Description
This Creamy Crab Imperial recipe features lump crabmeat folded into a seasoned, velvety mayo-mustard mixture, baked until golden and bubbling. A luxurious seafood appetizer or main dish perfect for dinner parties or weeknight indulgence. Keywords: crab imperial, creamy crab bake, lump crabmeat recipe.
Ingredients
1 pound lump crabmeat
1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1 tablespoon chopped fresh parsley
2 tablespoons panko breadcrumbs
Instructions
1. In a large bowl, mix the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and parsley until smooth.
2. Gently fold in the crabmeat, keeping the lumps intact as much as possible.
3. Spoon the mixture into greased ramekins or a small baking dish.
4. Sprinkle panko breadcrumbs evenly over the top.
5. Bake at 375°F (190°C) for 20 minutes until golden and bubbly.
6. Serve hot, garnished with extra parsley or lemon wedges if desired.
Notes
This dish is best served fresh out of the oven for ultimate creaminess and texture.
Don’t skip the Old Bay seasoning—it’s essential for authentic flavor.
Avoid over-mixing the crab to preserve its delicate texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 1g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 115mg