This classic presentation of a timeless favorite is so easy to make it almost makes itself. And once you’ve tasted the decadent flavor of my crab imperial, it will become one of your all-time favorite recipes.
You don’t see Crab Imperial on the menu very often anymore, and it’s a shame. Besides being a classic restaurant dish, it’s a delicious way to serve lump crabmeat. And this is the same stuffing I use for my Stuffed Flounder.
Other than simply sauteing crabmeat in butter there is no better way to serve Jumbo Lump crabmeat than a golden brown baked crab imperial. Serve it with your favorite sauteed greens and roasted potatoes for a delicious restaurant-style dinner.
What is Crab Imperial?
Crab Imperial is a dish made up of crab meat mixed with an imperial sauce then baked to golden perfection.
You might call it Virginia Crab Imperial, Maryland Style, or Jersey Shore style, but no matter who claims this Eastern Shore Classic, you’re sure to call it delicious.
What is an Imperial Sauce?
An Imperial Sauce is a mixture of mayonnaise, whole eggs or egg yolks, and seasonings, usually including Old Bay. It’s really easy to make and can be used with every type of crabmeat including imitation crabmeat.
**Hellman’s Mayonnaise is best for this recipe, it holds up well to heat.
What ingredients do I need to make Crab Imperial?
Let’s start by gathering the ingredients we need to make this American Classic. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting up your ingredients ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.
What Type of Crabmeat Can I Use?
The source of the crab meat can be from any part of the world that has crabs and includes varieties such as Blue Swimming, Dungeness, Snow, King and of course my favorite Blue Claw.
- Jumbo Lump
- Lump
- Backfin
- Claw
- Imitation Crabmeat
How do I make Old Bay Seasoning?
If you can’t find Old Bay at your markets it’s easy enough to make at home.
- 1 tablespoon celery salt
- 2 teaspoons ground bay leaves
- 2 teaspoons smoked paprika
- 1 ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon allspice
- 1 teaspoon dry mustard
- 1 pinch nutmeg
- 1 pinch cinnamon
- 1 pinch ginger
If you’d rather not make the seasoning, you can always use the recipe as a guideline and use seasonings that you enjoy eating with seafood.
Do you add peppers to crab imperial?
That’s a big no! This dish would never, ever contain bell peppers or onions.
How do I make imperial sauce?
The first step is making the Imperial sauce for the dish. Place all the ingredients in a small bowl and mix well.
The next step is mixing the imperial sauce into the crabmeat…. gently! You don’t want to break up the crabmeat, so mix carefully.
**Don’t add all the sauce at one time. Reserve about ¼ of the sauce to add in if needed. The larger the pieces of crabmeat, the less sauce you will need. Smaller pieces will take more sauce. If you oversauce the mixture you can always add a tablespoon of bread crumbs if you can’t drain out the excess sauce. Let the mixture sit for 20-30 minutes and it will absorb some of the sauce, so the mixture isn’t as loose.
Then place the crab imperial mixture into a Scallops Shells or your choice of baking dish and place it on the center rack of your oven for 20-25 minutes at 350 degrees F.
Should I top Crab Imperial with Bread Crumbs?
While the bread crumbs may add texture and color to the dish, they are just stealing flavor from the crab meat. So I would never top something as elegant and delicious as crab imperial with bread crumbs.
What Else Can I use Crab Imperial For?
This crabmeat mixture is perfect for stuffing Lobster, Shrimp, or Mushrooms. And if you love crab meat make sure to try my Famous Crab Cakes Recipe!
Wouldn’t you love to sit down to this delicious dish? My Maryland Style Crab Imperial was always a hit at my restaurant and one taste will make you understand why.
Cooking Tip:
Bake in a 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.
Using a digital insta-read thermometer will help you cook this dish to perfection and be a great help in your kitchen.
If you’re looking for an easy meal for a special occasion, or if you just want to treat yourself, do try this classic dish, you’ll be very happy you did!
Recipe FAQ’s
Crab Imperial is a dish made up of (any type) crab meat mixed with an imperial sauce. It’s then baked to a golden perfection
No, freezing crab meat is not a good idea. The imperial sauce is not enough to offer protection from freezing and you’ll be left with a very unsatisfying crab dish.
