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 (Best foods or Dukes Mayo are also good)
- 1 teaspoon sugar
- 1 teaspoon old bay
- 1 teaspoon Italian parsley finely chopped
- 1 large egg lightly beaten lightly beaten (for a richer version use two egg yolks)
- ½ teaspoon 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.
Barbara Moss says
I make this all the time as a casserole. Easy and low carb. Sometimes I use a little yogurt for some of the mayonnaise.
Chef Dennis Littley says
It was always one of my biggest sellers in my restaurant days. I’ve never made it as a casserole before. I’m glad it worked out with the yogurt.
Lisa says
I absolutely LOVE this! It’s so close to a recipe I used over 30 years ago but that one I remember, it had like an egg mayonnaise mixture that you mix but you also put some it over top and it would make it fluffy on the top. That’s the best way I can describe it, it was sort of like really airy egg mix or something, I’m not sure but I’m sticking with this recipe, it is to the Moon and back 😋🥰 Thank you! ❤️
Chef Dennis Littley says
I’m happy to hear that you enjoyed my crab imperial recipe.Years ago one restaurant I worked at used to put a faux hollandaise on top, that would puff up a bit. That sounds like what you’re talking about.
Kathy Pelusio says
This is so amazing! I actually use snow crab. I only buy the crab legs when they are on sale & stash them in the freezer. My husband loves it so much! Thank you so much for sharing.
Chef Dennis Littley says
You are very welcome and I’m happy to hear you enjoyed my crab imperial and the snow crab worked well with the recipe.
LuLu says
Can’t wait to make it thanks for the recipe
Maryland says
I intend to use the imperial sauce over some slightly dry clam stuffies tonight. I think this just might work! thank you and I always enjoy your recipes
Chef Dennis Littley says
I’m happy to hear you’ve been enjoying my recipes! Let me know how the imperial sauce worked with your clam stuffies.
Maryland says
loved it. thank you
Chef Dennis Littley says
You’re welcome, I’m happy to hear you enjoyed the crab imperial.
Mary says
I’m going to make this tonight. what thinking of adding some shallots. thoughts???
Chef Dennis Littley says
Youy can definitely add shallots, but they might add a more prominent flavor to the dish. I like to keep the flavors simple so the flavor of the crabmeat shines.
Sue says
Perfect… we enjoyed this recipe more than a crab cake recipe. No filler and to sauce was not over powering and you could still taste the crab meat
Chef Dennis Littley says
I’m happy to hear you enjoyed my crab imperial! It was always a big seller during my restaurant days.
Norma skoglund says
Would it be possible to use pasteurized egg and not have to cook as long to insure crab does not get too dry?
Chef Dennis Littley says
I’ve never had it dry out, but you can reduce the cook time if you use pasteurized eggs.
Tammy says
Absolutely love crab imperial but have never found a recipe to live up to my favorite restaurant entree until now. Love the recipe and the ease in making the imperial sauce. Delicious. However, I had one problem… it was a little dry and not enough creamy sauce which I think was totally 2 errors on my part. I think I slightly over baked it and I think my ramekins were too large. What oz. ramekins work best and also I used colossal lump crab meat rather than jumbo lump. Any advice to get it to perfection because it’s so close and I will be making it again. Thank You!
Chef Dennis Littley says
Using jumbo lump, you would have had extra sauce, so I would think it was over baked or your oven runs hotter than mine does. 5-6 ounce ramekins would work for 3 portions to a pound. It’s okay for it to be mounded a little higher than the top of the dish.
Once baked the sauce won’t be creamy, it does bake into the meat, but it shouldn’t be dry.
Tammy says
Thank you so much for the help and the recipe
Chef Dennis Littley says
You’re welcome
Ethel frazer says
Tried it. LOVED IT and am about to make it for #1sons birthday
Chef Dennis Littley says
That’s what I love to hear! Thanks for letting me know you enjoyed my crab imperial recipe.
Eileen J Blackburn says
Why do you need sugar int this recipe?
Chef Dennis Littley says
Sugar is a flavor enhancer and balances the heat from the old bay
Mary Beth Korup says
I am making this recipe for the first time. My question is, do I butter the ramekins beforehand?
Chef Dennis Littley says
You can if you want to, but it’s not necessary
NetT says
I v absolutely love this recipe I make it often. I cut the old bay in half so it doesn’t overwhelm the flavor of the crab.
Chef Dennis Littley says
Thanks for letting me know you enjoyed my crab imperial and that you adusted the seasoning to your taste preference! I do love fresh crabmeat and its sweet natural flavor.
Karen Fell says
This is the best crab imperial recipe. I have shared with all my crab lover friends. We don’t make crab cakes anymore! We catch our own crabs all summer, pick and freeze for enter crab dinners. This is our favorite crab meal!
Chef Dennis Littley says
I am very happy to hear that you and your friends have been enjoying my crab imperial, you made my day with your comment!
Elaine C in NYC says
The raves and reviews are true. As a born and raised Baltimorean, Chef Dennis’ recipe for things like Crab Imperial and Hot Crab Dip are the truth! If you want to impress friends and family with authentic, restaurant quality food, follow his recipes. Thank and bless you Chef Dennis!
Kathy Burleson says
Hi, speaking as a woman born and raised on the water in Baltimore this is the only crab imperial recipe I will make. Thank you so much for this recipe I’m making mushrooms stuffed with crab imperial for my husband and myself tonight for Christmas Eve along with twice-baked potato, steamed asparagus with hollandaise sauce homemade dinner rolls, and cheesecake for dessert
Chef Dennis Littley says
It sounds like an amazing Christmas feast I hope you have a joyous holiday!
Claire says
A Baltimoron here too! Making this recipe to stuff mushrooms tonight! Merry Christmas and Thank you Chef Dennis! God Bless