📝 About This Recipe
A crown jewel of Mid-Atlantic coastal cuisine, Crab Imperial is an elegant, rich, and velvety seafood bake that showcases jumbo lump crab meat in all its glory. Unlike a crab cake, this dish is bound by a savory, sherry-spiked mayonnaise custard rather than heavy breadcrumbs, ensuring every bite is decadently tender. It is the ultimate indulgence for seafood lovers, offering a golden, bubbly crust that yields to sweet, succulent pearls of blue crab.
🥗 Ingredients
The Seafood
- 1 pound Jumbo Lump Crab Meat (freshly picked, shells removed carefully to keep lumps intact)
The Imperial Sauce
- 1/2 cup Mayonnaise (high-quality, such as Duke's or Hellmann's)
- 1 large Egg (beaten)
- 1 tablespoon Dry Sherry (adds a classic nutty depth)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Old Bay Seasoning (adjust to taste)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Red Bell Pepper (very finely minced for color)
Topping & Finishing
- 2 tablespoons Unsalted Butter (melted)
- 1/4 cup Panko Breadcrumbs (for a light, airy crunch)
- 1/4 teaspoon Paprika (sweet or smoked for color)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Lightly grease four individual ramekins or a small shallow baking dish with butter.
-
2
Carefully spread the jumbo lump crab meat out on a parchment-lined tray. Gently pick through the meat to remove any bits of shell or cartilage, taking great care not to break up the large, beautiful lumps.
-
3
In a medium mixing bowl, whisk together the mayonnaise, beaten egg, dry sherry, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice until the mixture is smooth and emulsified.
-
4
Fold in the finely minced red bell pepper and chopped parsley into the mayonnaise mixture.
-
5
Using a rubber spatula, very gently fold the crab meat into the sauce. Use a lifting motion rather than stirring to ensure the lumps stay whole and are evenly coated.
-
6
Divide the crab mixture evenly among the prepared ramekins, mounding it slightly in the center for an attractive presentation.
-
7
In a small separate bowl, combine the melted butter, panko breadcrumbs, and paprika. Toss with a fork until the crumbs are evenly moistened.
-
8
Sprinkle the buttery breadcrumb mixture lightly over the top of each crab mound.
-
9
Place the ramekins on a baking sheet to catch any drips and slide them into the center rack of the oven.
-
10
Bake for 20-25 minutes. The Imperial is done when the internal temperature reaches 160°F, the sauce is bubbling around the edges, and the top is a beautiful golden brown.
-
11
If you desire a deeper color, turn the broiler on for the last 60 seconds of cooking, watching very closely to prevent burning.
-
12
Remove from the oven and let rest for 3-5 minutes. This allows the custard to set slightly so it isn't too runny when served.
-
13
Garnish with an extra pinch of fresh parsley and serve immediately with fresh lemon wedges on the side.
💡 Chef's Tips
Use 'Jumbo Lump' crab meat if your budget allows; the large pieces provide the best texture for this specific dish. Don't over-mix! The goal is to keep the crab lumps as large as possible for a luxurious mouthfeel. If the mixture seems too wet, add a tablespoon of crushed saltine crackers to the base, but avoid over-binding with bread. Always use dry Sherry (not cooking sherry) to provide that authentic, sophisticated back-note of flavor. Check your crab meat for shells twice—once when cold and once as you gently fold it into the sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a lightly oaked Chardonnay to cut through the richness. Serve alongside steamed asparagus with a touch of hollandaise sauce. A simple side of roasted fingerling potatoes seasoned with sea salt and rosemary complements the crab perfectly. Start the meal with a light Caesar salad to balance the decadence of the Imperial sauce. For a traditional Maryland presentation, serve with a side of buttery toasted saltine crackers.