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 dish, it’s a delicious way to serve up that lovely jumbo lump crabmeat. So I thought what better way to showcase this delicious crabmeat than with this timeless classic, especially since Crab Imperial is so easy to make
What is Crab Imperial?
Crab Imperial is a dish made up of crabmeat mixed with an imperial sauce then baked to golden perfection.
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 Crab Imperial. 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 crabmeat 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.
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 baking dish and place it on the center rack of your oven for 20-25 minutes at 350 degrees F.
What Else Can I use Crab Imperial For?
Crab imperial is perfect for stuffing Lobster, Shrimp, or Mushrooms.
This was Lisa’s first time having Cab Imperial, which made the event even more memorable. We had a tomato salad with hothouse Jersey tomatoes and a loaf of artisan bread that I had picked up at a local market. I used the bread for an oh so aromatic and tasty garlic bread. A very simple dinner, but definitely the taste of summer.
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 the perfect Crab Imperial 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!
More Crab Recipes You’ll Love!
- My Famous Crabcakes
- Flounder stuffed with Crab Imperial
- Lobster Stuffed with Crab Imperial
- Shrimp and Mushrooms Stuffed with Crab Imperial
- Salmon Stuffed with Crabmeat and Cream Cheese
Maryland Jumbo Lump Crab Imperial
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)
- squeeze of lemon juice
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
- 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.
Notes
Nutrition
Florida Wendy
I’m so glad I stumbled on to your site! I am originally from Baltimore. I’ve lived lots of places, but there is nothing like good B-More crabs. I was homesick and could not find my moms receipe for imperial and yours looked great. Tried it, ate it and it was delish!! Thanks!
Chef Dennis
Thanks for letting me know Wendy! I’m so happy to hear that you enjoyed my imperial. It makes a great crabcake too, I have a recipe for them on my blog too.
Dennis
Sally Smith
My grandfather used to make Crab Imperial and had special little crab shaped ramekins that he put it in. My brother still makes it and uses the same little ramekins plus some more that he found on eBay.
Chef Dennis
I remember those ramekins, we used to serve it in those as well!
Brenda
Do I add the freshly squeezed lemon in with the crab mixture or on top after it’s baked? Can’t wait to try this recipe and thanks for publishing it!
Chef Dennis
hi Brenda
actually add the lemon into the imperial sauce when mixing everything together. Thanks for pointing that out to me, I adjusted the recipe to show where it goes. You can of course serve it with some fresh lemon for those that enjoy adding it to their seafood, but mostly I use it just as a garnish on this dish, it really doesn’t need anything at all.
The imperial makes a great stuffing for flounder, mushrooms or on top of shrimp for stuffed shrimp. And by adding a 1/2 a cup of bread crumbs to the mix it makes excellent crabcakes, that you can either bread and saute or leave unbreaded and bake.
Let me know how it turns out
Cheers
Dennis
Maryland Cook
Living in Maryland I have eaten a lot of crab imperial so I feel I can judge it fairly well. This recipe is simple and very, very good. The beauty lies in not too many ingredients, letting the sweetness of the blue crab shine through. Great recipe and great to serve for dinner guests in individual ramekins. Highly recommend
william
I first tasted this classic at my after prom night in 1952. Thank you for keeping the traditon alive.I
Chef Dennis
you’re very welcome William!
Kathy
We are from Maryland, transplanted to Florida and have had this while living there. I made this and we absolutely loved it!!! However, I used about a tablespoon of old bay in 16 oz of lump crab. It’s really not too much at all and gives it the “Maryland” made taste. I will be making it again for my husband, probably Valentine’s Day. It’s a dish we really, really enjoyed. The picture alone made our mouth water!!!!
Chef D
Hi Kathy
people from the Eastern Shore area can really appreciate Old Bay and I tend to use a little more as well, but for newbies it sometimes comes as a shock..lol so I stated a smaller amount, you can always add more! I’m very happy to hear that you enjoyed it! I don’t know if you saw the post but I did a lobster tail with the crab imperial on top of it, I get the lobster at Sams club fairly inexpensively (for lobster). It also makes nice stuffed shrimp and stuffed mushrooms, add a little bread crumbs and a wonderful crab cake!
Cheers
Dennis
Sarah
This is a great recipe! Had with french bread and a salad. It is so simple and good.
Chef D
Happy to hear that you enjoyed it Sarah! It works great for stuffed shrimp, stuffed flounder and stuffed mushrooms, it was always a favorite in my restaurants.
Sue
Excellent recipe!
Chef D
thank you Sue!
