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.
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, 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 Mayonaise 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 your ingredients up ahead of time speed 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 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 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 1/4 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!
If you enjoyed this recipe you’ll love these!
- 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
- 1/2 cup Hellman’s Mayonnaise
- 1 tsp sugar
- 1 tsp old bay
- 1 tsp finely chopped Italian parsley
- 1 large egg lightly beaten
- 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
Renee says
Chef Dennis, you are the Bob Ross of cooking! Your soft, calm voice and detailed instructions are spot on. I look forward to seeing you cook every week day!
Jacqueline hanna says
I did not see an egg in your crab imperial recipe! Could you send me the recipe?
Chef Dennis Littley says
its in the ingredients. one egg lightly beaten
Chris Iadisernia says
Have you ever frozen in milk? Works perfect? Put in Tupperware cover to top with milk
To defrost Put in colander gently squeeze out milk tastes like the day you picked it!
Chef Dennis Littley says
I have never tried that method, it sounds ineresting
Sandy and John Deustachio says
Hello from Florida though I am an original Baltimore girl, loving life and trying this recipe tonight 🥰 I will respond later on my results.
Ken says
Got a recipe for crabmeat au graten?
Chef Dennis Littley says
I do not, but thanks for the idea.
Carli says
I was wondering if you could answer a question for me. I made crab imperial last night and was wondering why mine did not turn out creamy? It almost seems gelatinous. Did I cook it too long?
Chef Dennis Littley says
Crab Imperial is not going to be creamy when it’s done baking. If it was dry you may have baked it too long and you could add more sauce but the consistency is more on the gelatinous side than creamy side. You could also try adding cream cheese to the mixture if you prefer a creamier texture, but the reason this dish was so popular was the flavor the imperial sauce imparted to the crabmeat.
Andrea Baker says
Using Swerve in place of sugar, I made this recipe and it bakes up perfectly! This should be on your bookmarks! Easy and feels like summer comfort food!
Thanks for the perfect recipe!
Sharon says
Trying for 1st time today, Will let you know.
Jane says
WhT can I use instead of Old Bay?
Chef Dennis Littley says
Here is the recipe to make your own old bay seasoning.
2 tablespoons celery salt.
1/4 teaspoon paprika.
1/8 teaspoon ground black pepper.
1/8 teaspoon cayenne pepper.
1 pinch dry mustard.
1 pinch ground nutmeg.
Anita Heck says
So easy to make. Thank you.
Debra says
Missing my favorite restaurants in Maryland I was desperate no fresh crab meat in Pennsylvania mountains so I bought a can of crab meat to make crab cakes. Then I remember crab imperial hoping I would have all the ingredients and a simple recipe. Then BOOM I found the perfect recipe.
Thank You. Debra
I got to get out of this place no candles smell of brackish
water
Laurie says
My absolute favorite crab recipe for just me or company! Made according to recipe.
Chef Dennis Littley says
Its a keeper! We love crab imperial!
Carol Mueller says
Very nice. Simple, elegant quick meal.
William Issac Orvis IV says
All ingredients combined looked phenomenal,as it was being cooked smelled EPIC , as well as a easy to prepare / simple to make classic . WAS ABSOLUTELY DELICIOUS-THANKS
Kristin says
Can a I freeze after baking?
Chef Dennis Littley says
I don’t advise freezing crabmeat, it doesn’t hold up well in the freezer.
Stephen Andrew Makowski says
I don’t know why it’s not popular any more it’s fantastic
Tracey says
Jumbo lump is really expensive and the restaurants can cut the jumbo lump with other things in other dishes, imperial doesn’t allow for that so it has come off everyone’s menu. It is sad because it is so good.
richard anders says
When I was growing up there were 2 Restaurants that had outstanding seafood . Both located in Harford county md. Blue Bell and Red fox lounge. I think they traded recipes. They both made a stuffed lobster with a crab imperial top with what I would describe as a meringue that had been browned. The most delicious few bites to introduce the taste buds to the feast ahead. I would beg if nessessary the right person for a recipe or a point in the right direction on how to make this wonderful topping. Can you help.
