Crab Imperial Casserole

Crab Imperial hails from Maryland's Chesapeake shores, where sweet lump crab is folded into a creamy mayo-mustard blend seasoned with Old Bay. Baked under buttered panko and paprika, this casserole brings coastal comfort to the dinner table.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 495 cal
• 12g protein
• 27.5g carbs
• 8g fat
• 1g fiber

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Ingredients

• 1 lb lump crabmeat, picked overSeafood
• 1/2 cup mayonnaiseDairy
• 1 eggDairy
• 1 tsp Dijon mustardPantry
• 1 tsp Worcestershire saucePantry
• 1 tbsp lemon juiceProduce
• 1 tsp Old Bay seasoningSpices
• 2 tbsp bell pepper, mincedProduce
• 1/3 cup panko breadcrumbsPantry
• 2 tbsp butter, meltedDairy
• for dusting paprikaSpices

Instructions

1. 1Heat oven to 375°F. Gently fold crab with mayo, egg, mustard, Worcestershire, lemon, Old Bay, and pepper—keep lumps intact.
2. 2Spread in a shallow buttered dish; top with buttered panko and paprika.
3. 3Bake 20–25 minutes until lightly browned and set.
4. 4Serve with lemon and crackers or toast points.