📝 About This Recipe
A crown jewel of Mid-Atlantic coastal cuisine, this Crab Imperial features succulent jumbo lump blue crab folded into a velvety, sherry-infused imperial sauce. Unlike a crab cake, this dish is baked to a delicate, soufflé-like consistency, allowing the sweet, natural flavor of the crab to remain the undisputed star. It is an elegant, timeless classic that transforms simple seafood into a luxurious dining experience perfect for special occasions.
🥗 Ingredients
The Seafood
- 1 pound Jumbo Lump Crab Meat (freshly picked, shells removed, chilled)
The Imperial Sauce
- 1/2 cup Mayonnaise (high-quality heavy duty preferred)
- 1 large Egg (beaten)
- 1 tablespoon Dry Sherry (not cooking sherry)
- 1 teaspoon Dijon Mustard (smooth)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Old Bay Seasoning (plus extra for dusting)
- 1 teaspoon Fresh Lemon Juice
- 1 tablespoon Flat-Leaf Parsley (finely chopped)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon White Pepper (finely ground)
The Topping
- 2 tablespoons Mayonnaise (for the glaze)
- 1/2 teaspoon Paprika (sweet or smoked)
- 1 tablespoon Unsalted Butter (melted)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease four individual ramekins or a medium-sized shallow baking dish with butter.
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2
Carefully spread the jumbo lump crab meat onto a baking sheet. Gently pick through the meat with your fingers to remove any stray bits of shell or cartilage, being extremely careful not to break up the large lumps.
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3
In a medium mixing bowl, whisk together the 1/2 cup of mayonnaise, the beaten egg, dry sherry, Dijon mustard, and Worcestershire sauce until completely smooth.
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4
Add the Old Bay seasoning, fresh lemon juice, chopped parsley, salt, and white pepper to the mayonnaise mixture. Stir until well combined.
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5
Gently fold the cleaned crab meat into the imperial sauce using a rubber spatula. Use a light hand—the goal is to coat the lumps without shredding them.
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6
Taste the mixture carefully (the egg is raw, so use discretion) and adjust the salt or Old Bay if necessary.
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7
Divide the crab mixture evenly among the prepared ramekins, or spread it evenly into your baking dish. Do not pack it down; keep it light and airy.
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8
In a small bowl, mix the remaining 2 tablespoons of mayonnaise with the melted butter. Spread a very thin layer of this over the top of each portion to create a rich glaze.
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9
Lightly dust the tops with paprika and an extra pinch of Old Bay for color.
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10
Place the ramekins on a baking sheet and slide them into the center rack of the oven.
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11
Bake for 20-25 minutes. The crab imperial is done when the tops are golden brown and the edges are bubbling and slightly puffed.
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12
If you desire a deeper golden crust, turn the broiler on for the last 60-90 seconds, watching closely to prevent burning.
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13
Remove from the oven and let rest for 3-5 minutes. This allows the sauce to set slightly so it isn't too runny when served.
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14
Garnish with a fresh sprig of parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use 'Jumbo Lump' crab for this dish; backfin or claw meat will result in a mushy texture rather than the intended elegant flakes. Do not over-mix the crab! The beauty of Imperial is seeing those large, intact pieces of crab meat. If you don't have sherry, a dry white wine like Pinot Grigio can work, but the sherry provides that classic 'old school' steakhouse flavor profile. Ensure your crab meat is well-drained. If there is excess liquid in the container, pat the meat dry with paper towels before mixing to prevent a watery sauce. For a Maryland twist, serve the Imperial inside cleaned natural crab shells instead of ramekins.
🍽️ Serving Suggestions
Serve with a side of buttery roasted asparagus or sautéed haricots verts for a bright, crunchy contrast. Pair with a crisp, chilled glass of Chardonnay or a dry Sparkling Wine to cut through the richness of the imperial sauce. A classic wedge salad with blue cheese dressing makes an excellent starter for this rich seafood main. Serve with warm, crusty sourdough bread or saltine crackers to scoop up every bit of the savory sauce. For a traditional coastal feast, pair with a side of fluffy jasmine rice or roasted fingerling potatoes.