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.
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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.
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!