A traditional crab imperial recipe starts with jumbo lump crabmeat, is topped with Parmesan cheese, and then baked in the oven until golden brown. It looks and tastes fancy, but the easy dish requires just 10 minutes of prep!
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I’m originally from Virginia…boy, did this bring back memories. This recipe is AMAZING. I’ll be making this for every special occasion. It can’t be beat.
– Angela
How to Make Crab Imperial | 1-Minute Video
Those of us raised in the Maryland, Virginia, and the southeast are very familiar with the wonder of blue crabs. The Chesapeake Bay, the Eastern Shore of Maryland, and the Tidewater region of Virginia are full of the popular shellfish, so dishes like crab cakes, crab melts, and crab imperial are practically a way of life. These favorite recipes have become part of the local culture, and most home cooks have their own preferred version.
Crab Imperial is a classic American dish made with blue crabmeat that has been combined with mayonnaise or a sherried white sauce, and spooned into blue crab shells, scallop shells, or individual ramekins. The crab mixture is topped with Parmesan cheese or bread crumbs and baked to golden brown perfection.
What to Know Before You Get Started
- Crab imperial tastes sweet and savory, and is very similar to crab cakes without the filler. As a result, crab imperial tastes like a baked crab cake in a casserole dish! There’s no filler necessary, so we’re not adding breadcrumbs or cracker crumbs to bulk up the recipe. Instead, each individual serving is bursting with lump crabmeat in a creamy, delicately seasoned sauce.
- Jumbo lump crab meat works best for this crab imperial recipe. 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 refrigerated jumbo lump crab meat in the seafood section at the grocery store. This crab meat is fully cooked and ready to use in recipes.
- 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.
Serving Suggestions
Crab Imperial is served as both an appetizer and as an entree, 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. Offer crackers, baguette slices, or crusty bread for scooping. It’s like a hot crab dip!
This Crab imperial recipe 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. Serve the creamy dish with lemon wedges or a squeeze of fresh lemon juice for a bright, acidic contrast. Chopped fresh parsley or sliced green onion are also classic finishing touches. On the side, offer a simple green salad with red wine vinegar dressing, house salad with candied pecans, vinegar coleslaw, or sauteed spinach with garlic. To round out the meal, you might like Charleston red rice, buttermilk biscuits, or a pan of Jiffy cornbread with creamed corn.
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!
- Leftovers will keep in an airtight container in the fridge 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).
Fabulous. I am a crab cake snob. But I’ll never bother with them again. I did not do the red pepper or onion and upped the Worcestershire and added 1/4 tsp cayenne. Followed the rest of the recipe and was totally wowed!
– Buzzer
More Crab Meat Recipes to Try
Classic crab recipes that every crab-lover will enjoy!
Maryland Crab Cakes
1 hour hr 20 minutes mins
Crab Dip Recipe
10 minutes mins
Crab Bisque Recipe
40 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Crab Imperial
Ingredients
- 1 tablespoon butter
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons finely diced onion
- ¾ cup mayonnaise, divided
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 large egg, lightly beaten
- ¼ teaspoon ground black pepper
- ½ teaspoon Old Bay seasoning
- 1 lb. jumbo lump crabmeat (or see my notes below for substitutions)
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Spray 4 (8-ounce) ramekins or one (1-quart) casserole dish with cooking spray and set aside. Melt the butter in a small skillet over medium-high heat. Add the bell pepper and onion; sauté until soft (about 5 minutes). Set aside to cool slightly.
- In a large bowl, whisk together ½ cup of the mayonnaise, Dijon mustard, Worcestershire sauce, egg, pepper and Old Bay seasoning. Stir in the cooled vegetables. Add the crab and gently fold to mix, being careful not to break up the crab.
- Divide the mixture among the 4 prepared dishes. Use the remaining ¼ cup of mayonnaise to spread about 1 tablespoon on top of each dish. Sprinkle with Parmesan cheese.
- Bake, uncovered, for about 20 minutes, or until browned and bubbly.
Notes
Nutrition
Crab Imperial Recipe Variations
- I prefer jumbo lump crab meat for this recipe, but 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, claw crab meat, or imitation crab meat for this recipe. Readers have reported that Dungeness crab also works well.
- 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.
- Instead of Dijon mustard, add a dash of dry mustard to the crab mixture.
- Make it spicy by adding a dash of cayenne pepper to the sauce.
This recipe was originally published in July, 2020. It was updated in December, 2024.
Hello. Can’t wait to make this recipe but with two changes. It sounds very close to the Baked Crab Au Gratin en casserole that Grotto #9 serves at the San francisco Fisherman’s Warf in their florentine dining restaurant. I will however, leave out the red bell peppers, as they are not in the Grotto’s recipe which costs $75.00 a servicing. I will also use Dungeness Crab as that is what we have here in California.
Thanks for posting.
