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.
Shannon says
Can you make the sauce with the crab ahead of time and then put in ramekins to bake the day of?
I am thinking 2 days ahead if possible????
Chef Dennis Littley says
I wouldn’t mix the crabmeat with the imperial sauce 2 days ahead of time. First its got raw egg in ti, and second its going to weep and break down. I would make the sauce in the morning and mix it together a few hours before you need it. It really doesn’t take a lot of time and the end result will be so much better.
Ed B says
We haven’t had crab imperial in 20 years. This is a good recipe and showcases the mild crab flavor. Next time we may add a little zing, like a touch of dijon or sour cream. Your thoughts?
Chef Dennis Littley says
You could add a little djon but I’m not sure I would add sour cream to the mixture. The flavor really wouldn’t stand out and it might weaken the imperial sauce. You could also try a little dry mustard.
j.james says
I always save a little imperial sauce for a topping before a quick broil
Stacy says
It’s true, easy and elegant!
Chef Dennis Littley says
Thank you! I’m glad you enjoyed it.
Gail Bouwkamp says
Could I bake it in a 9×11 or 13 baking dish instead of smaller dishes?
Chef Dennis Littley says
You can certainly bake it in a baking dish, it just won’t look as good when you serve it. Also make sure the layer in the baking dish isn’t too thin.
JoAnn says
This was my Mom’s favorite to order at a restaurant in Florida. She also would make it herself and of course extras for her children living in Sarasota also. Thank you so much for sharing.
Chef Dennis Littley says
You’re very welcome JoAnn, I hope you enjoy my crab imperial, it was always a very popular dish during my restaurant days.
Linda says
Cart wait to prepare this. Sounds fabulous, my mouth is watering already.
Barbara says
I’ve never seen sugar added to crab imperial recipes. Does this sweeten the imperial sauce?
Chef Dennis Littley says
Not at all. Sugar like salt is a flavor enhancer. It helps balance the overall flavors in the recipe, but you can leave it out, if you prefer.
Norma E. says
Delicious! Thank you.
Can leftovers be frozen?
Chef Dennis Littley says
This type of dish will not freeze well. It’s better to reheat the leftovers and eat them the next day.
gOf sides says
This is a delicious recipe! I’ve prepared it 4 times and my wife absolutely adores it. The most recent time, she asked me to stuff mushrooms with it. I knew the mushrooms would add a lot of moisture so after washing and removing the stems, I let the caps sit for 24 hours in the refrigerator. I also let the fully prepared crab mixture drain in a metal sieve for 24 hours in the refrigerator and removed the egg whites (though I did use 2 yolks). I cooked them at 350F for 24 minutes.
The stuffed mushrooms were AWESOME!
Thank you so much for this recipe. I’m a decent cook but a total autodidact and was unfamiliar with Imperial sauce – even though I love Old Bay and grew up on the Eastern Shore of Maryland. It’s neat to have a new use for Old Bay in my kitchen!
Chef Dennis Littley says
You’re very welcome, I’m very happy to hear you enjoyed the crab imperial and stuffed mushrooms. I’ve been using that recipe for longer than I care to remember and has always been a big hit.
Paul says
Wondering how it would work with scallops as an addition to the lump crab. What are your thoughts? I have two pounds of frozen scallops that are just too small to sear. Was thinking of adding that to the recipe and serving as a stand-alone entree for a dinner party of 8.
Chef Dennis Littley says
Adding scallops to the imperial won’t come out the way you’re hoping for. You could make my baked seafood casserole, where they would be in a sauce along with crabmeat and other seafood, but I would just stick with just the crabmeat to make the crab imperial.
Jane Maloney says
THUMBS UP! BLESSINGS to you and your Family!
Chef Dennis Littley says
Thank you!
Brenda M Haley says
I’ve been using Chef Dennis’ crab imperial recipe for years because it’s the best! I’m not a great cook but my family thinks I’m Gordon Ramsay when I make this for them. Invariably, I burn the brussel sprouts so they know I made the meal…lol. Thank you, Chef Dennis, for sharing your incredible recipes with us – gratefully, Brenda 🙂
Chef Dennis Littley says
I’m very happy to hear you’ve been enjoying my crab imperial recipe, its definitely one of my favorite recipes! I have great crab cake recipe if you’re looking for one.
sue says
Would it be overkill if I make extra imperial sauce to pour over top before baking?
Chef Dennis Littley says
Imperial sauce is the binding agent, I don’t think you’ll get the results you’re hoping for
kim says
Sue, I am a lifelong Marylander (over 60 yrs) and we spread a thin layer of just mayonnaise on top after it comes out of the oven. We then broil it for 30 seconds to 1 minute, just until it starts to bubble and brown. Be careful if you are using ramekins or casserole dishes because the high heat of the broiler can cause them to crack, break, or even explode. We either use the shells (like those shown above) or we gently form them into an oval shape about 1 – 1 1/2 inches thick then bake and broil them on a foil covered cookie sheet.
Carol M. says
Made it last night and the recipe was simple but delicious. The sauce had a curdled look while eating. Not sure why. I cooked the shells at 350 for the recommended time, but since they didn’t appear the right color, I raised the heat to 375 for a couple of minutes. Also, I didn’t use a thermometer. Just went with appearance. Will be making the recipe again but want to correct my mistake. Thx
Chef Dennis Littley says
High heat and extended cooking time will sometimes cause that curdled look, but doesn’t affect the taste. Try cutting back the cooking time a little.
Wendy L. says
I’m going to make this recipe tonight for our New Year’s Eve dinner – can’t wait to try it! I’m just wondering something – a lot of crab imperial recipes call for a little Worcestershire sauce, but yours doesn’t. Is there any particular reason why you omitted this? Thanks and happy New Year!
Chef Dennis Littley says
I don’t feel it helps the flavor.
Kirk says
Elegant and delicious! I made this in ramekins and it turnrd out beautifully. I loved how simple it was to make and how much my guest enjoyed it. Thank you for sharing.
Chef Dennis Littley says
You’re very welcome and I’m happy to hear you enjoyed my crab imperial!