Ask Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Seafood Recipes

Maryland Style Jumbo Lump Crab Imperial

Published: May 14, 2022 by Chef Dennis Littley

80k
SHARES
Facebook80kPinterestFlipboard
Jump to 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!
  • Recipe: Maryland Style Crab Imperial

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.

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.

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.

More Recipes You’ll Love!

  • hot crab dip in casserole dish with pita chips on a white plate
    Maryland Hot Crab Dip {Very Best}
  • Lobster stuffed with crab Imperial
    Stuffed Lobster Tail
  • 2 Maryland crab cakes on a white plate
    Maryland Crab Cake Recipe
  • baked stuffed salmon with potatoes and green beans
    Crab Stuffed Salmon

overhead shot of baked crab imperial on a white plate with sauteed greens and roasted potatoes

Maryland Style Crab Imperial

Chef Dennis Littley
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.
4.63 from 548 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Entree
Cuisine American
Servings 3
Calories 408 kcal

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.

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: 408kcalCarbohydrates: 2gProtein: 29gFat: 30gSaturated Fat: 4gCholesterol: 133mgSodium: 340mgPotassium: 328mgSugar: 2gVitamin A: 140IUVitamin C: 10.6mgCalcium: 83mgIron: 1.4mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.63 from 548 votes (390 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Kristin says

    March 25, 2020 at 4:52 pm

    Can a I freeze after baking?

    Reply
    • Chef Dennis Littley says

      March 25, 2020 at 5:20 pm

      I don’t advise freezing crabmeat, it doesn’t hold up well in the freezer.

      Reply
  2. Stephen Andrew Makowski says

    March 09, 2020 at 11:54 pm

    I don’t know why it’s not popular any more it’s fantastic

    Reply
    • Tracey says

      May 19, 2020 at 5:20 pm

      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.

      Reply
  3. richard anders says

    March 09, 2020 at 4:31 pm

    5 stars
    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.

    Reply
    • Carol says

      April 15, 2020 at 2:08 pm

      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.

      Reply
  4. MARY STEPHENS says

    March 04, 2020 at 9:39 am

    Since I being raised in MD I am a great fan of CRAB imperial! GREAT JOB!

    Reply
  5. Paula says

    March 03, 2020 at 6:41 pm

    5 stars
    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.

    Reply
    • Chef Dennis Littley says

      March 03, 2020 at 7:12 pm

      I’m happy to hear the crab imperial was a hit!

      Reply
  6. Lisa says

    January 21, 2020 at 5:25 pm

    5 stars
    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.

    Reply
  7. Bess Matamoros says

    January 18, 2020 at 8:51 pm

    5 stars
    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.

    Reply
  8. Vicki F Smith says

    January 18, 2020 at 4:49 pm

    I will definitely have to try this recipe.

    Reply
    • KaSheena Q says

      January 27, 2020 at 9:18 am

      5 stars
      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.

      Reply
  9. Lydia B Magill says

    January 17, 2020 at 12:56 pm

    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!!

    Reply
  10. Terry says

    January 16, 2020 at 10:25 am

    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

    Reply
    • Chef Dennis Littley says

      January 16, 2020 at 12:59 pm

      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.

      Reply
  11. Thomas Hansen says

    December 31, 2019 at 7:06 am

    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?

    Reply
  12. Jessica says

    December 30, 2019 at 7:06 pm

    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!

    Reply
  13. Leamho says

    December 30, 2019 at 12:29 pm

    5 stars
    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!

    Reply
  14. Chris M says

    December 27, 2019 at 11:47 am

    5 stars
    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!

    Reply
  15. Joanne Fuss says

    December 16, 2019 at 8:00 pm

    5 stars
    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!

    Reply
« Older Comments
Newer Comments »


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. 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.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Oven Baked Baby Back Ribs
  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze
  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe
  • Banana bread sliced on a cutting board.
    Banana Bread Recipe
  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe
  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest Facebook Flipboard Instagram YouTube LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.