Sounds great, Kathi! Let me know how it works with the Dungeness crab! I’ve never tasted that variety of crab. 🙂
Kathi,
Never judge a recipe until do it ACCORDING TO THE DIRECTIONS! If you wanted The San Francisco’s version, you should have asked THEM for their recipe. You do not sound like a person who understands the nuances of a recipe
Sterling
Your response was unnecessarily arrogant. Try to encourage others rather than discourage them.
I agree with you whole heartily Sir. This sounds like a Fantastic recipe just the way its written. It was OK to have mentioned the restaurant but to change this recipe because it’s not the way they serve the crab isn’t very respectful of the author of this recipe. In my humble opinion.
Looks awesome! I can’t wait to try it. I’m a chef and that looks like exactly what I would put in it. Thank you!
Thanks, John!! I hope you approve! 🙂
totally agree! hate the trolls who tweak and make it their way or whatever and post their doings. , get a peer group and tell them how awesome you are. who cares, i wasnt looking for your recipe. cooty people bite
I loved it. Followed recipe as written. The crab flavor was not overpowered by the other ingredients.
We’re so happy to hear this, Brenda!
This recipe ROCKS! I live on the Oregon coast and use the Dungeness crab that is so abundant here. Thanks for sharing this recipe. ♥️
Thank you so much! We’re glad you enjoyed it.
The dish turned out fantastic with using the Dungeness crab. And as for leaving out the red bell pepper – that is my choice as I have never been a fan of them.
We’re so glad you enjoyed it, Kathi! Thank you for trying it out and taking the time to leave a review.
I’m originally from Virginia…boy, did this bring back memories. This recipe is AMAZING. I’ll be making this for every special occasion..
It can’t be beat.
Thank you, Angela! I’m so glad that you loved it and that the recipe brought back good memories. Thanks for taking the time to come back here and let me know!
I tried your recipe and added 1/2 of a finely diced lobster tail with 10 crushed ritz crackers. Amazing! Used it to stuff some butterflied shrimp and some salmon filets. I formed the leftovers in to crab cakes. Delicious! Thanks for the recipe.
Wow, that sounds absolutely amazing, Thomas! I need to try that next time. Thank you for sharing!
What do you spread the crab imperial on, toast? Baguettes?
Hi, Beth! We usually just enjoy it on its own — eat it with a fork straight from the dish. It would be delicious spread on baguette or crostini, though — like a hot crab dip!
That sounds like permission to scarf it down! It’s on my list to make real soon!
Hah! Totally! 🙂 Enjoy!
Yay! I’m so excited! I’m making this recipe right now! The dish is in the oven right now. I did not cut the recipe in half for just the two of us. I want to enjoy as much as I want!
Sounds perfect. I hope you enjoyed the meal, Beth!
In Maryland, we serve it on a warm puff pastry.
Oh, I bet that’s delicious!!
Great recipe. Served this with mashed potatoes and asparagus! Thank you!
Sounds perfect. Thank you!
I haven’t tried the recipe yet, I am going to but I am astonished by the comments … wow! Are you adults? The comments, in my opinion, give suggestions and/or different approaches to a recipe. You’re personal feelings should be shared with your therapist. If you don’t have one, get one. Thanks! Have. Nice day 🙂
Hope you enjoy the dish, Michelle! 🙂
sounds good can this be made all in one dish.don’t have small ones) if so time and temperature please also what to serve with for dinner? or ca this be made wih a rice or potatoe in mixture? thanks
Hi, Jean! Yes — in the post I note that you can prepare the recipe in a 1-quart casserole dish if you don’t want to use the smaller ramekins. The cooking time and temp for the 1-quart casserole dish will be about the same, although you may need to add a few minutes to get it hot and bubbly. Just keep an eye on it. 🙂
In the post above, I’ve listed a number of side dishes that go well with the crab for dinner. Enjoy!
Fabulous. I am a crab cake snob. But I’ll never bother with them again. I Did not do the red pepper or onion and upped the Worcestershire and added 1/4 tsp cayenne. Followed the rest of the recipe and was totally wowed!
Thank you, Buzzer! That makes me really happy to hear!
We love this recipe! I have used twice to “stuff” salmon with. I cut the recipe in half and omit the mayo and parmesan on the top for the stuffed salmon. If I were making the exact recipe I would follow the recipe to the T. I have been generous with the Old Bay and sprinkle a little on the top before baking the salmon.
That sounds amazing, Vleve! Thank you so much for the great tip!
I incorporated this recipe to use as a stuffing for a Portabello Mushroom. last evening for the Maiden Voyage of my Air Fryer (an Emeril LaGasse model)! I grew up in the 1950s until age 7 in Buckroe Beach and Hampton Roads area and remember simple crab dishes so well! This recipe turned out runny, sad to report. I AF’d it at 370* for 11 minutes, and will try again at 380* for 12 minutes; it was not hot enough, nor cooked through, and the crab (Dungeness) was stringy. I am hopeful for leftovers cooking today with remaining mixture will go better! I was just too skitzed out by the new gadget to try too much on my own in testing it out. The taste is superb, though!
