Description
Crab Imperial is a luxurious yet easy-to-make seafood dish perfect for beginner cooks. This creamy, flavorful casserole combines lump crab meat with a rich mixture of mayonnaise, egg, and seasonings, baked to perfection with a golden breadcrumb topping. It’s a delightful appetizer or main course that pairs beautifully with crackers, crusty bread, or a fresh salad.
Ingredients
Scale
Crab Mixture
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika (plus extra for garnish)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup finely diced red bell pepper
- 1 tablespoon finely chopped fresh parsley (plus extra for garnish)
Optional Topping
- 1/4 cup plain breadcrumbs
- 1 tablespoon unsalted butter, melted
Instructions
- Prepare the Baking Dish: Lightly grease a baking dish or individual ramekins to prevent sticking and ensure easy cleanup.
- Mix Crab and Mayonnaise Mixture: Gently fold the lump crab meat into the mayonnaise mixture of egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, paprika, salt, and black pepper without breaking up the crab too much to maintain large, succulent pieces.
- Add Vegetables and Herbs: Stir in the finely diced red bell pepper and chopped fresh parsley to add texture and fresh flavor to the mixture.
- Prepare Breadcrumb Topping (Optional): If using, combine breadcrumbs with melted butter and sprinkle evenly over the top of the crab mixture for a golden, crispy finish.
- Bake the Crab Imperial: Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until the crab mixture is heated through and the topping is golden brown, ensuring the dish is fully cooked.
- Garnish: Sprinkle additional paprika and fresh parsley over the top for a colorful and flavorful presentation.
- Serve: Enjoy the Crab Imperial warm, served with crackers, crusty bread, or alongside a fresh salad for a complete meal.
Notes
- Carefully pick through the crab meat to remove any small shells before mixing.
- The breadcrumb topping is optional but highly recommended for texture contrast.
- This dish pairs well with white wine or a light, citrusy cocktail.
- To make it ahead, prepare the mixture and refrigerate, then add breadcrumbs and bake just before serving.
- Adjust seasoning to taste, particularly salt and Old Bay seasoning.
