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Virginia Crab Imperial

Name: Virginia Crab Imperial
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons finely diced red bell pepper; 2 tablespoons finely diced onion; 1 tablespoon butter; ¾ cup mayonnaise, divided; 1 teaspoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 egg, lightly beaten; ¼ teaspoon pepper; ½ teaspoon Old Bay seasoning; 1 lb. crabmeat (jumbo lump, lump or backfin); ¼ cup grated Parmesan cheese

Published: Jul 7, 2020 by Blair Lonergan

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Any native Virginian has probably enjoyed the sweet, savory and rich taste of Crab Imperial. This traditional dish is made with lump crabmeat, topped with Parmesan cheese, and baked in the oven until golden brown. It tastes fancy, but the easy recipe is ready with just 10 minutes of prep!

Front shot of two blue ramekins full of Crab Imperial

Those of us raised in the southeast (and in Maryland) are very familiar with the wonder of blue crabs. The Chesapeake Bay and the Tidewater region are full of the popular shellfish, so dishes like Crab Cakes and Crab Imperial are practically a way of life. These recipes have become an ingrained part of the local culture, and most home cooks have their own favorite version.

What is Crab Imperial?

Crab Imperial is a classic American dish made with crabmeat that has been combined with mayonnaise or a sherried white sauce, and spooned into blue crab shells or scallop shells. The crab mixture is topped with Parmesan cheese or bread crumbs and baked until golden brown.

Crab Imperial tastes sweet and savory, and is very similar to crab cakes without the filler. Since it contains many of the same ingredients as a traditional crab cake recipe, Crab Imperial basically tastes like a baked crab cake in a casserole dish! We're not adding breadcrumbs or cracker crumbs to bulk up the dish. Instead, each individual serving is bursting with lump crabmeat in a creamy, delicately seasoned sauce.

Overhead shot of two dishes of crab imperial on a wooden table

Ingredients

This is a quick overview of the ingredients that you'll need for a delicious crab imperial recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

Red bell pepper and onion: fresh veggies that give the dish savory flavor, a bit of color, and a hint of sweetness in the background.
Butter: to sauté the vegetables.
Mayonnaise: the base of the creamy sauce the brings the fresh crab and other ingredients together.
Dijon mustard: for a touch of acidity, zesty tang.
Worcestershire sauce: provides salty, umami flavor.
Egg: the binder.
Pepper: just a hint for a more complex flavor.
Old Bay seasoning: this classic seafood seasoning blend is a combination of celery salt, paprika, and other spices like red pepper and black pepper.
Crabmeat: I use the good stuff -- refrigerated jumbo lump crabmeat!
Parmesan cheese: a finishing touch that adds sharp, salty flavor to contrast nicely with the sweet, creamy base. It also helps the top brown.

The Best Crab Meat for Crab Imperial

Jumbo lump crab meat is the best of the best! While it’s also the most expensive crab that you can purchase, it’s well worth the investment for special occasions. Nothing else has the same rich, buttery texture, bright white appearance, and large chunks.

I buy the refrigerated jumbo lump crab meat in the seafood section at the grocery store (not the canned version). This crab meat is fully cooked and ready to use in recipes.

If you don’t want to splurge on a container of jumbo lump crab meat, you can also use lump crab meat (which is a little bit smaller than the jumbo lump) or even backfin crab meat (or a combination of these). I do not recommend using canned crab or claw crab meat for this recipe.

How to Make Crab Imperial

You can certainly serve your Crab Imperial in shells, but I've used individual ramekins here for ease. You can also bake one larger casserole dish if you prefer. It's an easy 30-minute meal with tons of flavor in every bite! Let's get started...

Step 1: Sauté Bell Pepper and Onion

Cook the red bell pepper and the onion in butter just until soft. Allow the vegetables to cool.

Step 2: Stir together Ingredients

Meanwhile, in a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, egg, pepper and Old Bay seasoning.

Mayonnaise mixture for crab imperial in a glass mixing bowl

Add the cooled vegetables and the crabmeat, and gently stir to combine.

Crab imperial ingredients in a large mixing bowl

Step 3: Divide Mixture Between Individual Dishes

Spoon the mixture into individual ramekins or one 1-quart dish.

Spread a dollop of mayonnaise on top of each dish and sprinkle with Parmesan cheese.

Crab imperial topped with Parmesan cheese before baking in the oven

Step 4: Bake Crab Imperial

Bake the dishes in a 400°F oven for about 20 minutes, or until the top is golden brown and the filling is bubbly.

Horizontal shot of baked crab imperial on a wooden table with herbs surrounding the dishes

How to Serve Crab Imperial

Crab Imperial is served as both an appetizer and as an entrée, and is best warm from the oven. Since crabmeat is expensive, serving smaller portions as appetizers in scallop shells can be a nice way to stretch the quantity that you have.

The Crab Imperial also makes a great special occasion dinner. A little bit goes a long way (thanks to all of those rich ingredients), so a small 8-ounce ramekin should feed one person. Pair the dish with a couple of lighter sides for the perfect meal!

Sides That Go Well with Crab Meat Recipes

Close up side shot of a bright blue ramekin full of Crab Imperial

Nutrition Information

This Crab Imperial recipe is a keto-friendly low-carb dish. Each serving has about 433 calories, 36 grams of fat, 22 grams of protein and only 1.3 grams of carbohydrates.

Preparation and Storage Tips

Make Ahead: You can prepare the Crab Imperial up to 1 day in advance and keep it covered in the refrigerator until ready to bake. Allow the dishes to come to room temperature on the counter for at least 30 minutes before baking. It's perfect for entertaining!
Leftover crab meat recipes will keep in the refrigerator for 1-2 days.
Do not freeze Crab Imperial. The creamy mayonnaise mixture will "break" when thawed.
How to Reheat: Preheat the oven to 350°F. Place the dish in the hot oven and bake just until the dish is warmed through (about 10 minutes).

Recipe Variations

I prefer jumbo lump or lump crab for this recipe, but you can substitute with backfin or a combination of lump and backfin. I do not recommend using canned crabmeat.
If you don't have individual ramekin dishes, you can substitute with one 1-quart baking dish.
Cooking Just for Two? Cut all of the ingredients in half and bake two portions of the recipe instead of 4. The rest of the instructions remain the same.
Many crab meat recipes call for sherry, which I do not include here. If you like, you can add a splash of sherry to your mayonnaise mixture.

Tips for the Best Crab Imperial Recipe

If available, use a wedge of Parmesan cheese and grate it yourself instead of using canned pre-grated Parmesan cheese. The freshly-grated version has a richer taste and melts better.
Use the Crab Imperial as stuffing for shrimp, salmon or flounder. This is another great way to stretch the flavor of the pricey crab.
Serve the creamy dish with lemon wedges or a squeeze of lemon juice for a bright, acidic contrast. Chopped fresh parsley or sliced green onion are also classic finishing touches.
Offer crackers or fresh, crusty bread alongside for scooping. It's like a hot crab dip!

Close overhead shot of a spoon scooping up crab imperial from a baking dish

More Crab Meat Recipes to Try

These are the classic crab recipes that every crab-lover will enjoy!

Maryland Crab Cakes
Crab Stuffed Mushrooms
Mom’s Best 10-Minute Holiday Crab Dip
Seafood Salad {a classic way to use imitation crab meat}
Aunt Bee's Crab Bisque {soups are such a great way to stretch expensive crab meat!}

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