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?
Letโs 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 ยฝ teaspoon ground black pepper
- ยผ teaspoon cayenne pepper
- ยผ 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 ยผ 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 ofย (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
- ยฝ cup Hellmanโs 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)
- ยฝ 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.
Sarah
Hi,
I just want to thank you sooo much for this recipe. I lived in MD for 4 years and had Crab Imperial the first year there. I love it so much more than crab cakes. Your recipe is awesome and better even than the one I first had. It is now a yearly tradition. I make it for Christmas Eve dinner with French bread and a salad. It is delicious, quick, and easy. Thank you!!!
Chef Dennis Littley
hi Sarah
thank you so much for letting me know you’ve been enjoying my recipe. I’m glad I could make your Christmas Eve dinners a tradition!
Cheers
Dennis
Kim
Hello Chef
I never post comments but this feels like a divine appointment. I am not feeling well- same situation not sure if it’s allergies, the bug or what??
At home all day – took lump crabmeat out off freezer and left in fridge- no energy. Now I am excited to find this recipe- I can do this!!! Hallelujah! Thanks!!
Chef Dennis Littley
Hi Kim
I hope you’re feeling better and that you enjoyed the crab imperial. It is one of the classics that my wife truly loves.
Kelly Woods
I found this taken directly from you! Hate to see someone taking your story. The recipe is a common one, but the story is not. Will make this with shrimp since i watched your video on tiramisu and got such great results. I cooked in real time along with the video.
Chef Dennis Littley
thanks for letting me know Kelly.
Patrick
This looks amazing and I have been searching for a great crab imperial recipe. But I do have one question (I hope I do not sound stupid)… but what do you mean when you say “Gently fold crabmeat into imperial sauce”. How do you fold crabmeat?
Chef Dennis Littley
hi Patrick
that is a very good question. What I mean is to not stir the crabmeat in too much. Folding is usually done with a rubber spatula but a tablespoon will work as well. Just mix it together enough so that the imperial sauce is mixed into all the crabmeat. This is really only important if you’re using a big lump or jumbo lump crabmeat. When you pay extra for the big lump meat you don’t want to break it up. If you’re using claw or backfin its not a crucial
Joyce Mccown
I’m going to fix this 4 morrow dinner n put it on top of salmon. Plus in going to add shrimp to the recipe w a little old bay. Also going to have string beans n bake potato. Can’t wait.
Chef Dennis Littley
That sounds like its going to super delicious Joyce!
Danett
Hi Chef,
Wished I asked sooner, but can you make this ahead and then bake the next day?
Best,
Danett
Chef Dennis Littley
yes you can Danett. I wouldn’t go past one day though.
Jellybean1
Hi I know this post is old and i am a Maryland girl but Iโve been looking for a good crab imperial recipe to stuff a whole chilean bass with. It looks delicious. Will this work? Would I have to cook the bass some and then stuff it for the last 20 minutes of cook time for the imperial to hold up? Should I add some bread crumbs to it? Or should I cook the imperial separately in ramekins? Iโm trying to impress some guests for Christmas ๏ฟผ Your suggestions would be most appreciated.
Chef Dennis Littley
This should work well with Chilean Sea Bass and I would think about mounding the stuffing on top instead of in the middle. Not only will it cook fairly evenly it will present impressively. You could mix a little bit of bread crumb into the stuffing which will help give it more body, but as long as the crabmeat isn’t wet you should be okay. Thinking ahead if you want to really wow them you can add a little spinach (cooked and squeezed out) and some roasted red pepper to the mix it will make it even more festive.
Jellybean1
Thank you sooo very much for your prompt response. Could not afford the whole chilean bass. It was $46/pound, ouch!!! The fish market is open early in the am. I was gonna pick up a striped bass or maybe a rockfish ๐ I’ve heard black bass is a substitute but today when i looked they were only the size of my hand **sigh** Adding the roasted red pepper and spinach sounds great! I’m gonna do it. Any suggestions for a different fish?
Chef Dennis Littley
Any mild white fish that is available will work. You just want a fish that will eat well, not dry out or need a sauce. The crabmeat will be the star so as long as you find a fish that will work for you, you should be good.
Jellybean1
Thank you very much! Happy holidays to you and yours.
Chef Dennis Littley
it means gently mix it together so it doesn’t break up the crabmeat.
sandy
Love it! Yummy and easy, I will definitely make again. Thanks for the recipe.
Chef Dennis Littley
Thanks Sandy! I’m very happy to hear you enjoyed the dish
sandy
Very easy and yummy! I ate mine with a salad, I will definitely make again.Thanks for the recipe!
Christina Whalen
I love the way this looks and am making it today. As it is only my husband and I it will be divided into two different prerarations. I would like to use the imperial to stuff mushrooms. Do you add breadcrumbs to it? Thank you.
Chef Dennis Littley
hi Christina
If you’re just using it to stuff mushrooms you don’t need to add bread crumbs to it. If you want to make crabcakes then I would add a little bread crumb to the mixture to help it hold together.
I hope you enjoy the imperial!
Christina Whalen
This was an awesome recipe. Made stuffed mushrooms (topped with a little butter soaked panko and mozz cheese and crab cakes. Both were the best we have ever had. Thank you so much for posting this.
Chef Dennis Littley
Thanks so much for the feedback Christina, I’m very happy to hear you enjoyed the recipe!
thecookandthetraveler
Loved this…tried it last night and was super delicious with roasted asparagus as a side. Have some leftover that will likely end up on grilled filets. THANK YOU!
Chef Dennis Littley
You’re very welcome and thank you for letting me know you enjoyed my recipe!
V3RDICT
Excellent Imperial Sauce. I buttered some ramekins, threw some bay scallops in them in the first layer, broiled them for a few minutes, then threw in some chopped shrimp (shrimp, peeled and chopped in to 1.4 inch bits) and a little bit of over cooked Rotini (cooked it in crab boil for flavor) and folded that into the imperial sauce. Poured the sauce (with the chopped shrimp and rotini) on top of the broiled scallops and baked for a few minutes. Got some old bread and created some bread crumbs, tossed them into a skillet with a few dabs of warm butter and then threw that buttered bread crumb mixture on top of the ramekins and broiled that on high for about two minutes. AWESOME to eat.
Hope Jackson
I just googled “Crab Imperial” I didn’t have any problems with ad’s, thank goodness because I would not have waited. This is exactly what I was looking
for. THANK YOU!!!
Chef Dennis Littley
I hope you enjoy the recipe Hope, and I’m glad it didn’t take to long to load my site.
Kevin Mcintosh
After paying for Stuffed Lobster Tails repeatedly at a local restaurant. I decided to try to make the dish myself. With the help of your recipe, I hit a home run.
Chef Dennis Littley
I love hearing that Kevin! Thanks so much for the feedback!