Crab Imperial
Rich, creamy crab imperial is a classic Maryland dish where lump crab meat is baked in a seasoned mayonnaise-based sauce until golden brown.
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
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.