Carol says
I grew up in Bel Air, and the Red Fox Lounge really did have the best crab imperial. Didn’t get it at the Blue Bell, though.
MARY STEPHENS says
Since I being raised in MD I am a great fan of CRAB imperial! GREAT JOB!
Paula says
I made this for our Superbowl party; 😳
It barely had a chance to cool off before it was all gone😃😍💯🍸
I never even got close enough to taking a picture.
Chef Dennis Littley says
I’m happy to hear the crab imperial was a hit!
Lisa says
I loved it. It was so easy to make and I had mushrooms so I was able to stuff them. Thanks for the new recipe.
Bess Matamoros says
This recipe is phenomenal. Exceeded all expectations. A premier dish. Served this alongside New York Strip, Garlic butter Mushrooms, and Asparagus. So flavorful and was the star of the meal. Thanks for the recipe Chef Dennis.
Vicki F Smith says
I will definitely have to try this recipe.
KaSheena Q says
Absolutely loved it! Was a hit with the entire family. Was able to stuff 3 chicken breast and make 3 crab cakes. Will definitely be making this again.
Lydia B Magill says
So glad to find your easy recipe for Crab Imperial. I have had it but once – at my cousin’s rewedding rehearsal dinner at Turf Valley in 1975 – and sadly, not again since then! Obviously, the flavor was incredibly memorable, and I am looking forward to treating myself, my husband, and our grown daughter to it very, very soon.
Kind regards!!
Terry says
I’d like to make this for wine dinner Feb 15 , we have one member who is pescatarian so we do seafood for her sake , what do you suggest as side dishes , thank you
Chef Dennis Littley says
You could do roasted or baked potatoes (or sweet potatoes). Rice is always a nice choice, cook with a little chicken stock and butter. As for veggies, just about any green veggie would be nice, we often do asparagus or whole green beans, but spinach or another leafy green would be good as well.
You could always go all Jersey Shore on them and serve coleslaw, french fries and stewed tomatoes.
Good luck with the dinner and let me know how everyone likes the crab imperial.
Thomas Hansen says
Chef Dennis, I am making imperial for 100 on NYE as part of a 3 protein buffet. I have 14lbs of mixed crabmeat & because of the cost and to increase servings I am adding 10lb of 26/30 raw shrimp which I plan on cutting up into jumbo lump size pieces. Do you reccomend doing anything to the shrimp prior to putting it in the oven?
Jessica says
I usually make this ever new years and make it the day of. This year, I’d like to make it the night before and bake it the day of. Would that be ok? Everyone loves this dish at new years!
Leamho says
I followed this recipe to a T and served in on Christmas as an appetizer. It was simply delicious, we all loved it! Being from California, we are all about Mexican Food. For New Year’s day, I am making this recipe and making crab burritos with avocado slices, tomato’s, and cilantro We usually put homemade pinto beans and Mexican Rice in our burritos but I think I’ll keep my burrito simple and have the beans and rice on the side. Don’t want to lose the crab taste! Thank you for this simple and delicious recipe. It’s already in my recipe book!
Chris M says
A relative brought 2 pounds of lump crab meat for Christmas and we were fretting over the idea of having to make a bunch of mini crab cakes. I found your recipe for crab imperial and it has quickly become a favorite! It is SO easy and looks and taste incredibly elegant. I can’t wait to repeat this for my next dinner party!
Joanne Fuss says
Tonight we tried this recipe. The only place I have ever had Crab Imperial is at the shore in Rehoboth Beach. It is on the menu at a few places, mostly as a stuffing or topping. I wish I had a can of lump crabmeat, but I had some that was just claw meat, it was still delicious and put together 1, 2, 3…
I didn’t have Old Bay seasoning, used paprika and a little garlic salt and it was really good!
MA Bennett says
Does Crab Imperial freeze?
Should it be frozen befor cooking or after
Thank you
Chef Dennis Littley says
I would not freeze crabmeat, it changes the texture.
Chris Iadisernia says
This looks awesome! I will make it & I’m Sure I will love it!
I usually use the old. Bay seasoning package for crab cakes & add tiny pieces of red & green bell pepper then make a rue sauce. With either one of these recipes can you freeze them?