Kathleen
I worked at a restaurant in Rehoboth Beach DE 3 decades ago and we served as an app crab imperial in a mushroom cap, I have been looking for the recipe for ages so I can recreate a perfect bite! Thank you for posting this, can’t wait to make and use for a party this weekend!!!
Chef D
you’re very welcome Kathleen, I always did a stuffed mushroom app as well, just not with jumbo lump. Claw works well with stuffed mushrooms and a lot less expensive!
Nancy
I tried the Maryland Jumbo Lump Crab Imperial recipe tonight and I thank you! It was wonderful and simple to make. My family and I loved it.
Chef D
Thanks for letting me know Nancy, I’m happy to hear it was a hit! I love using that same stuffing for stuffed flounder, and stuffed shrimp too! Also if you add some bread crumbs in, it makes a great crabcake!
The Mommist
Oh my!!! Looks great! I’m obsessed with decapod crustaceans. I can’t wait to try this recipe! Thanks for sharing this amazing recipe. 🙂 Bless your good soul!
Lauren @ Girls Gone Food
I’ve never had this before but I love crab cakes so I am sure that I will love it! It looks delicious and so easy to make!
Debi Siefert
Back in the day you could get crab imperial everywhere here (Pittsburgh). I had never had one I didn’t like, until I went to Maryland. This trip changed my world. I love shell fish and crustaceans. I’ve been looking for that crab imperial for thirty years. Either they’re to soupy or have no sauce. So Chef Dennis I am going to give this a try, it looks decadent,easy and delicious. I will be making it tomorrow, I will be sure to let you know how it rates. Thank you for sharing this recipe. Hope your feeling better. Oh I watched your video where you discussed knives. Your right you don’t need an expensive knife but you do need a sharp knife! Thanks again.
Chef Dennis Littley
Thanks for stopping by Debi! I also remember when crab imperial was king on the menus and I hope my recipe works well for you. I actually just picked up a pound of lump at Sam’s Club to make crab imperial at home. The crab meat is pasturized and not exceptional but at least its blue claw crab from American waters. So often the only crab you see is from other parts of the world, and its just not the same.
Mary
I am a newbie blogger [still finding my way around the blogging community] and came upon your site through Pinterest a few days ago. I was so pleased to see this classic recipe using our Maryland Blue Crabs. I live on the Eastern Shore where crabbing, as you know, is a major local industry which deserves to be promoted by chefs such as yourself. I have also added a link from my Facebook page [also new, although I have had a personal one for a couple of years] which reads : Used an almost identical recipe in my family pub/restaurant a few years ago, so I know this recipe is all that a Crab Imperial should be…and yes, it is a classic ! No additional frills or concoctions are needed to dress up our famous Maryland Blue Crabs…!! Thank you Chef Dennis for sharing this wonderful recipe.
Chef D
I’m so glad you stopped by Mary, and I’m happy to hear you like my crab imperial, it is quite simple because the crab should always be the star!
If i can ever be of any help don’t hesitate to ask!
DB-The Foodie Stuntman
Thank you for reintroducing this classic!
Chef D
You’re very welcome!
MaryKay@JustforCooking
You had me at crab. ;.)
Thank you for the nice words on Memorial Day. My husband is a vet and my nephew just got back from overseas.
Chef D
You’re very welcome, both my parents served in the Army, as did my brother and son. My brother was the only to escape combat, and thankfully everyone else got through it and home safely.
We need to always remember why we can sleep safely at night, it’s doesn’t happen by itself.
Thanks so much for stopping by today!
alyce culinary thymes
Wow this sounds delish. Love crab.
Linda
I live in Baltimore,,,we have crab cakes at least once a week.
I never made crab imperial as every recipe I ever saw used green pepper.
That was a turn off,,, took away from the crab taste,,,somehow I never thought to leave it out.
This is the way Baltimore restaurants prepare it ,,,,,I only ever ordered it once..
Soooo, happy I stumbled on your site today. I will make this tomorrow.
We have a 57 year old son with CP fries and crab cakes are his favorite foods,,,This is why we have it at least once a week
Chef D
Thank you so much for stopping by Linda, I’m so glad you found my site today! I hope your son enjoys the crab imperial!
Palatable Jazz
Glad that you shared this recipe with us, Thank you. This helped me come up with an idea for girl’s night.
Chef D
You’re Welcome! I think the girls will be eating well!
Amelina Anak Nyalu
I one to follow you but I’m not really speak English….aspirations….n
Colleen
You need to try it with Smith Island Crab! A bit more expensive, but it is worth it – and is definitely Maryland Crab meat. Looks yummy!
Beth @ Good to be the Cook
This looks amazing! I saved it, can’t wait to try!
Peggy
I love all sorts of different variations on crab, but I must say – this sounds the tastiest!