The Seasoned Virginia’s Flavorful Crab Imperial

Preparation and Storage Tips

• Make ahead: You can make the crab imperial up to 1 day ahead and keep covered in the fridge until ready to bake. Let dishes come to room temperature on the counter for at least 30 minutes before baking. It’s perfect for entertaining!
• Leftover crabmeat recipes will keep in the refrigerator for 1 to 2 days.
• Do not freeze Imperial Crab. The creamy mayonnaise mixture will “break” when thawed.
• How to Reheat: Preheat oven to 350°F. Place the dish in the hot oven and bake until piping hot (about 10 minutes).

Recipe Variations

• I prefer jumbo chunks or chunk crab for this recipe, but you can substitute dorsal fin or a combination of chunks and dorsal fin. I do not recommend using canned crab meat.
• If you don’t have individual pans, you can substitute a 1-quart baking dish.
• Cooking just for two? Cut all the ingredients in half and bake 2 servings instead of 4. The rest of the instructions remain the same.
• Many crab meat recipes call for sherry, which I am not including 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 pinch of cayenne pepper to the sauce.

Ingredients :

For the Crab Imperial:

• 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 egg, lightly beaten
• ¼ teaspoon ground black pepper
• ½ teaspoon Old Bay seasoning
• 1 lb. crabmeat (jumbo lump, lump, or backfin)
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Grease 4 (8-ounce) ramekins or a single (1-quart) casserole dish with cooking spray. Set them aside.
2. In a small skillet, melt the butter over medium-high heat. Add the diced red bell pepper and onion. Sauté until they become soft, which should take around 5 minutes. Set this mixture aside to cool slightly.
3. In a large bowl, whisk together ½ cup of the mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, ground black pepper, and Old Bay seasoning. Add the sautéed vegetables and stir to combine.
4. Gently fold in the crabmeat, taking care not to break up the crab pieces.
5. Divide the crab mixture evenly among the prepared dishes.
6. Spread about 1 tablespoon of the remaining ¼ cup of mayonnaise on top of each dish.
7. Sprinkle the grated Parmesan cheese over the mayonnaise layer.
8. Place the dishes in the preheated oven, uncovered, and bake for approximately 20 minutes. The dish should be browned and bubbly when it’s ready.

Enjoy your delectable Crab Imperial straight from the oven!