Crab imperial is a classic American seafood dish, especially popular in Maryland. It consists of high-quality lump crab meat gently mixed with a rich, creamy sauce and then baked until golden and bubbly.
This recipe comes together in about 35 minutes, making it a great choice for a special weeknight dinner. The preparation is straightforward, with most of the time spent baking, so you can relax while it cooks.
Why is Crab Imperial a Must-Try?
Gentle Folding: Carefully folding the crab meat into the sauce keeps the delicate lumps intact, which is key to the dish’s texture.
Chilling the Mixture: A brief chill helps the mixture set up slightly, making it easier to portion and helping it hold its shape while baking.
Baking at High Heat: A hot oven cooks the crab imperial quickly, ensuring it gets golden brown on top without overcooking the crab meat.
Ingredients for Crab Imperial
• Crab Meat: Lump or jumbo lump crab meat provides the best texture. Fresh is great, but good quality pasteurized canned crab meat works well.
• Mayonnaise: Use a full-fat, good-quality mayonnaise as it’s the base of the creamy sauce.
• Old Bay Seasoning: This is a classic seasoning for this dish. If you don’t have it, you can use another seafood seasoning blend.
• Dry Mustard: Adds a subtle tang that balances the richness of the mayonnaise. A similar amount of Dijon mustard can be used in a pinch.
Exact quantities are in the recipe card below.
How to Make Crab Imperial
Step 1: Prepare the Sauce
First, preheat the oven to 400°F (200°C) and butter your baking dishes. In a medium bowl, whisk together the mayonnaise, beaten egg, hot sauce, Worcestershire sauce, dry mustard, Old Bay, salt, lemon zest, and flour. Continue whisking until the sauce is completely smooth.
Step 2: Combine with Crab
Carefully pick through your crab meat to remove any bits of shell. Add the crab to the sauce and use a spatula to gently fold everything together. The goal is to coat the crab without breaking up the lumps, so be gentle. You may not need all the sauce; just use enough to bind the mixture.
Step 3: Chill and Bake
Let the crab mixture chill in the fridge for about 15 minutes. Then, divide it among your prepared ramekins or add to a single casserole dish. Sprinkle the tops with paprika and bake for 15-20 minutes until golden and bubbly. Let it cool for a moment before serving.
What to Serve with Crab Imperial
Serve crab imperial warm with toast points, saltine crackers, or a simple green salad on the side.
Expert Tips for Crab Imperial
For the best texture, use lump crab meat and fold it in gently. The goal is to keep the pieces of crab as whole as possible.
The amount of sauce needed can vary. Start with half and add more until the crab is just bound together. Discard any unused sauce.
Food Safety: Cooked fish is safe to eat when it reaches an internal temperature of 145°F (63°C) on a food thermometer.
How to Store and Freeze Crab Imperial
Store leftovers in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended as the sauce may separate when thawed. Reheat gently in a 325°F (160°C) oven until warmed through.
Crab Imperial Recipe FAQs
What’s the difference between crab imperial and a crab cake?
Crab imperial is a loose, creamy crab mixture that is baked in a casserole dish or ramekin. A crab cake is a similar mixture that is formed into a patty and then pan-fried, baked, or broiled.
Can I prepare crab imperial ahead of time?
Yes, you can assemble the dish up to 24 hours in advance. Cover and refrigerate it, then bake as directed when you’re ready. You may need to add 5-10 minutes to the baking time.
What kind of crab is best for crab imperial?
Lump or jumbo lump crab meat is preferred for its large pieces and sweet flavor, which are the highlight of the dish. Claw meat can be used, but it has a stronger flavor and more shredded texture.
Crab Imperial
Ingredients
- 1 lb lump crab meat picked over for shells, 450 g
- 1/2 cup mayonnaise 120 g
- 1 large egg lightly beaten
- 1 tsp hot sauce 5 ml
- 1/2 tsp Worcestershire sauce 2.5 ml
- 1/2 tsp dry mustard powder 1 g
- 1 tsp Old Bay seasoning 3 g
- 1/2 tsp fine sea salt 3 g
- 1 tsp fresh lemon zest 2 g
- 1 tbsp all-purpose flour 8 g
- Paprika for sprinkling
Instructions
- Preheat your oven to 400°F (200°C). Lightly butter four small (6-ounce) ramekins or a small 1-quart casserole dish.
- In a medium bowl, whisk together the mayonnaise, egg, hot sauce, Worcestershire sauce, dry mustard, Old Bay, salt, lemon zest, and flour until smooth. This is your imperial sauce.
- Gently fold the lump crab meat into about half of the sauce. Be very gentle to avoid breaking up the crab chunks.
- Add more sauce as needed, just until the crab is lightly coated and holds together. The mixture should be loose but not soupy. You may have some leftover sauce.
- Chill the mixture in the refrigerator for 15 minutes to help it set.
- Divide the chilled crab mixture evenly among the prepared ramekins or spread it in the casserole dish.
- Sprinkle the top of each serving lightly with paprika.
- Bake for 15-20 minutes, or until the top is golden brown and the mixture is bubbly. The internal temperature should reach 145°F (63°C) on a food thermometer.
- Let the crab imperial rest for a few minutes before serving, as it will be very hot.
Notes
