Crab Imperial is a creamy, delicious, luxurious crab dish that’s so easy to make at home! Jumbo lump crab meat is the star of this seafood recipe, tossed with an imperial sauce and baked until golden brown.
Scale
Ingredients
- 1 pound lump crab meat, drained and picked through for shells
- 1/2 cup mayonnaise
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons fresh lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon dijon mustard
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 350 degrees.
- Add the crab meat to a large bowl. Break apart gently with a spoon (or clean hands) being careful not to break the lumps apart.
- Add the mayonnaise, Old Bay, Worcestershire sauce, egg, parsley, lemon juice, hot sauce and mustard to the bowl. Fold together gently with a spoon, again being careful not to break the lump crab meat apart.
- Spoon the crab mixture into 4-6 ramekins (depending on the size) or a small 8″ x 8″ baking dish.
- Sprinkle the paprika on top and bake for 20-25 minutes, then place under the broiler for 2 minutes to crisp up the top.
Recipe Notes
Store: Store leftovers in an air tight container for up to 3 days.
Reheat: Reheat leftovers in the microwave or in the oven until warmed through.
- Category: Appetizers
- Method: Oven
- Cuisine: American
