Crab Imperial
Classic crab imperial combines sweet, tender flakes of crab in a creamy mayonnaise and egg sauce seasoned with Old Bay, lemon, and Worcestershire, then bakes and broils until the top turns golden.
Equipment
- Large Mixing Bowl
- Fork
- 4 ramekins or small baking dishes
Ingredients
- 1 lb. refrigerated crab meat (crab special)
- 1/2 cup mayonnaise
- 1 teaspoon Old Bay seasoning plus more for dusting
- 1 tablespoon Worcestershire sauce
- 1 egg
- 1/2 tablespoon dried parsley
- 1/2 fresh lemon
Instructions
- Set the oven to 350°F to preheat. This is the baking temperature before the final broiling stage.
- Combine the mayonnaise, egg, Worcestershire sauce, Old Bay, and dried parsley in a large mixing bowl. The dressing ingredients should surround the egg before you begin stirring.
- Juice the lemon half into the bowl, then stir the dressing thoroughly. Look for an even mixture with no visible streaks of egg or mayonnaise.
- Transfer the refrigerated crab to the dressing and tease apart any compacted sections with a fork. Keep recognizable flakes and lumps instead of reducing the meat to fine shreds.
- Turn the crab gently through the dressing until it has an even coating. The finished mixture should still contain distinct pieces of seafood.
- Refrigerate the bowl for 20 minutes. The mixture will chill while the seasoning flavors come together.
- Distribute the mixture equally among four ramekins or small baking dishes and lightly level each surface. Avoid pressing the crab into a tightly packed layer.
- Dust the tops with additional Old Bay. The seasoning should leave a light layer of color across the pale dressing.
- Bake for 10 to 25 minutes, checking for crab heated through and a set dressing with no bubbling. The surface should look more opaque and settled than the loose dressing did before baking.
- Switch to broil for a two-minute finish, watching closely throughout. The top should develop a golden-brown crust without scorching.
Notes
Texture tip: Stir the dressing until completely smooth before adding the crab, then loosen compacted seafood gently with fork tines and fold lightly so the flakes stay intact.
Ingredient tip: Refrigerated crab special works well here, though lump or jumbo lump can also be used; avoid imitation crab, shelf-stable canned crab, or darker claw meat to preserve the sweet, flaky texture.
Doneness: Check within the 10 to 25 minute baking window so the dressing sets without separating, and stay right by the oven during the brief broil to prevent scorching.
Storage: Keep any leftovers covered and chilled in the refrigerator, following product-specific handling guidelines for the crab and cooked egg mixture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.