If you’re searching for a rich yet easy seafood dish, Creamy Crab Imperial deserves a spot at the top of your list. This classic recipe combines sweet lump crabmeat with a velvety, well-seasoned dressing and a buttery golden topping. It’s elegant enough for holidays and guests, yet simple enough for weeknight dinners when you want something special without extra effort.
Why You’ll Love This Creamy Crab Imperial
This dish is all about balance. The natural sweetness of the crab shines through, while Dijon mustard, lemon juice, and Old Bay seasoning add just enough zip to keep every bite exciting. Unlike heavy casseroles, Creamy Crab Imperial feels indulgent but not overwhelming. It’s quick to assemble, bakes beautifully, and works as both a main course and a show-stopping appetizer. Whether you’re planning a cozy dinner or a festive spread, this recipe fits right in.
Ingredients You’ll Need
- 1 lb lump crabmeat, shell removed
- ½ cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp Old Bay seasoning
- ¼ tsp paprika
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped
- 1 tbsp pimentos or diced red bell pepper
- ½ cup breadcrumbs
- 2 tbsp butter, melted
These simple ingredients come together to create a creamy, savory base while keeping the crab front and center.
How to Make Creamy Crab Imperial (Step-by-Step)
Step 1: Prep the Oven and Dish
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or shallow casserole to prevent sticking.
Step 2: Make the Creamy Base
In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, paprika, salt, and black pepper until smooth.
Step 3: Fold in the Crab
Gently fold in the lump crabmeat, parsley, and pimentos. Be careful not to overmix — keeping the crab in large pieces gives the best texture.
Step 4: Assemble
Spoon the mixture into the prepared baking dish and spread evenly.
Step 5: Add the Topping
Combine breadcrumbs with melted butter, then sprinkle evenly over the crab mixture. This creates the signature golden crust.
Step 6: Bake
Bake for 25–30 minutes, or until bubbly around the edges and lightly browned on top.
Step 7: Serve
Let rest for a few minutes, then serve warm.
Tips & Variations
- Lighter option: Swap half the mayonnaise for Greek yogurt.
- Extra crunch: Add a spoonful of crushed crackers to the breadcrumb topping.
- Milder flavor: Reduce Old Bay slightly for sensitive palates.
- Individual servings: Bake in ramekins for an elegant presentation.
Serving Ideas & Storage
Creamy Crab Imperial pairs beautifully with steamed vegetables, rice, or a simple green salad. It also works wonderfully as a dip-style appetizer with crackers or toasted bread.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture.
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Creamy Crab Imperial
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Creamy Crab Imperial is a rich, classic seafood bake made with sweet lump crabmeat, a creamy Old Bay–seasoned dressing, and a buttery golden breadcrumb topping. Perfect for an easy dinner, holiday appetizer, or elegant seafood side.
Ingredients
1 lb lump crabmeat (fresh or pasteurized), shell removed
1/2 cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1/4 tsp paprika (plus a pinch for topping, optional)
Salt and black pepper, to taste
1 tbsp fresh parsley, chopped
1 tbsp pimentos or diced red bell pepper
1/2 cup breadcrumbs
2 tbsp butter, melted
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a small baking dish (about 8×8-inch) or shallow casserole.
2. In a bowl, whisk together mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay, paprika, salt, and black pepper until smooth.
3. Gently fold in crabmeat, parsley, and pimentos, keeping crab lumps as intact as possible.
4. Spoon mixture into the prepared dish and spread evenly.
5. Mix breadcrumbs with melted butter (and a pinch of paprika if desired). Sprinkle evenly over the top.
6. Bake 25–30 minutes, until bubbly around the edges and lightly golden on top.
7. Rest 5 minutes, then serve warm.
Notes
Use lump or jumbo lump crab for the best texture and flavor.
Mix gently—overmixing breaks up the crab and makes the filling dense.
For a lighter option, replace half the mayonnaise with plain Greek yogurt.
If using canned crab, drain well and remove any shell pieces before folding in.
Leftovers keep 2 days refrigerated; reheat in the oven for best crisp topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American (Maryland-style)
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 320
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 150 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~22g |
| Carbs | ~10g |
| Fat | ~22g |
| Fiber | ~1g |
| Sodium | ~620mg |
Final Thoughts
Creamy Crab Imperial proves that comfort food can still feel refined. With minimal prep and maximum flavor, it’s the kind of recipe you’ll come back to again and again — perfect for busy nights, celebrations, or anytime you crave a classic seafood favorite.