When I pick my own crabs I put the meat in a Tupperware container fill it completely to cover crab meat and freeze. Comes out perfect no crystals & tastes just as fresh. Just thaw in colander & gently press out the milk.
Can you tell I LOVE blue claw crabs??? Lol
Virginia Hays says
Chef Dennis ~ I found this recipe about 6 years ago by Google. It’s the ONLY imperial crab recipe I will use. My family loved it. I made it first for a holiday dinner. Now, I’ll make it at the drop of a hat. I try to keep lump crab meat on hand for this. I’ve put it over a baked rock lobster tail (I’m overdue) and stuffed jumbo shrimp. Simply delicious. Thank You so much.
A true MD native who loved the crab imperial.
Chef Dennis Littley says
Thank you for the great review Virginia, and I’m happy to hear you’ve been enjoying my recipe for so many years!
Penni Mansour says
Hi Chef Dennis,
I live in Toronto, Canada. My family would love this, except for my brother-in-law who has a shellfish allergy. Can I make him separate one using an Atlantic salmon fillet? Any other suggestions would be appreciated.
Thank you,
Chef Dennis Littley says
If I understand you want to make a salmon imperial. The answer is yes. Cook the salmon till barely done and flake the meat. Follow the recipe and you should have an awesome dinner for your brother-in-law.
Penni Mansour says
Thank you so much! I’ve been pulling out my hair trying to plan menus as everyone now has allergies
and sensitivities.It’ s lovely to be able to please people without the work of planning a separate meal. Have a Happy Thanksgiving
Penni
Sarah Lane says
This Maryland girl loves this recipe! So simple and delicious. I made it with old bay grilled chicken. Also, I added old bay to the top and more crab meat and mayo👌🏻
Gloria Walczak says
I used this same recipe. Substituted lemon juice for lemon. Parsley for Italian parsley and added marinaded artichokes cut them. Came out delicious.
Janet says
I’d like to use this crab imperial as stuffing for mushrooms. Should I cook the stuffing first then put into the mushrooms? If so, how long and what degree to then bake the stuffed mushrooms?
Chef Dennis Littley says
hi Janet
no you don’t have to cook the filling first. There is actually a link on this recipe for stuffed mushrooms using the same filling, you can check it out for more details.
Janet says
Thank you for your reply. I have now checked out that link and will be making the recipe soon. It sounds really yummy!
Mary Ellen says
Have not made yet. Had crab imperial today at th e Crab Trap in Somers Point, New Jersey,. Excellent! Now I want to make it myself. Will try your recipe.
Chef Dennis Littley says
we are up in Ocean City for the month and just ate at the Crab Trap. I think mine is every bit as good although it doesn’t contain as much seasoning so you can taste the crab.
let me know what you think
Lynda B. says
This simplicity of this recipe and overall favors make this dish a huge hit with family and friends. As a Marylander for more years than I care to share, I know crabs. I have two suggestions that I believe will only improve on an already delicious dish. If possible, use blue crab meat only. (The sweetest meat will come from the Chesapeake Bay, but there are blue crabs elsewhere.) Refrigerate for at least an hour. The only thing I add to this fabulous recipe is to make a topping by using 1 egg and 1/2 cup mayonnaise. I used a bullet blender to really whip it up. Then just place about 1 tablespoon to cover on top each ramekin dish before you pop it in the oven and sprinkle a little paprika for color.
Lynda B says
First sentence correction…..The simplicity of this recipe and overall flavors make this dish a hit…..
Nancy says
Tell me: did I compromise this recipe by putting in a whole (small) egg? I had only 1/2 lb of crab meat so cut everything in half – Except the egg – and the dish seems a bit bland. I cook for someone else and will recommend some sriracha sauce or something with it. That will really make it, I think. Anyway I’m guessing the whole egg made things blander. I also cut the mayo but only slightly. I put 4 stars because I think I’m the one who messed up but I want to try this again!