Hi, Corinne! I wonder if the air fryer was the difference, since it cooks through just fine in the oven? I’ve never tried it in an air fryer, so I don’t know how that would compare or translate with the oven time and temp. Also, I always use blue crab, so maybe that makes a difference in the final texture? Glad you liked the taste! 🙂
I saved 1/2 to reheat in toaster oven today for brunch, and it was so good. It was the “Maiden Voyage” for the Air Fryer; I needed to set it at 380 for 12-13 minutes instead of 370 for 11, I think, but the way I had it at 370* for 11min, the cheese on top was the perfect color and doneness!
[My family is from Highlands County near Bath, Staunton, Lone Fountain was where I lived every Summer in the 50s & 60s. Miss Virginia, so much!]
Oh, good! So glad that it was a success. Highland County and the Bath/Staunton area is gorgeous! And you’re right — not too far from us. 🙂
Super yummy delicious & easy. The only recommendation I have, is if you’re using a convection oven turn the temperature down to about 385 and cut about five minutes off the cooking time. But super easy and super yummy.
Thanks, Karen! 🙂
Made with Dungeoness crabs and it turned out delicious. Very easy to make. Will make again and again.
Wonderful! Thanks, Debbie. 🙂 I’m glad to know that it works with Dungeoness crabs too.
This is absolutely the best recipe! I have decided to include it with our standing rib roast at Christmas! Thank you so much for this!
It will be perfect for Christmas, Kristi! Thanks so much for your note. 🙂
Also from Buckroe and now living in Newport News. I have made this recipe twice now, once in the oven & once in my Instant Pot air fryer using local lump blue crab. Both cooking methods resulted the same…Fantastic!!
Thanks for the recipe.
That’s so great to hear, Bill. Thank you for your note. I’m always happy to hear from other Virginians! 🙂
Hi Blair, I just made Crab Imperial for dinner last night along with Filet’s. It was absolutely delicious. Everyone loved it and it was a lovely evening entertaining friends. Thanks for the recipe.
That sounds like an amazing meal, Patti! Thank you for letting me know. I’m so glad that it was a hit!
Why do you not recommend canned crab meat? I’m trying to get rid of a can of Phillips blue claw meat and love crab imperial. Was gonna try it in this but now I hesitate.
Hi, Susan! The Phillips crab meat in a can is different than the shelf-stable canned crabmeat that I’m referring to. The Phillips crabmeat (that you find in the refrigerated seafood section) has a better flavor and texture. It’s my preference, but you can certainly use whichever you have or like! Hope you enjoy the dip. 🙂
Ah you meant the chicken of the sea type. Never even knew that existed.
Exactly! 🙂
This is a great recipe.
But unfortunately I have to dispute the link you have provided above for… that is a total disgrace for anything associated with
Virginia and the Chesapeake Bay.
“The Best Crab Meat for Crab Imperial”
“Jumbo Lump Crab Meat” is a link to Phillips Crab Meat.
ALL of Phillips Seafood Crab Meat… is from Indonesia.
NOT the famous Chesapeake Bay Blue Crab.
There are many distributors of “REAL” American crab meat… from Maryland through the Carolina’s that I think would be a better representation on your website than a company that imports foreign crab meat.
Let alone supporting the watermen and women of the Chesapeake Bay and southern waters.
Please update your website to authentic American crab meat and support the local business along the East Coast.
I made this just the way it’s wrote.. DELICIOUS my husband loved telling everyone how great it was..I made in small casserole dish..inwouldnt change a thing. I will double next time. I used Maryland blue crab that we caught
Thank you, Laura. I’m so glad to hear that it was a success. I bet it was amazing with those fresh Maryland crabs!
I love the recipe. My Portland, Oregon, son catches, cooks, cleans and cans his own Dungeoness crab, then mails to me in NC. So I used that canned crab and the recipe was wonderful.
That sounds wonderful! You’re very lucky. 🙂 I’ve never had Dungeoness crab, but my husband has tasted it on business trips to the west coast and he says it’s amazing!
Thank you for this recipe Blair! Everyone including young and semi adult kids loved it. I will certainly make again. I did make some bacon and chopped it up and added. It worked. Have a great Christmas.
Awesome! What a treat for everyone! Thanks, David…and Merry Christmas!
I loved it. Followed recipe as written. The crab flavor was not overpowered by the other ingredients.
This was an excellent recipe & very tasty! I would definitely make it again & again!
Thanks, Marianne!
Fantastic recipe! Better than ones we’ve tried at restaurants. Family loved it.
Thank you so much, Renee! This made our day. We appreciate you trying it out and taking the time to leave a review!
Made this as is but in a baking dish… then served in store bought (Pepperidge Farm) puff pastry shells.. a hit!
Sounds perfect, Scott. Thank you!