Crab Imperial has a sweet and savory flavor and is very similar to crab cakes without the addition of a filler. It contains many of the same ingredients as a traditional crab cake recipe, but crab imperial is a richer version of the dish.
My first choice will always be American Blue Claw crabmeat, Jumbo Lump is the best crabmeat for this dish, but lump crabmeat is also acceptable! It has the sweetest taste and richest flavor of all the crabmeat available, well worth the splurge.
And fresh crabmeat, generally found in plastic containers is the best crabmeat. Pasteurized crab meat comes from Asian waters these days and doesn’t have the same flavor.
More Recipes You’ll Love!
Maryland Style Crab Imperial
Ingredients
- 1 lb jumbo lump crabmeat or lump
- ½ cup Hellman’s Mayonnaise (Best foods or Dukes Mayo are also good)
- 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
Instructions
- 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.
Ron Gabrick
Boy, it’s been years since I had Crab Imperial. It was a staple in every restaurant in South Jersey. Can’t wait to give it a try
Nancy
Ron, I go to the South Jersey shore every summer from Baltimore and I would never order anything crabby. It is not Maryland in the least, sorry my man. Love south jersey though.
SUSAN Cottingham
Hi Chef Dennis, I noticed, you don’t add any bread crumbs to your Crab Cakes Imperial.
Just curious…
Thanks!
Chef Dennis Littley
hi Susan- If I was making this into crabcakes I would add breadcrumbs. But this is crab imperial and should have no fillers. I do have a crabcake recipe on my site as well.
Renee
Chef Dennis, you are the Bob Ross of cooking! Your soft, calm voice and detailed instructions are spot on. I look forward to seeing you cook every week day!
Jacqueline hanna
I did not see an egg in your crab imperial recipe! Could you send me the recipe?
Chef Dennis Littley
its in the ingredients. one egg lightly beaten
Chris Iadisernia
Have you ever frozen in milk? Works perfect? Put in Tupperware cover to top with milk
To defrost Put in colander gently squeeze out milk tastes like the day you picked it!
Chef Dennis Littley
I have never tried that method, it sounds ineresting
Sandy and John Deustachio
Hello from Florida though I am an original Baltimore girl, loving life and trying this recipe tonight 🥰 I will respond later on my results.
Ken
Got a recipe for crabmeat au graten?
Chef Dennis Littley
I do not, but thanks for the idea.
Carli
I was wondering if you could answer a question for me. I made crab imperial last night and was wondering why mine did not turn out creamy? It almost seems gelatinous. Did I cook it too long?
Chef Dennis Littley
Crab Imperial is not going to be creamy when it’s done baking. If it was dry you may have baked it too long and you could add more sauce but the consistency is more on the gelatinous side than creamy side. You could also try adding cream cheese to the mixture if you prefer a creamier texture, but the reason this dish was so popular was the flavor the imperial sauce imparted to the crabmeat.
Andrea Baker
Using Swerve in place of sugar, I made this recipe and it bakes up perfectly! This should be on your bookmarks! Easy and feels like summer comfort food!
Thanks for the perfect recipe!
Sharon
Trying for 1st time today, Will let you know.
Jane
WhT can I use instead of Old Bay?
Chef Dennis Littley
Here is the recipe to make your own old bay seasoning.
2 tablespoons celery salt.
1/4 teaspoon paprika.
1/8 teaspoon ground black pepper.
1/8 teaspoon cayenne pepper.
1 pinch dry mustard.
1 pinch ground nutmeg.
Anita Heck
So easy to make. Thank you.
Debra
Missing my favorite restaurants in Maryland I was desperate no fresh crab meat in Pennsylvania mountains so I bought a can of crab meat to make crab cakes. Then I remember crab imperial hoping I would have all the ingredients and a simple recipe. Then BOOM I found the perfect recipe.
Thank You. Debra
I got to get out of this place no candles smell of brackish
water
Laurie
My absolute favorite crab recipe for just me or company! Made according to recipe.
Chef Dennis Littley
Its a keeper! We love crab imperial!
Carol Mueller
Very nice. Simple, elegant quick meal.
William Issac Orvis IV
All ingredients combined looked phenomenal,as it was being cooked smelled EPIC , as well as a easy to prepare / simple to make classic . WAS ABSOLUTELY DELICIOUS-THANKS