Description
Get ready to elevate your dinner plans with this Creamy Crab Imperial, a rich and comforting seafood dish that’s bursting with flavor and easy elegance. Made with tender lump crab meat, a tangy, creamy imperial sauce, and topped with golden buttery breadcrumbs, this recipe bakes to bubbly perfection. Whether you’re hosting guests or craving something indulgent, it’s a go-to that feels like fine dining at home. Great for quick dinners, special occasions, or even as an appetizer, it fits right into your list of easy recipes, dinner ideas, and seafood meals you’ll want to make on repeat.
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
Instructions
1. Preheat oven to 375°F and lightly grease a baking dish or ramekins.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, egg, Old Bay, Worcestershire sauce, lemon juice, and parsley.
3. Gently fold in the crab meat with a spatula, being careful not to break up the lumps.
4. Transfer the mixture to your prepared dish and spread evenly.
5. In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle evenly on top of the crab mixture.
6. Bake for 20–25 minutes or until the top is golden brown and bubbly.
7. Serve hot with crusty bread, salad, or rice.
Notes
For best results, use fresh or refrigerated lump crab meat (not canned or imitation).
You can prepare the mixture up to 24 hours in advance and refrigerate until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of dish
- Calories: 315
- Sugar: 1g
- Sodium: 710mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 110mg