Chef Dennis Littley says
hi Nancy
the egg wouldn’t have made it blander. For the future, If I’m making a small batch I usually only use the yolk. Crab Imperial relies on the flavor of the crab which is not particularly strong. The Old Bay gives it a boost. You may want to add additional Old Bay or a small amount of salt next time. If you like it spicier then sriracha would be a good choice.
LeAnn Burrell says
I planned on making this dish for dinner, then realized it wasn’t going to be enough (surprise guests). I doubled the Imperial sauce and added about 10 oz. of small cooked shrimp (I just happened to have it in the freezer.) It was amazing.
Chef Dennis Littley says
it sounds like you just created your signature dish LeAnn! I’m happy to hear you enjoyed the recipe!
Robin says
Thanks for this recipe, I used the imperial as a topping for my halibut, YUMMY, the only change I made, because I have made it before, was I added a bit of heavy cream as I don’t care for the custardy texture the eggs give it and prefer a creamier texture, the dish was outstanding.
Minnow in Hampton Roads says
I live in Hampton, Virginia, so I’m fortunate to have fresh seafood just about any time. It’s been years since I’ve had Crab Imperial (and as one person wrote, it’s not on as many menus as it was in the 70’s and 80’s). This is a 100% PERFECT recipe. We had unexpected company and when I invited them to stay for dinner and they heard we were having Crab Imperial, they wisely stayed.
I will make this often – it’s delicious, easy and quick. Perfection! Thank you, Chef, for sharing this recipe.
Chef Dennis Littley says
thank you for taking the time to leave a comment and your great review! I’m very happy to hear you enjoyed my reicpe.
Jeanne says
Since I am not a fan of mayonnaise, would you recommend a substitute (like sour cream or greek yogurt)?
Chef Dennis Littley says
hi Jeanne
with this type of recipe, sour cream or Greek Yogurt isn’t going to work. Even using a generic mayo can often affect how the dish comes out. That being said, you could use a light bechamel sauce to bind the crabmeat instead of the mayo. It will have a different consistency, but it will still be delicious.
Bettianne says
Could I add capers to this recipe?
Chef Dennis Littley says
if that’s a flavor you enjoy feel free to make the addition.
Chef Ron says
This is an excellent recipe! I am a native Marylander, and have eaten this dish in many restaurants over the years. (though not so much lately, as it seams it’s popularity has fallen off over the years) And what I have found out is when it comes to seasoning your crab imperial is: less is more! Fresh crab does not need a lot of ingredients to make it flavorful. It already is. You seem to get this, and made you recipe simple but delicious. Mostly the ingredients used are for texture (mayo) and binding (egg). the other ingredients listed here are not overdone and serve only to enhance the crab. The first three times I made this I left it completely unaltered from the directions. The last time I made only minor changes. Also being a chef it is hard for me not to. The only changes I made was a little sprinkling of the old bay on top of the assembled product before baking. This was mostly for appearance. And the last was to baste in in a little unsalted butter. This was for both texture and flavor as I believe butter helps bring out the flavor of seafood without changing it. Although it will make it slightly less healthy, the butter really does enhance it. Maybe give it a try and tell me what you think. Thank you chef, for your excellent recipe! You have given us all a gift.
Chef Dennis Littley says
you are very welcome and thank you for the great review!
Toni says
I would love to use this recipe as an appetizer! Would this recipe work to fill Phyllo tart shells? If so, do you suggest I bake the shells first, prior to filling or fill the shells then bake? What would you recommend to bake them at and for how long? Thank you for your suggestions!! Can’t wait to try!!!
Chef Dennis Littley says
it would work well as a filling, and I would par-bake the filo shells first. You could also bake them fully, then bake little mounds of the filling and drop the cooked imperial into the already finished shells.
Toni says
“Outstanding”, “Excellent”, “Succulent” were the rave reviews from my guests! I decided to make my own mini tart shells, using your crab imperial filling! I was able to get 24 mini tarts with a little to spare…I selfishly put aside for myself! The tarts were gone within 20 minutes! I only had a handful of guests! I proudly shared your recipe and site! Thank you for delicious recipe!
Cindy says
Sooooo delicious. I did serve it with the faux hollandaise. It didnt need it but it did dress it up in the crab lids I served it in. I cant wait to try another of your recipes.
