delicious.

      Reply
    11. April Hannon

      November 23, 2022 at 12:20 pm

      Hello! Two Maryland Girls, here! We are making this as one of our appetizers for Thanksgiving, and wondering if this recipe will suffice for 5 people. We have vintage glass deviled crab holders and are serving 2 other apps. Thank you!

      Reply
      • Chef Dennis Littley

        November 23, 2022 at 12:46 pm

        That will make a great appetizer and will be enough for 5 people.

        Reply
    12. Ashley

      November 05, 2022 at 12:32 pm

      5 stars
      I have been searching for a recipe that comes close to Crabmeat Remmick, a dish at my favorite old-school restaurant in the OBX, for many years. This was excellent!! I added shredded mozzarella and sprinkled Old Bay over the top (I baked in two ramekins). Close as I have ever come to replicating the dish. Simple and quick also. Thank you so much!

      Reply
      • Chef Dennis Littley

        November 05, 2022 at 3:35 pm

        you are very welcome and I’m happy to hear you enjoyed the crab imperial… I love the Outer Banks!

        Reply
        • Karen Meyers

          January 22, 2023 at 7:10 pm

          5 stars
          Outstanding! We enjoyed this tonight with baked fish.
          This Maryland girl thanks you most sincerely for sharing the recipe and your incredible talent.

        • Chef Dennis Littley

          January 23, 2023 at 8:14 am

          You’re very welcome and I’m happy to hear you enjoyed the crab imperial! I hope you find more delicious dishes on my website to try.

    13. Sue

      November 01, 2022 at 9:16 pm

      I am going to make this this weekend but am wondering why there is no imperial sauce like so many others?
      Is it dry without?
      Thank you.

      Reply
      • Chef Dennis Littley

        November 01, 2022 at 9:57 pm

        I’m not sure what you mean, there is an imperial sauce in the recipe, otherwise it would just be crab meat.

        Reply
        • Kate Baldino

          January 30, 2023 at 9:59 am

          Hi!
          I do not have a little ramekin dishes, I would like to bake it in a glass casserole square pan. How much longer do you think it will take to cook it?

        • Chef Dennis Littley

          January 30, 2023 at 10:08 am

          It all depends on how big the casserole is and how deep the mixture will be. As long as it’s not too deep, it should only take an extra 5 minutes to bake. I would use an instant-read thermometer to make sure it has reached 165 degrees F in the center of the pan.

      • Ashley

        November 05, 2022 at 12:38 pm

        Hi, Sue!
        Made last night and followed the recipe, folding the crabmeat into the Imperial Sauce. It bakes up wonderfully and isn’t dry at all. Hope this helps.

        Reply
        • Linda

          February 23, 2023 at 9:49 pm

          5 stars
          Delicious and easy to make! We’ve never had Imperial Crab before (or have heard of it) But thought it sounded good. We live in northern California so we used Dungeness crab. We will make it again. Thank you!

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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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