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Crab Imperial

Crab Season on the Chesapeake Bay begins on April 1st and runs all summer long. We like to catch blue crabs off the dock. It is a favorite pastime for the grand children when they come to visit. One of the favorite things to make with our bounty is Crab Imperial. It is so rich and creamy and is always a request during the summer holidays. We make these as individual servings on Large Culinary Scallop Shells that have been passed down from my Husband's mother, but you can use individual serving dishes that are oven safe or make it as a casserole in an 8” X 8” casserole dish.

Crab Imperial

Serves 4

1 LB Jumbo Lump Crab Meat

1 tsp Dry Mustard

1 Egg

1 tsp Parsley Flakes

3 Tbsp Melted Butter

2 Tbsp Mayo

½ tsp Worcestershire Sauce

½ tsp Lemon Juice

Salt and Pepper to taste


½ Cup of breadcrumbs or panko

3 Tbsp Butter

Preheat an oven to 375 degrees Fahrenheit.

In a medium mixing bowl, gently combine all the ingredients together. (Try not to break up the lumps of crab).

Butter individual 4 serving dishes and evenly divide the crab mixture into the dishes.

In a small frying pan melt the butter.

Add the bread crumbs and mix until all the breadcrumbs have absorbed all the butter.

*Be careful not to burn the breadcrumbs.

Sprinkle the breadcrumbs over the tops of the crab mixtures.

Sprinkle with Paprika.

Bake for 15 to 20 minutes until hot and Bubbly.

I like to serve this with a Caprese Salad and a nice loaf of French bread!


Pam Paules

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