📝 About This Recipe
A crown jewel of Mid-Atlantic seafood, this Crab Imperial is a luxurious, velvety gratin that celebrates the sweet, delicate flavor of jumbo lump blue crab. Unlike its cousin the crab cake, this dish is bound in a rich, sherry-infused imperial sauce and baked until the top is golden and bubbling. It is an elegant, sophisticated classic that transforms simple coastal ingredients into a high-end dining experience right in your own kitchen.
🥗 Ingredients
The Seafood
- 1 pound Jumbo Lump Crab Meat (fresh, picked over for shells, kept chilled)
The Imperial Sauce
- 1/2 cup Mayonnaise (high-quality, like Duke's or Hellmann's)
- 1 large Egg (beaten)
- 1 tablespoon Dry Sherry (not cooking sherry)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Old Bay Seasoning (plus extra for dusting)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Panko Breadcrumbs (used as a binder)
The Topping
- 2 tablespoons Mayonnaise (for the glaze)
- 1 tablespoon Melted Butter (unsalted)
- 1/2 teaspoon Paprika (sweet or smoked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease four individual ramekins or a small shallow baking dish with butter.
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2
Gently spread the lump crab meat out on a parchment-lined tray. Carefully pick through the pieces to remove any cartilage or shell fragments, being mindful not to break up the beautiful large lumps.
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3
In a medium mixing bowl, whisk together the 1/2 cup mayonnaise, beaten egg, dry sherry, Dijon mustard, Worcestershire sauce, Old Bay, and lemon juice until smooth and emulsified.
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4
Fold in the finely chopped parsley and the 2 tablespoons of panko breadcrumbs into the sauce mixture.
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5
Add the chilled crab meat to the bowl. Using a rubber spatula, very gently fold the crab into the sauce. Treat the crab like gold; you want those large lumps to remain intact for the best texture.
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6
Divide the crab mixture evenly among the prepared ramekins, or spread it into your baking dish. Do not pack it down; keep it light and airy.
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7
In a small bowl, whisk the remaining 2 tablespoons of mayonnaise with the melted butter to create the 'Imperial Glaze'.
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8
Dab the glaze over the top of the crab mounds and use the back of a spoon to spread it lightly. This creates a beautiful, shiny, golden-brown finish.
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9
Sprinkle the tops with a light dusting of paprika and an extra pinch of Old Bay for color and classic Maryland flair.
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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 edges should be bubbling, and the tops should be a lovely golden brown. If you want a deeper color, you can broil for the final 60 seconds.
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12
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.
💡 Chef's Tips
Always use 'Jumbo Lump' crab meat for this dish; 'Special' or 'Backfin' grades are too shredded and will result in a mushy texture. Don't over-mix the crab; the hallmark of a great Imperial is seeing those distinct, large white pieces of meat. Ensure your dry sherry is of good quality (Fino or Amontillado) as it provides the essential aromatic backbone of the dish. If you don't have ramekins, you can bake the mixture inside cleaned natural scallop shells for a stunning presentation. Avoid using 'miracle whip' or salad dressing; only real, full-fat mayonnaise provides the correct richness and stability.
🍽️ Serving Suggestions
Serve with a side of buttery, oven-roasted asparagus or steamed green beans with lemon. A crisp, chilled glass of Chardonnay or a dry Riesling cuts through the richness of the Imperial sauce perfectly. Offer extra lemon wedges on the side for a bright, acidic pop to balance the savory notes. Serve with toasted baguette slices or traditional saltine crackers for a bit of crunch. A simple garden salad with a light vinaigrette makes for a refreshing palate cleanser between bites.