Crab Imperial

A decadent seafood dish featuring silky crabmeat mixed with a creamy binder, topped with crispy breadcrumbs for a crunchy finish. Ideal for entertaining or special occasions.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American, Seafood

Calories: 400

Ingredients Method Notes

Ingredients

Crab Filling

1 pound lump crabmeat Use large, intact pieces for better texture.
1/2 cup mayonnaise Full-fat mayo recommended for richness.
1/4 cup mustard (Dijon or yellow) Adds tanginess to the filling.
1 tablespoon Worcestershire sauce For depth of flavor.
1/2 teaspoon Old Bay seasoning Traditional seasoning for crab dishes.
1/4 teaspoon salt Adjust to taste.
1/4 teaspoon black pepper Adjust to taste.

Topping

1/2 cup bread crumbs Fresh panko recommended for extra crunch.
2 tablespoons butter Melted for coating crumbs.
2 tablespoons parsley Chopped, for garnish.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a shallow baking dish.
In a large bowl, gently combine the lump crabmeat with mayonnaise, mustard, Worcestershire sauce, Old Bay, salt, and pepper. Fold gently.
Transfer the crab mixture into the greased baking dish and smooth the top lightly.
In another bowl, combine the breadcrumbs with melted butter. Sprinkle evenly over the crab mixture.

Baking

Bake the Crab Imperial for 25–30 minutes until the top is golden and bubbly.
Remove from oven, let rest for a minute, then garnish with parsley and serve.

Notes

Serve hot with lemon wedges or crusty bread for scooping. This dish can be prepped ahead and baked later. If the filling seems loose, chill before baking for better results.