Donna says
Can the crab imperial sauce be used to stuff pasta such as large shells or cannelloni or any other pasta that can use a stuffing
Chef Dennis Littley says
if you are talking about the crabmeat mixture yes you can stuff pasta with it, although I don’t think it will come out as well as you expect. Usually seafood is blended with ricotta and or mascarpone to make a seafood filling for pasta.
DONnathomson says
Can the crab imperial sauce be used to stuff pasta shells or cannelloni or any other pasta.
Chef Dennis Littley says
I’m not sure if I understand the question. If you are talking about the crabmeat mixture yes you can stuff pasta with it, although I don’t think it will come out as well as you expect. Usually seafood is blended with ricotta and or mascarpone to make a seafood filling for pasta.
R Wilhelm says
Crab Imperial is still on the menu @ Cantler’s Riverside Inn in Annapolis MD. Greatest dish – IMHO – on the menu!!!
RWilhelm says
Made this recipe tonite – stupendousChef & thanks for posting the recipe!!! It blew this MD native away!!! However my baking time was nearly double the 25 mins prescribed here; could be that I cooked it all together instead of breaking it into individual portions?
Fortunately had a thermometer in the center ;<)
Chef Dennis Littley says
I’m very happy to hear you enjoyed the crab imperial. Cooking it altogether would definitely increase the cooking time, but shouldn’t have been double. Next time try it in a shallower baking dish.
Kelly says
Love Cantlers! Worked there for many years!
The Muskrat says
Oh my god this looks delicious! Chef can I make this as a side dish for a surf and turf luncheon in 1/2 cup ramekins? It sounds so rich, I think that it would go perfect as a pair with filet. Please let me know your thoughts and Thank You!
Chef Dennis Littley says
you certainly can, just make little mounds of it or if you have ramekins fill those and use it as a side. It will be a perfect compliment to the filet. just watch the time you may want to reduce it my 2 or 3 minutes.
Mellie says
Loved the simplicity of this recipe – turned out perfectly (and not because I can cook, at all). Had some leftover so the next day I added sour cream to make it creamier, stirred in some Frank’s hot sauce and topped with grated cheese – made a pretty great crab dip. Thanks for sharing this!
Chef Dennis Littley says
I do love crab imperial and I love how you made the leftover into a crab dip. Thanks for the great review and comment
Tangee says
I stumbled on n this recipe last year. I had a lb of jumbo lump and I didn’t feel like making crab cakes or crab dip. I wanted something different. One of the restaurants I frequent has great crab cakes with crab imperial sauce. So I searched crab imperial sauce and found your recipe. I decided to give it a try. My photo and review is on your “pin”. The photo looks yellow, I’m no photographer lol. I made the recipe exactly as it was written. I used 3 ramekins. It was nothing short of amazing. So tender, so flavorful. Hubby even enjoyed his and he’s not a big crab fan (the horror)! I had one ramekin left. The next day I ate it cold with crackers. It was fantastic! Just bought a lb of jumbo lump today with the intention of making it this weekend. Thank you Chef, easy recipe with wonderful results!
Chef Dennis Littley says
thank you so much for the great review and comment! I’m happy that you found my recipe!
Michael says
I have a question. At the top of the page you state that the recipe is made with egg yolk, but when you actually give the instructions, you describe, “one egg, lightly beaten,: which implies a whole egg. That sounds like a significant difference to me. Which one is correct, whole, or yolk? I look forward to surprising my wife with this, this this weekend.
Also, how old does bay have to be before it becomes old bay?
Chef Dennis Littley says
lol…. I’m not sure about the old bay but as for the egg I only use the yolk in my imperial.
I hope she likes the surprise!
Wright says
Do you just use the yolk only or the whole egg for your sauce
Chef Dennis Littley says
It depends on the size of the egg. I usually buy extra large farm raised and only use the yolk. If I’m using medium or large I use the whole egg.
