Crab Imperial is a simple, classic Maryland seafood recipe that really lets the flavor of the crab shine through. It’s warm, creamy, and delicious. Serve with crackers or baguette slices for an elegant appetizer. If there are any leftovers, they make a great omelet filling.
Lump crab meat is the main ingredient in Crab Imperial. You’ll want to use 1 pound of good quality fresh lump crab meat. This dish is all about the crab flavor. The other ingredients are just there to accentuate the crab flavor. Lump crab meat comes in big chunks that have a wonderful sweet flavor.
The crab is tossed with 1/2 cup of mayonnaise, an egg, some lemon juice, Worcestershire sauce, Old Bay seasoning, dry mustard, cayenne pepper, parsley, and shallot.
I like to add a cracker crumb topping but you can leave it off if you want.
The mixture only needs about 20 minutes to bake. Just long enough to get it hot.
Try these other crab recipes
- 1/2 cup mayonnaise
- 1 egg, lightly beaten
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1 tablespoon finely chopped fresh parsley
- 1 shallot, finely chopped
- 1/2 cup coarsely crushed Ritz crackers
- 2 tablespoons melted butter
- 1/4 teaspoon paprika
- 1 pound fresh lump crab meat, picked over to remove any pieces of shell
- Preheat oven to 375 degrees. Lightly grease a shallow 1 1/2-quart baking dish.
- In a medium bowl, whisk together mayonnaise, egg, lemon juice, Worcestershire sauce, Old Bay, salt, dry mustard, and cayenne pepper.
- Stir in parsley, shallot, and crab. Transfer to prepared baking dish.
- In a small bowl, stir together Ritz cracker crumbs and melted butter. Scatter on top of crab mixture.
- Sprinkle paprika on top. Bake for 20 minutes.
- Serve with crackers or toasted baguette.
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