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