🦀 Crab Imperial Recipe
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
1 lb lump crabmeat (pick through for shells, but don’t break it up)
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tbsp lemon juice (freshly squeezed)
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tsp dry mustard (or Dijon mustard)
1/4 cup finely chopped green bell pepper (optional)
2 tbsp finely chopped onion
2 tbsp finely chopped celery
1 tbsp chopped parsley
Salt and pepper, to taste
1/4 cup breadcrumbs (for topping)
2 tbsp melted butter (for topping)
Instructions:
Preheat oven to 375°F (190°C).
Lightly butter or spray 4 small ramekins or a baking dish.
Make the Imperial Mixture:
In a bowl, combine mayonnaise, egg, lemon juice, Worcestershire, Old Bay, mustard, and vegetables (if using). Mix until smooth.
Fold in Crab:
Gently fold in the crabmeat and parsley. Be careful not to break up the crab lumps. Add salt and pepper to taste.
Fill Ramekins:
Spoon the mixture evenly into prepared ramekins or a single casserole dish.
Top with Breadcrumbs:
Combine breadcrumbs and melted butter. Sprinkle evenly on top.
Bake:
Bake uncovered for 20–25 minutes, or until golden and bubbly on top.
Serve Hot:
Garnish with a little extra parsley and a lemon wedge.
🥖 Serving Ideas
Serve as a main dish with roasted vegetables or rice pilaf.
Or spoon over baked fish fillets for “Stuffed Flounder Imperial.”
Also delicious on toasted English muffins