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This crab imperial is jumbo lump crab meat coated in a creamy sauce, then baked to perfection. An easy and unique recipe made in under 30 minutes!
Other crab favorites include hot crab dip, spicy crab bucatini, and crab cakes.
I fell in love with baked crab imperial when I visited Maryland. It’s such a delicate and elegant meal on its own but delicious with toasted baguettes, crackers, or on top of a grilled steak.
Why I Love This Crab Imperial Recipe
- It’s a restaurant-quality meal made with high-quality real crab and other delicious ingredients.
- Low carb and keto-friendly.
- It’s very versatile and can be adjusted to your liking.
- You can serve it as an appetizer, main course, or side dish.
- You can stuff some lobsters, mushrooms, or peppers with any leftovers.
Ingredient Notes
- Crab – I used jumbo lump crab meat but feel free to use blue crab, snow crab, king crab, or any crab of your choice. Although I highly recommend purchasing crab found in the refrigerated section of your local supermarket.
- Old Bay Seasoning – A blend of different spices and herbs. I highly recommend using it for this recipe.
- Salt-free Lemon Pepper Seasoning – Optional but please make sure you use salt-free since the old bay seasoning is very salty.
How To Make Baked Crab Imperial Step By Step
- Mix – In a large bowl, combine all of the ingredients except for the crab.
- Fold – Add the crab to the mayo mixture and fold gently without breaking up the crab.
- Assemble and bake – Place the crab into a casserole dish and bake at 350 degrees for 20 minutes. Broil for 1-2 minutes. Garnish with fresh parsley, if desired, and enjoy!
Top Tips And Flavor Variations
- Don’t overbake the crab because it can get dry. The crab is already cooked when you purchase it, you just want to warm it up in the oven.
- If you don’t have old bay seasoning on hand, this homemade cajun seasoning is an excellent substitution.
- Want some crunch? Add crushed Ritz or saltine crackers on top. You can also add shredded cheese on top.
- Think of this as a crab cake, whatever you like in your crab cakes can be incorporated into this dish. if you enjoy red bell peppers and onions, add it!
- Include a splash of sherry in the imperial sauce before folding in the crab. That’s optional but it adds great flavor!
Which Crab Meat Is The Sweetest?
Blue crab is considered to be the best tasting and sweetest crab. I highly recommend using it for this dish.
What Can I Serve This With?
Although I always enjoy this as a steak topper, you may certainly enjoy it with creamy mashed potatoes and honey roasted carrots.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Crab Imperial
Ingredients
- 1 lb crab meat , jumbo lump crab
- 1/2 cup mayo
- 1/2 tsp old bay seasoning
- 1/2 tsp salt-free lemon pepper seasoning
- 1 tsp Worcestershire sauce
- 1 egg
- 1 tbsp parsley , fresh
- 1 tsp lemon juice
- 1 tsp hot sauce
- 1 tsp dijon mustard
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the mayo, mustard, old bay seasoning, egg, parsley, Worcestershire sauce, hot sauce, lemon juice, and salt-free lemon pepper seasoning.
- Add the crab meat to the mayo mixture and fold gently. Place the crab mixture into a casserole dish and bake for 20 minutes. Broil for 1 minute.
- Garnish with fresh parsley and serve with fresh lemon, if desired. Enjoy!
Notes
- Don’t overbake the crab because it can get dry. The crab is already cooked when you purchase it, you just want to warm it up in the oven.
- Want some crunch? Add crushed Ritz or saltine crackers on top. You can also add shredded cheese on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
