- Red Bell Pepper and Onion: Fresh greens that give the dish a savory flavor, a bit of color, and a hint of sweetness in the background.
- Butter: to fry the vegetables.
- Mayonnaise: The base of the creamy sauce brings together fresh crab and other ingredients.
- Dijon mustard: to give it an acid and spicy touch.
- Worcestershire sauce: provides salty flavor and umami.
- Egg: the binder.
- Pepper: just a pinch 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.
- Crab Meat: I use the good stuff – refrigerated giant crab meat!
- Parmesan Cheese: A final touch that adds a spicy and salty flavor to contrast nicely with the sweet and creamy base. It also helps the top to brown.
The Best Crab Meat for Imperial Crab
Giant crab meat is the best of the best! While it’s also the most expensive crab you can buy, 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 giant crab meat in the seafood section of the supermarket (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 crabmeat, you can also use lump crabmeat (which is slightly smaller than jumbo crabmeat) or even tailfin crabmeat (or a combination of these). I do not recommend using canned crab, crab meat, or imitation crab meat for this recipe.
How to make imperial crab
You can certainly serve your imperial crab in the shell, but I’ve used individual ramekins here to make it easier. You can also bake a larger casserole if you prefer. It’s an easy 30 minute meal with loads of flavor in every bite!
Detailed instructions are included in the recipe card below, but here’s the quick version:
