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.
MA Bennett
Does Crab Imperial freeze?
Should it be frozen befor cooking or after
Thank you
Chef Dennis Littley
I would not freeze crabmeat, it changes the texture.
Chris Iadisernia
This looks awesome! I will make it & I’m Sure I will love it!
I usually use the old. Bay seasoning package for crab cakes & add tiny pieces of red & green bell pepper then make a rue sauce. With either one of these recipes can you freeze them?
When I pick my own crabs I put the meat in a Tupperware container fill it completely to cover crab meat and freeze. Comes out perfect no crystals & tastes just as fresh. Just thaw in colander & gently press out the milk.
Can you tell I LOVE blue claw crabs??? Lol
Virginia Hays
Chef Dennis ~ I found this recipe about 6 years ago by Google. It’s the ONLY imperial crab recipe I will use. My family loved it. I made it first for a holiday dinner. Now, I’ll make it at the drop of a hat. I try to keep lump crab meat on hand for this. I’ve put it over a baked rock lobster tail (I’m overdue) and stuffed jumbo shrimp. Simply delicious. Thank You so much.
A true MD native who loved the crab imperial.
Chef Dennis Littley
Thank you for the great review Virginia, and I’m happy to hear you’ve been enjoying my recipe for so many years!
Penni Mansour
Hi Chef Dennis,
I live in Toronto, Canada. My family would love this, except for my brother-in-law who has a shellfish allergy. Can I make him separate one using an Atlantic salmon fillet? Any other suggestions would be appreciated.
Thank you,
Chef Dennis Littley
If I understand you want to make a salmon imperial. The answer is yes. Cook the salmon till barely done and flake the meat. Follow the recipe and you should have an awesome dinner for your brother-in-law.
Penni Mansour
Thank you so much! I’ve been pulling out my hair trying to plan menus as everyone now has allergies
and sensitivities.It’ s lovely to be able to please people without the work of planning a separate meal. Have a Happy Thanksgiving
Penni
Sarah Lane
This Maryland girl loves this recipe! So simple and delicious. I made it with old bay grilled chicken. Also, I added old bay to the top and more crab meat and mayo👌🏻
Gloria Walczak
I used this same recipe. Substituted lemon juice for lemon. Parsley for Italian parsley and added marinaded artichokes cut them. Came out delicious.
Janet
I’d like to use this crab imperial as stuffing for mushrooms. Should I cook the stuffing first then put into the mushrooms? If so, how long and what degree to then bake the stuffed mushrooms?
Chef Dennis Littley
hi Janet
no you don’t have to cook the filling first. There is actually a link on this recipe for stuffed mushrooms using the same filling, you can check it out for more details.
Janet
Thank you for your reply. I have now checked out that link and will be making the recipe soon. It sounds really yummy!
Mary Ellen
Have not made yet. Had crab imperial today at th e Crab Trap in Somers Point, New Jersey,. Excellent! Now I want to make it myself. Will try your recipe.
Chef Dennis Littley
we are up in Ocean City for the month and just ate at the Crab Trap. I think mine is every bit as good although it doesn’t contain as much seasoning so you can taste the crab.
let me know what you think
Lynda B.
This simplicity of this recipe and overall favors make this dish a huge hit with family and friends. As a Marylander for more years than I care to share, I know crabs. I have two suggestions that I believe will only improve on an already delicious dish. If possible, use blue crab meat only. (The sweetest meat will come from the Chesapeake Bay, but there are blue crabs elsewhere.) Refrigerate for at least an hour. The only thing I add to this fabulous recipe is to make a topping by using 1 egg and 1/2 cup mayonnaise. I used a bullet blender to really whip it up. Then just place about 1 tablespoon to cover on top each ramekin dish before you pop it in the oven and sprinkle a little paprika for color.
Lynda B
First sentence correction…..The simplicity of this recipe and overall flavors make this dish a hit…..
Nancy
Tell me: did I compromise this recipe by putting in a whole (small) egg? I had only 1/2 lb of crab meat so cut everything in half – Except the egg – and the dish seems a bit bland. I cook for someone else and will recommend some sriracha sauce or something with it. That will really make it, I think. Anyway I’m guessing the whole egg made things blander. I also cut the mayo but only slightly. I put 4 stars because I think I’m the one who messed up but I want to try this again!
Chef Dennis Littley
hi Nancy
the egg wouldn’t have made it blander. For the future, If I’m making a small batch I usually only use the yolk. Crab Imperial relies on the flavor of the crab which is not particularly strong. The Old Bay gives it a boost. You may want to add additional Old Bay or a small amount of salt next time. If you like it spicier then sriracha would be a good choice.
LeAnn Burrell
I planned on making this dish for dinner, then realized it wasn’t going to be enough (surprise guests). I doubled the Imperial sauce and added about 10 oz. of small cooked shrimp (I just happened to have it in the freezer.) It was amazing.
Chef Dennis Littley
it sounds like you just created your signature dish LeAnn! I’m happy to hear you enjoyed the recipe!
Robin
Thanks for this recipe, I used the imperial as a topping for my halibut, YUMMY, the only change I made, because I have made it before, was I added a bit of heavy cream as I don’t care for the custardy texture the eggs give it and prefer a creamier texture, the dish was outstanding.
Minnow in Hampton Roads
I live in Hampton, Virginia, so I’m fortunate to have fresh seafood just about any time. It’s been years since I’ve had Crab Imperial (and as one person wrote, it’s not on as many menus as it was in the 70’s and 80’s). This is a 100% PERFECT recipe. We had unexpected company and when I invited them to stay for dinner and they heard we were having Crab Imperial, they wisely stayed.
I will make this often – it’s delicious, easy and quick. Perfection! Thank you, Chef, for sharing this recipe.
Chef Dennis Littley
thank you for taking the time to leave a comment and your great review! I’m very happy to hear you enjoyed my reicpe.
Jeanne
Since I am not a fan of mayonnaise, would you recommend a substitute (like sour cream or greek yogurt)?
Chef Dennis Littley
hi Jeanne
with this type of recipe, sour cream or Greek Yogurt isn’t going to work. Even using a generic mayo can often affect how the dish comes out. That being said, you could use a light bechamel sauce to bind the crabmeat instead of the mayo. It will have a different consistency, but it will still be delicious.
Bettianne
Could I add capers to this recipe?
Chef Dennis Littley
if that’s a flavor you enjoy feel free to make the addition.
Chef Ron
This is an excellent recipe! I am a native Marylander, and have eaten this dish in many restaurants over the years. (though not so much lately, as it seams it’s popularity has fallen off over the years) And what I have found out is when it comes to seasoning your crab imperial is: less is more! Fresh crab does not need a lot of ingredients to make it flavorful. It already is. You seem to get this, and made you recipe simple but delicious. Mostly the ingredients used are for texture (mayo) and binding (egg). the other ingredients listed here are not overdone and serve only to enhance the crab. The first three times I made this I left it completely unaltered from the directions. The last time I made only minor changes. Also being a chef it is hard for me not to. The only changes I made was a little sprinkling of the old bay on top of the assembled product before baking. This was mostly for appearance. And the last was to baste in in a little unsalted butter. This was for both texture and flavor as I believe butter helps bring out the flavor of seafood without changing it. Although it will make it slightly less healthy, the butter really does enhance it. Maybe give it a try and tell me what you think. Thank you chef, for your excellent recipe! You have given us all a gift.
Chef Dennis Littley
you are very welcome and thank you for the great review!
Toni
I would love to use this recipe as an appetizer! Would this recipe work to fill Phyllo tart shells? If so, do you suggest I bake the shells first, prior to filling or fill the shells then bake? What would you recommend to bake them at and for how long? Thank you for your suggestions!! Can’t wait to try!!!
Chef Dennis Littley
it would work well as a filling, and I would par-bake the filo shells first. You could also bake them fully, then bake little mounds of the filling and drop the cooked imperial into the already finished shells.
Toni
“Outstanding”, “Excellent”, “Succulent” were the rave reviews from my guests! I decided to make my own mini tart shells, using your crab imperial filling! I was able to get 24 mini tarts with a little to spare…I selfishly put aside for myself! The tarts were gone within 20 minutes! I only had a handful of guests! I proudly shared your recipe and site! Thank you for delicious recipe!