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.
Annette says
One of my favorites of all time
Gloria says
Good morning, can’t wait to make these recipes, thank you do have a great day.
Jeffrey Evans says
I made this last night but with some modifications.
PreCook 1 lb Ziti, double Mayo, eggs and old bay, add 1/3 cup heavy cream and 12oz sharp cheddar shredded .
Mix all ingredients except ziti and crab. After well mix add crab, mix by folding well, add ziti, mix by folding well. Place mixture in glass 12×12 baking dish (Corning wear), bake 350 for 22 minutes, let cool.
This was fantastic! And we have left over’s!
I was able to fill 3/4 full a 12×12 and an 8×8 dish.
Chef Dennis Littley says
that sounds ah-mazing!! Thanks for sharing
Nadia says
Can this be made ahead and baked later
Chef Dennis Littley says
yes, it can. You can prep it in the morning and bake it later in the day. I wouldn’t make it ahead any longer than that.
Elizabeth Povar says
This is an amazing recipe. I’ve tried to make Crab Imperial before and it always comes out too spicy, or too soft, or too bland…..this is perfect. I made no changes to the recipe, and I cooked it in two (yes, just two) french onion soup tureens. Perfect. This is now my “saved” and “only” crab imperial recipe.
Chef Dennis Littley says
I’m very happy to hear you enjoyed my crab imperial recipe. It’s one of my wifes favorites!
Tina says
I can’t wait to try your crab imperial recipe!
James Cecil says
I served this recipe last Christmas. Traditionally my Grandmother from Southern Maryland served a crab casserole dusted with authentic (almost powder drt) Smithfield ham, It has a unique pungent taste. And so, I made two versions of this simply perfect recipe; one plain and the other with a slight dusting of the ham. Very subtle smoky flavor is a nice compliment to the sweetness of the crab meat.
Paul says
Delicious! Took longer in the oven, but instant read thermometer worked well. Wanted something that allowed the taste of the fresh (Jumbo Lump) crab meat to be on top. Crab wasn’t swimming in heavy cream sauce. Served with Caesar salad and some left-over Italian that I made into garlic bread. I will make this again!
Alton says
Have made it twice. Love it.Instead of Old Bay seasoning. I use Magic Salmon seasoning.Pan sear salmon & carmel roasted broccoli & garlic & crab imperial, Yum
Terry Bailey says
Husband enjoyed emencely
Judy Marshall says
First timer. Now I know what goes into my stuffed lobster, shrimp, flounder. It was delicious and easy peasy to make! Cooked longer than the 20-25 since I used one large bake dish instead of individual ramekins.
Served with tomato-mozzarella caprese and garlic bread!
I will save the rest and pick up some fish filets for the rest.
Highly recommend this recipe!
Chef Dennis Littley says
I’m happy to hear you enjoyed the recipe Judy! Thanks for the great review and comment
Antonio Lugo says
What does the asterisk next to “casserole dishes” mean?
Chef Dennis Littley says
Just a punctuation error, sorry for the confusion
Tony Lugo says
Hi Chef.
What does the asterisk next to “casserole dishes” mean?
Chef Dennis Littley says
Just a punctuation error Tony, sorry for the confusion
Elmira Francis-Arway says
Thank you, we are having this for dinner.
Lee says
I already have Old bay season you told how to make it if J don’t have but you neglected to say how much to use in recepie if you already have it for the crab impe6
Please help… Thank you
Chef Dennis Littley says
its in the recipe, one teaspoon