Chris says
Ughh… I used the whole egg because the recipe ingredients make it seem like a whole egg – not 1 egg yolk. 🙁 It’s in the oven now. Comments wouldn’t load before. I was wondering if it was yolk or the whole egg. Maybe change the ingredient section to say yolk? 🙂
Chef Dennis Littley says
hi Chris
using a whole egg is fine, it will make the imperial fluffier.
Gidget says
I’m so excited to find this recipe. I’ve seen reference’s to it before in novels written in the 50s and 60s. It is always described as elegant and delicious! I’ve wanted to try it for such a long time but as I live in the rural Midwest, seafood restaurants are a rarity. The local butcher shop can order the crab for me so wish me luck 🤞
Chef Dennis Littley says
I hope you enjoy the crab imperial as much as we do Gidget!
Suzie says
I searched for an imperial recipe and decided to try yours for its simplicity and I had all the ingredients. I am so glad I chose yours. It is absolutely delicious and my family loved it. I am making it again tonight.
I would like to make a request as well if that’s alright. We went to Captain Georges over the holidays and they had a dish called Norfolk special. It was similar to an imperial but not saucy. I wonder if you have ever tried it and if you have a recipe to match. Any help would be appreciated. Thanks, Suzanne
Chef Dennis Littley says
hi Suzanne,
I’m afraid I haven’t heard of that dish. I’d have to give it a try to have an idea of how they made it. Sorry
Craig says
How do you make the imperial sause more fluffy?
At restaurants I’ve been to seem to put a dollop of sauce
On top then browned under the broiler. I
Chef Dennis Littley says
We used a mock hollandaise at the restaurant to make it look prettier. You can make that with 1/4 cup of mayo, 1/4 cup of melted butter and 1/4 teaspoon of lemon juice. As for more fluffy you can just add more imperial sauce to the crab, but that’s adding more filler.
Ashley Hobbs says
This recipe was a hit with my family. It was simple and delicious. Thank you for sharing. I was wondering if I wanted to make it creamier would I just add more mayo?
Chef Dennis Littley says
I don’t think more mayonnaise would make it creamier, but you could try. You might achieve the results you want by just adding more of the imperial sauce to the mixture.
Shirley Catherine Davis says
I enjoy cooking but only have 1 or 2 daughters and myself to cook for now. I need simple easy meals to prepare now (I am 86) and all my recipes are for 10 or more people. I am having your Crab imperial for dinner Friday and can’t wait to try it. I retired to Maine recently and look forward to trying your recipes. Thank you so much!!!!
Chef Dennis Littley says
Thank you for taking the time to leave a comment, Shirley. I hope you enjoy my crab imperial recipe and find many more to try out in your kitchen.
Shirl says
OMG!!! This is so easy and so delious!! I made this and stuffed a rock fish!!! Thanks so very much!!
September Lynn says
I am looking forward to using this recipe for a special occasion I am planning to host in the near future.
SW says
I’m excited to find this recipe and am making it tonight. I have two questions: Can I use canned claw meat and imitation crab in equal amounts to extend the recipe? And, what shall I serve it with? Thank you!
Chef Dennis Littley says
Yes you can, any crab meat can be used. I usually serve a green vegetable and roasted potatoes but whatever you will work.
Maureen says
This is THE recipe for an elegant meal that is easy to make. I have made it for Valentine’s Day, anniversaries and New Years Eve. It was greatly enjoyed each time. Thank you so much for this recipe!
Chef Dennis Littley says
You are very welcome Maureen! Thank you for taking the time to let me know you’ve enjoyed my recipe and for the great review!
Kinga Brandstatter says
Can this be frozen, then baked at a later time, or can it be stored in refrigerator before baking?
Chef Dennis Littley says
I would not suggest freezing it. Crabmeat doesn’t freeze well and it will ruin the dish. Also making it to far ahead of time will cause the mixture to water which will also affect the flavor and consistency. It will hold for a day made up but I wouldn’t go much longer
Tammy says
Dear Chef Dennis,
Thank you for making my Christmas dinner hot app a real star! I have never cooked crab before, and needed a recipe for lump crab that I Could successfully execute for the first time Your crab imperial recipe is simple enough for any home cook, but delivers a finished meal that any crab-lover would be delighted to eat! All my foody family members thought it rocked!! Highest of fives Chef Dennis!!! I can’t really take credit for the end result because it was your excellent description and simple instructions, but you made me look like a Christmas dinner HERO!
