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Crab Imperial

An elegant, rich, and creamy seafood casserole featuring jumbo lump crab meat baked in a savory sauce with a golden, crispy breadcrumb topping.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crab & Sauce
  • 1 lb Jumbo Lump crab meat picked over for shells
  • 0.5 cup mayonnaise
  • 1 large egg
  • 1 tsp Old Bay seasoning
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley chopped, plus extra for garnish
Golden Topping
  • 0.33 cup Panko breadcrumbs or crushed butter crackers
  • 2 tbsp unsalted butter melted
  • 1 pinch smoked paprika optional

Equipment

  • 1-quart ceramic casserole dish
  • Medium mixing bowl
  • Rubber Spatula
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a 1-quart casserole dish.
  2. Gently pick through the lump crab meat to remove any hidden shells or cartilage, taking care not to break up the large lumps.
  3. In a mixing bowl, whisk together the mayonnaise, egg, Old Bay, Dijon, Worcestershire, lemon juice, and parsley until completely smooth.
  4. Add the crab meat to the bowl. Use a rubber spatula to very gently fold the crab into the sauce until just coated.
  5. Transfer the coated crab mixture into the prepared casserole dish, spreading it evenly.
  6. Toss the Panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the crab.
  7. Bake for 15-20 minutes until the edges are bubbling and the crumb topping is deeply golden brown. Broil for 1-2 minutes if needed.
  8. Garnish with fresh chopped parsley and serve hot with crackers or toasted bread.

Notes

Always use a gentle folding motion so you don't shred the expensive jumbo lump crab meat. Serve as a decadent appetizer dip or a rich main course alongside a crisp salad.