Maryland Style Crab Imperial
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.
- 1 lb jumbo lump crabmeat or lump
- ½ cup Hellman’s Mayonnaise
- 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
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.
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
Calories: 408kcal | Carbohydrates: 2g | Protein: 29g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 133mg | Sodium: 340mg | Potassium: 328mg | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 10.6mg | Calcium: 83mg | Iron: 1.4mg