Chef Dennis Littley says
Thank you for letting me know you enjoyed my crab imperial recipe Tammy and thank you for the great review! If you’re ever looking for a show-stopping dessert try my tiramisu.
George from Virginia says
Look no further, this is the recipe you want! I have a half dozen crab cookbooks and at least two or three dozen Crab Imperial recipes from which to choose. I only selected this because I just happened to have all the ingredients on hand. Lucky me. This simple recipe with easy directions is now my favorite. It’s all about the crab, it doesn’t have to be overly complicated. Chef Dennis has provided the perfect recipe for Crab Imperial, whether you are a novice or professional. I have followed this recipe exactly as presented and it is fantastic. I am using it for the third time now and will vary just a tiny bit by including a teaspoon of dijon mustard and a few capers, but just for a slight different spin for my taste. Chef Dennis, you taught me how to make a perfect Crab Imperial, Thanks! I will be checking out your other recipes!
Chef Dennis Littley says
Thank you so much for such a wonderful comment! I’m happy to hear you enjoyed this classic recipe!
Arlene says
I am looking for dinner idea for lump crab and came across tbls recipe. Simple ingredients and no fuss prep. I’m planning for Sunday dinner. Its a must gotta try right off the bat. Then I started reading the comments and got real excited that this could make Christmas eve menu too. I’ll let you know.
Chef Dennis Littley says
Its an easy and delicious meal for sure Arlene. You can even use the mixture to stuff shrimp, lobster or mushrooms.
Amanda J says
I am not too crafty in the kitchen, but this looks very do-able and I am looking forward to trying it. My question is: can it be made in one larger casserole dish instead of separate smaller ones? I am wondering if it is a necessity or just the traditional way to serve it. I have a small casserole dish, but nothing the size of a 8 ounce portion like I read somewhere above.
Thanks!
Chef Dennis Littley says
hi Amanda
yes it can be made in any size dish you like.
Laura says
I live in Alaska and have king crab in my freezer year around. My question is how d you know how much crab is a pound after taking out of the shell? Can’t wait to make this !!
Chef Dennis Littley says
hi Laura
a pound of shelled crab meat will be approximated 2 cups. Let me know how they turn out.
Datiece Frazier says
Chef this recipe sounds wonderful. I wanted to do something like this to stuff a lightly fried chicken breast. I have two questions. I am assuming I should go ahead and cook the chicken breast and the crab and Peoria separately then stuff the chicken breast with the baked crab imperial? The second question is that I love the taste of Grey Poupon and I was thinking can I add a little bit of that to the mayonnaise or will it be too much?
Chef Dennis Littley says
hi Datiece
This sounds really good to me and depending upon how you stuff the chicken it could be done all at the same time but finished in the oven. If you pound out the chicken you can stuff it and roll it, but you’ll end up with a less than flavorful chicken breast to get the stuffing cooked. If you really want to wow your guests I would do it separately and top the fried chicken with a nice portion of baked crab imperial. Just be gentle with it when you take it off the tray and place it on top of the chicken.
By all means, add a little grey poupon to the recipe it will be a nice addition to the flavors. Just keep it as a hint of the flavor.
And thanks for the great review!
Melissa Burch says
I had a coupon for imitation crab meat (I love imitation as well as the real thing) – I happened to have Old Bay in the house, as I put it on my deviled eggs instead of just Paprika. I did not have parsley, as I do not really like the taste of it. I made this in a casserole dish at about 25 minutes. Delicious!!! Thank you for publishing this recipe!
Chef Dennis Littley says
I’m happy to hear you enjoyed my recipe and I’m sure it was great with imitation crabmeat. Thank you for the great review!
Thankful As Hell says
I hope you don’t mind the name. I’m so thankful for this recipe. The first couple times I made it, I used crab. I’ve been making this recipe for some time now but I used salmon instead of crab and it worked wonderfully. I think I will be replacing the salmon with vegetables now as my body and eating habits have and are changing. Thank you so much, Chef Dennis, for sharing this awesome recipe with all of us!!! Please don’t ever take it down!!!
