Crab Imperial

Crab Imperial hails from Maryland’s Chesapeake shores, where “imperial” signals a rich, company-worthy treatment of sweet lump crab. Gently folded with a savory mayo binder and baked until puffed and golden, it keeps the meat in tender, luxurious bites.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 1 lb lump crab meatSeafood
• 1/2 cup mayonnaisePantry
• 1 eggDairy
• 1 tsp DijonPantry
• 1 tbsp lemon juiceProduce
• 1 tsp Old Bay or paprikaSpices
• 1/2 tsp WorcestershirePantry
• for ramekins butterDairy
• 1 tbsp parsleyProduce

Instructions

1. 1Gently fold crab with mayo, egg, seasonings—keep lumps.
2. 2Butter ramekins; fill.
3. 3Bake until puffed and browned on top.
4. 4Serve as a Mid-Atlantic supper centerpiece.