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    Home » Recipes » Seafood Recipes

    Maryland Style Jumbo Lump Crab Imperial

    Published: May 14, 2022 by Chef Dennis Littley

    75.8K shares
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    4.55 from 451 votes
    Jump to Recipe Jump to Video Print Recipe

    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.

    Table of Contents:

    • What is Crab Imperial?
    • What is an Imperial Sauce?
    • What ingredients do I need to make Crab Imperial?
    • What Type of Crabmeat Can I Use?
    • How do I make Old Bay Seasoning?
    • Do you add peppers to crab imperial?
    • How do I make imperial sauce?
    • Should I top Crab Imperial with Bread Crumbs?
    • What Else Can I use Crab Imperial For?
    • Cooking Tip:
    • Recipe FAQ’s
    • More Recipes You’ll Love!
    • Maryland Style Crab Imperial
      • Ingredients
      • Instructions
      • Video
      • Notes
      • Nutrition

    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.

    Chef's Choice
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    These scallop shells are perfect for crab imperial and other seafood dishes.

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    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.
    10/01/2023 06:18 pm GMT

    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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    4.55 from 451 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 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes 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 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
    US Customary – Metric
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    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. Chrisie

      October 25, 2022 at 11:21 am

      If you double or triple the recipe and put it in a baking dish how long should you bake it .. thank you … I love crab .. this imperial sounds wonderful..

      Reply
      • Chef Dennis Littley

        October 25, 2022 at 11:27 am

        It should take an additional 10-15 minutes depending on how deep the baking pan is. The best way to tell for sure is to use an instant-read thermometer and make sure the internal temperature is at least 165 degrees. You don’t want it to cook too long because it can dry out.

        I don’t if you saw my crab dip recipe, it is OMG delicious! https://www.askchefdennis.com/hot-crab-dip/

        Reply
    2. M Lanza

      September 17, 2022 at 6:28 pm

      5 stars
      Love this!!! I mix about a quarter cup each, bread crumbs & Parmesan, add to top and broil for the last 3 min! YUM!! Serve with garlic – cheesy bread!

      Reply
    3. Li Chase

      July 30, 2022 at 9:33 pm

      5 stars
      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!

      Reply
    4. Elizabeth

      July 02, 2022 at 6:02 pm

      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?

      Reply
      • Chef Dennis Littley

        July 02, 2022 at 6:23 pm

        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.

        Reply
    5. Mike

      June 15, 2022 at 3:46 pm

      5 stars
      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!

      Reply
      • Mike

        June 15, 2022 at 3:48 pm

        5 stars
        I meant to rate if five!

        Reply
    6. Robyn Hausmann

      June 13, 2022 at 10:04 am

      5 stars
      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

      Reply
      • Chef Dennis Littley

        June 13, 2022 at 10:23 am

        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.

        Reply
        • Bobawhoie

          September 27, 2022 at 5:50 pm

          Thank’s CHEF!!!
          If I were to use it in stuffed flounder would I still need to cook it in 350-degree oven for 20-25 minutes? Wouldn’t the flounder be way over cooked??

        • Chef Dennis Littley

          September 28, 2022 at 8:27 am

          the crab imperial will help keep the flounder moist. Just make sure to also add some water to the pan so as it bakes it will keep it from drying out

    7. Karen

      June 07, 2022 at 12:54 pm

      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!

      Reply
    8. Vee

      May 22, 2022 at 10:18 pm

      5 stars
      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!!!!!!

      Reply
    9. Brenda F

      May 01, 2022 at 9:53 am

      5 stars
      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

      Reply
    10. Jeanine

      March 02, 2022 at 3:36 pm

      I don’t have separate dishes to make this in Could I use a glass round 9” pie pan or a bread pan?

      Reply
      • Chef Dennis Littley

        March 02, 2022 at 3:43 pm

        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

        Reply
    11. Loretta Ringley

      February 12, 2022 at 4:06 pm

      5 stars
      Great recipe, I’ve used it several times. This time I stuffed portabella mushrooms. Topped with just a little cheese. They were great.

      Reply
    12. Lisa Cole

      January 29, 2022 at 6:52 pm

      5 stars
      Thank you Chef Dennis we love this recipe. Lisa Cole – Cole’s Chesapeake Crabs

      Reply
      • Chef Dennis Littley

        January 29, 2022 at 7:13 pm

        you’re very welcome Lisa!

        Reply
    13. Ann

      December 26, 2021 at 8:44 am

      5 stars
      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!

      Reply
      • Chef Dennis Littley

        December 26, 2021 at 9:18 am

        I am very happy to hear you have been enjoying my crab imperial. I hope you find more delicious recipes to try!

        Reply
        • Lisa Cesnick

          January 15, 2022 at 2:49 pm

          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

          January 15, 2022 at 6:48 pm

          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

          April 23, 2022 at 8:13 pm

          5 stars
          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

          April 23, 2022 at 9:02 pm

          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!

    14. Dianne Raskopf

      October 14, 2021 at 10:37 pm

      This Crab Imperial recipe sounds delicious. Can this recipe be doubled or quadruped for a larger crowd?

      Thank you.

      Reply
      • Chef Dennis Littley

        October 15, 2021 at 9:58 am

        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.

        Reply
        • Dianne Raskopf

          October 15, 2021 at 4:53 pm

          If this recipe is doubled or quadrupled, would that change the cooking time?
          Thank you

    15. Colleen

      August 17, 2021 at 4:41 pm

      Can I assemble this in a baking dish, freeze, and bake it later?

      Reply
      • Chef Dennis Littley

        August 18, 2021 at 1:12 pm

        you can do that, but crabmeat does not freeze well and it won’t be as good as could’ve been

        Reply
        • Kate

          June 13, 2022 at 10:46 am

          Hi! I have a small square glass dish. Would this be acceptable instead of smaller ramikens?

          Thank You
          Kate Baldino

        • Chef Dennis Littley

          June 13, 2022 at 10:50 am

          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.

    16. Jenn

      May 11, 2021 at 6:22 pm

      5 stars
      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.

      Reply
      • Justine

        September 25, 2021 at 1:56 pm

        How is this served? What do you serve with it? Never had this before.

        Reply
        • Chef Dennis Littley

          September 25, 2021 at 6:00 pm

          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.

    17. Megan

      May 09, 2021 at 6:40 pm

      5 stars
      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.

      Reply
    18. Kate

      March 05, 2021 at 6:24 pm

      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!

      Reply
      • Chef Dennis Littley

        March 05, 2021 at 6:45 pm

        It will hold up uncooked for a day. Just keep it cold and covered. It’s much better freshly cooked than reheated

        Reply
        • Atom Gardiner

          June 30, 2021 at 12:39 am

          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

          June 30, 2021 at 8:35 am

          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!

    19. Denese

      March 02, 2021 at 3:29 pm

      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

      Reply
      • Chef Dennis Littley

        March 02, 2021 at 3:34 pm

        it should be per serving, it is just an estimate

        Reply
        • chuuck

          September 30, 2021 at 6:47 pm

          am I wrong or is this basically a crab cake recipe without the breadcrumbs and forming?

        • Chef Dennis Littley

          October 01, 2021 at 7:10 am

          It’s pretty close.

    20. Steph T.

      February 28, 2021 at 10:34 am

      5 stars
      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!!

      Reply
      • Chef Dennis Littley

        February 28, 2021 at 1:18 pm

        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!!

        Reply
      • Danny

        May 09, 2021 at 5:15 pm

        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!!

        Reply
      • Janel P

        April 15, 2022 at 2:59 pm

        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!!

        Reply
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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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