Name: Creamy Crab Imperial
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb lump crab meat; 1/2 cup mayonnaise; 1 large egg; 1 tbsp Dijon mustard; 1 tsp Old Bay seasoning; 1 tsp Worcestershire sauce; 1 tbsp lemon juice; 1 tbsp chopped fresh parsley; 1/2 cup panko breadcrumbs; 2 tbsp melted butter

Golden-baked, buttery, and luxuriously creamy, this Creamy Crab Imperial recipe is the ultimate seafood indulgence. It brings together lump crab meat with a rich, tangy mayo-based sauce, warm spices, and a light crispy topping that makes each bite taste like something out of a fine dining menu—but it’s surprisingly easy to make at home.

Served hot in a ramekin or casserole, this dish works beautifully as an appetizer or main course and is sure to impress your guests or satisfy your personal cravings for coastal comfort. If you love crab cakes but want something softer and cheesier, Crab Imperial is your next obsession.

Why You’ll Love This Creamy Crab Imperial

Fast & Easy: Comes together in under 30 minutes
Crowd Favorite: Rich, creamy, and savory—great for holidays or parties
Minimal Ingredients: No fillers, just pure crabby goodness
Flexible Serving: Serve it as a dip, main course, or elegant starter

What Kind of Crab Meat Should I Use?

Lump crab meat is ideal for this recipe because it gives you those hearty chunks of sweet crab throughout the dish. You can use jumbo lump for a splurge or backfin for a more budget-friendly option. Avoid imitation crab—its texture and flavor just don’t hold up in this creamy, elegant mix.

Ingredients for the Creamy Crab Imperial

Each ingredient in this dish plays a role in enhancing the luxurious flavor and creamy consistency of the final bake:

Lump Crab Meat: The star of the show—sweet, tender, and rich.
Mayonnaise: Forms the creamy base and adds tangy depth.
Egg: Helps bind the ingredients together and gives it body.
Dijon Mustard: Brings a mild, spicy edge to cut through the richness.
Old Bay Seasoning: Adds that iconic seafood flavor.
Worcestershire Sauce: Lends a bold umami layer.
Lemon Juice: Brightens the mixture and balances the creaminess.
Chopped Parsley: For a fresh, herbal note.
Panko Breadcrumbs: Toasted on top for that irresistible golden crust.
Butter: Mixed with the breadcrumbs for flavor and crisping.

How To Make the Creamy Crab Imperial

Step 1: Make the Imperial Sauce

In a large bowl, whisk together the mayonnaise, Dijon mustard, egg, Old Bay, Worcestershire sauce, lemon juice, and chopped parsley until smooth.

Step 2: Gently Fold in the Crab

Carefully fold the lump crab meat into the sauce using a spatula. Avoid over-mixing to keep those crab chunks whole.

Step 3: Transfer to Baking Dish

Spoon the mixture into a buttered baking dish or individual ramekins.

Step 4: Top with Breadcrumbs

Mix panko breadcrumbs with melted butter, then sprinkle over the top of the crab mixture.

Step 5: Bake

Bake in a preheated oven at 375°F for 20-25 minutes until the top is golden and bubbly.

How to Serve and Store Creamy Crab Imperial

This recipe serves 4 as a main dish or up to 6 as an appetizer.

Serve it hot from the oven with crusty bread, over rice, or alongside a crisp salad. If making ahead, prepare the mix and refrigerate it covered for up to 24 hours before baking. Leftovers? Store in an airtight container for up to 3 days in the fridge. Reheat gently in the oven at 300°F until warmed through.