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
Sandy Lewis
This is my 3rd time making your crab imperial . It is the best I’ve had since my moms many years ago . Excellent
Leanne Cannon
It’s our 30th anniversary and I just don’t want to go out…Craving crab imperial and thought I’d make it for dinner…This recipe sounds fabulous!
Leanne
It came out great!!
Nadine
I made this tonight. Super easy and yummy Served with spaghetti squash and a ratatouille. A great low carb dinner.
Chef Dennis Littley
Thank you for the comment and great review! I’m happy to hear you enjoyed the crab Imperial
Theresa
Chef Dennis this was so easy and so delicious. I stuffed shrimp with it and it was fabulous. Thank You for a this amazing recipe
Erin
God bless you ! I moved to Florida from Maryland years ago and although I love the state finding crab imperial has been difficult to say the least. I used to go to a restaurant in Glen Burnie MD and only ever order stuffed shrimp with crab imperial, which is what I intend to make with this recipe. Thankyou
Josette McCoy
Are you talking about Sunset Restaurant? I was literally just talking to my husband about it like 5 minutes ago.
Chris
Yes the Sunset is the best! Moved to Texas 3 yrs ago and I miss crabs!!!
Robin Martinez
Chef Dennis, you did not steer us wrong – rich, delicate, fancy, and so easy! Dinner for three by adding baked potatoes and sauteed vegetables.
Missy
Hi Dennis I’m preparing to make this can you tell me if you use an egg yolk or the whole egg
Chef Dennis Littley
use the whole egg
Yvonne Garcia
OMG this recipe is simple and quite delicious! Don’t omit the lemon juice because it really cuts through the richness perfectly. Husband said it’s like having a mouthful of ocean goodness. This recipe is definitely a keeper!! THANK YOU
Chef Dennis Littley
Thank you for the great review and I’m very happy to hear you enjoyed my crab imperial! I hope you find more recipes on my blog to try.
Wendy Friedman
I made your crab imperial fir News Yesrs eve dinner 😱 it was just my husband and daughter and her husband. It was outstanding 👏🏻 I have enjoyed so many of your great recipes.please keep. Them coming ,wishing you a safe and very healthy 2021 🍾
Wendy Friedman
Jeanne Dannenfelser
This recipe seems very good. Being a Marylander I was surprised to see sugar in crab recipes. 60 years of making crab never used sugar. J
Chef Dennis Littley
feel free to leave it out. I only use it to balance the imperial sauce and help boost the natural flavors. Sugar like salt is a flavor inhancer.
Odessa
Did you use the sugar? What did you think?
Kat
Thank you for this fabulous recipe. Grew up in Maryland and have never been able to match my memories of crab imperial from home. This finally did it!
Chef Dennis Littley
I’m very happy to hear you recreated a delicious memory! I hope you find more recipes to try on my blog
Rita B Caine Edmonds
How many flounder fillets do i need to serve 5 people Crab imperial stuffed flounders.
Chef Dennis Littley
it depends on the size of the fillets, Rita. You need two side and one piece for the bottom. It should be about 5-6 ounces per stuffed flounder you may have to cut them down to make the right sizes.
Chef Dennis Littley
You can also find my blog post on stuffed flounder here- https://www.askchefdennis.com/stuffed-flounder-and-ask-chef-dennis/
Faye Baine
Hello there, this sounds yummy. Since we’re having a small Christmas eve this year 2020 (blah) I thought i’d try this recipe. I was wondering could this be made a head of time, then cooked when ready? I was thinking of using it as part of appetizer table. It will only be 5 of us this year. Oh did you ever top with panko bread crumbs?Or no?
Ok thank you
Faye
Chef Dennis Littley
you can definitely make it earlier in the day and then bake it when you’re ready to serve. Panko would work nicely as a topping.
Annette
One of my favorites of all time
Gloria
Good morning, can’t wait to make these recipes, thank you do have a great day.
Jeffrey Evans
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
that sounds ah-mazing!! Thanks for sharing
Nadia
Can this be made ahead and baked later
Chef Dennis Littley
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
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
I’m very happy to hear you enjoyed my crab imperial recipe. It’s one of my wifes favorites!
Tina
I can’t wait to try your crab imperial recipe!
James Cecil
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.