Chef Dennis Littley says
You are very welcome and I’m thrilled to hear you tried the recipe with salmon, that is excellent! And don’t worry its definitely staying up, its one of my favorite dishes!
Wanda says
You say to add old Bay to the other ingredients but it’s not in the actual recipe, how much should I use??
Chef Dennis Littley says
it is in the recipe, it calls for 1 tsp.
KMcD says
Yummy. I had the ingredients and did an internet search for what I could make. I needed to make it smaller for the baking dish so measurements weren’t ‘as much’. Also, unfortunately, I only had jarred parsley instead of fresh. It tastes smooth and all the ingredients compliment each other. I will definitely use this again. I filled a small bowl and added a little cheese while it was still hot (I like cheese) and that was good too…but I will stick to your recipe when others will eat it!
Chef Dennis Littley says
Thank you for letting me know you enjoyed my recipe for crab imperial. I like cheese too and it sounds like a nice addition!
Patsy says
Chef,
I am really excited to make this and need to purchase the casserole dishes. What size would be appropriate for the recipe? I am looking at a set that are 11oz each? Too big?
Chef Dennis Littley says
I think the 11oz will be too big. I would look for 8 ounce dishes.
Lisa H says
I always struggle with last season’s Dungeness Crab I have stashed in the freezer! No matter how we try to seal and preserve it, the crab meat always seems to taste dry & freezer burned. NEVER AGAIN. I found my “go-to” recipe. I didn’t have Old Bay seasoning (don’t really like it anyhow) so I added a pinch of Italian seasoning, a pinch of dried parsley (because I didn’t have fresh), and added some ground garlic salt. To make it a meal I added some chopped red onion, button mushrooms and an extra egg. It turned out delicious and the leftovers will be perfect for breakfast! Thank you for sharing!!!!
Chef Dennis Littley says
hi Lisa-
I’m happy that my recipe can help you enjoy your Dungeness crabs! As for the old bay, I’m also happy to hear you’ve made this recipe your own by changing up the seasonings. Making a recipe your own is a great way to ensure you and your family will enjoy it.
Thanks for the great review and comment!
Lois M Wilson says
This is delicious. Had no lemon, substituted lime juice and added a little grated cheddar cheese. Couldn’t have been better. Had a pound and a quarter of crab meat and used the quarter pound to make one ramekin for myself last night. Made the whole recipe tonight and ate one. Have the other four in the fridge cooling and will freeze and will vacuum seal tomorrow to share with my best friends. I live on the Oregon coast and fresh crab is at it’s very best right now. I will be making this recipe again. Have no doubt the frozen ones will be as good as fresh baked.
92 year old Lois
Chef Dennis Littley says
Thanks for the letting me know you enjoyed my recipe Lois. I’ve never been to Oregon but its on my bucket list!
Sarah says
Hi,
I just want to thank you sooo much for this recipe. I lived in MD for 4 years and had Crab Imperial the first year there. I love it so much more than crab cakes. Your recipe is awesome and better even than the one I first had. It is now a yearly tradition. I make it for Christmas Eve dinner with French bread and a salad. It is delicious, quick, and easy. Thank you!!!
Chef Dennis Littley says
hi Sarah
thank you so much for letting me know you’ve been enjoying my recipe. I’m glad I could make your Christmas Eve dinners a tradition!
Cheers
Dennis
Jennifer says
Hi there – I live in the eastern shore area…so we go crabbing and make lots of crab dip in the summer! I’m going to make this with a steak tonight for my husband’s birthday, but just wanted to let you know that the calorie count is way off. I calculated the exact recipe and came up with 1,125 total calories, so 375 calories per serving. That’s quite different from the 614 stated!
Just thought it might turn off some people if they think it’s so crazy high!
Looking forward to dinner tonight!
Chef Dennis Littley says
hi Jennifer
thanks for the heads up, sometimes the program used for the nutritional information can be off. I ran it through the process again and came up with 407 calories.
Hope you had a delicious dinner!