Find sweet and savory winter comfort in crab imperial, a delightful dish that’s like a less sticky, deconstructed crab cake infused with the beloved flavours of Virginia and Maryland. A cocktail party favourite, this recipe is the perfect blend of hot dip and a casserole, showcasing lump crabmeat in a creamy, tangy sauce.
The sauce made with butter, mayonnaise, Worcestershire sauce, Dijon mustard and fresh lemon juice, enhances the crab’s natural sweetness without overpowering it. For the best results, use the freshest lump crabmeat you can find. A sprinkling of parmesan cheese and butter cracker on top add the finishing touch before the dish is baked to golden perfection.
Crab imperial is deceptively elegant but wonderfully simple, requiring just 10 minutes to prep. Its origins trace back to late 19th century Baltimore at Thompson’s Sea Girt House, where it became a menu staple. While crab cakes might steal the spotlight today, crab imperial remains a cherished way to celebrate the flavours of fresh crabmeat.
Rich, bubbly and golden, this dish is as inviting as it is indulgent. Perfect for gatherings or cozy evenings, crab imperial is sure to impress with its timeless appeal.
Ingredients needed for Crab Imperial:
Crab Imperial is a rich, flavourful classic seafood dish made with a combination of fresh crabmeat and a creamy seasoned sauce. Here’s what you need:
Butter: Butter adds richness and a silky texture to the sauce.
Shallot: For added depth of flavour, a touch of shallot is included, imparting savory notes that meld seamlessly with the creamy sauce.
Worcestershire sauce: Provides a tangy depth of flavour.
Mayonnaise: Ensures creaminess and binds the ingredients.
Fresh lump Crabmeat: The star ingredient, with options ranging from sweet jumbo lump meat to flakier back fin or claw meat, each offering a unique texture and flavour profile.
Old Bay Seasoning: A classic spice blend that enhances the seafood’s natural taste. Find my Homemade Old Bay Seasoning Recipe HERE!
Parmesan Cheese: Parmesan cheese adds a nutty richness.
Butter cracker: Butter crackers adds buttery saltiness to the cheesy topping.
Fresh Parsley: This herb adds a bright, fresh flavour, elevating the dish’s taste.
Serving suggestions:
Crab Imperial is versatile and can be served as an appetizer or entrée, best enjoyed warm from the oven. For appetizers, serve it in ramekins, accompanied by buttery crackers, celery sticks or toasted baguette slices- perfect for scooping like a hot crab dip. Serving smaller portions is a great way to make the most of this luxurious dish.
For a meal, pair Crab Imperial with a fresh side salad and crusty bread. Its rich flavours make it ideal for special occasions. Enhance the dish with a squeeze of fresh lemon juice or wedges for a bright, tangy contrast. Garnish with chopped parsley or green onions for a classic touch.
Can I make Crab Imperial ahead of time?
Crab Imperial can be made ahead, making it ideal for entertaining. Prepare and portion the dish up to one day in advance, then cover and refrigerate. Before baking, let it sit at room temperature for 30 minutes to ensure even cooking. When ready, bake until golden and bubbly for a delicious, stress-free meal.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the fridge for 1-2 days.
Freezing: Avoid freezing crab imperial, as the creamy mayonnaise mixture may separate upon thawing.
Reheating: To reheat, preheat you oven to 350°F and bake for 10 minutes or until warmed through.
Ingredients
450 gm Lump Crabmeat
1 no. Shallot, finely chopped
1 Egg
1/2 cup Mayonnaise
1 tsp Black pepper powder
1 1/2 tsp Old Bay Seasoning
1 tsp Worcestershire sauce
1/2 tbsp Dijon Mustard
Salt to taste
3 tbsp Butter
2 tbsp+ Extra Parsley, chopped
1 tbsp Lemon juice
1/2 cup Ground Butter Cracker
1/4 cup Freshly Grated Parmesan cheese
Preparation
- Step 1: Preheat oven to 200ºC/400ºF. Grease ramekins with butter and set aside.
- Step 2: In a pan melt 1 tbsp butter and add chopped shallot. Sauté for 6-8 minutes or until golden over medium-high heat. Set aside to cool slightly.
- Step 3: In a mixing bowl add the egg and lightly beat for few minutes.
- Step 4: Then add mayonnaise, black pepper powder, Old Bay Seasoning, worcestershire sauce, dijon mustard, salt, 2 tbsp melted butter, chopped parsley and fried shallot, mix thoroughly.
- Step 5: Add lemon juice and crabmeat, gently fold to mix, being careful not to break up the crab.
- Step 6: Divide the mixture equally among the ramekins. Bake for 15 minutes.
- Step 7: Remove from the oven and sprinkle with ground butter cracker and parmesan cheese. Bake for 5-8 more minutes or until browned and bubbly.
- Step 8: Serve with lemon wedge or toasted crackers. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2