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Crab Imperial

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Crab Imperial is a rich, creamy baked seafood dish featuring tender lump crab meat with mayonnaise, lemon, Dijon mustard, Worcestershire sauce, and classic seafood seasoning. A lightly golden topping makes it elegant enough for entertaining while keeping the sweet crab flavor at the center.

Ingredients

  • 1 pound jumbo lump or lump crab meat
  • 1/2 cup mayonnaise
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon seafood seasoning
  • 1 teaspoon chopped fresh parsley
  • 1 tablespoon finely diced red bell pepper
  • 1 tablespoon finely diced green bell pepper
  • 1 tablespoon finely minced onion
  • 1/4 teaspoon freshly ground black pepper
  • Salt, to taste
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons finely grated Parmesan cheese, optional
  • 2 tablespoons breadcrumbs or crushed crackers, optional
  • 1 tablespoon melted butter, optional
  • Extra seafood seasoning, for sprinkling
  • Fresh parsley, for serving
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a medium baking dish or four individual ramekins.
  2. Carefully pick through the crab meat to remove any shell or cartilage, handling it gently to preserve the large pieces.
  3. In a separate mixing bowl, whisk together 1/2 cup mayonnaise, egg, 1 tablespoon lemon juice, Worcestershire sauce, Dijon mustard, seafood seasoning, parsley, red and green bell peppers, onion, and black pepper.
  4. Adjust the seasoning as needed, keeping additional salt to a minimum because the crab and seafood seasoning may already be salty.
  5. Add the crab meat and gently fold it into the seasoned mixture with a rubber spatula, taking care not to break up the lumps.
  6. Transfer the crab mixture to the prepared baking dish or divide evenly among the ramekins.
  7. For the creamy topping, combine 2 tablespoons mayonnaise with 1 teaspoon lemon juice and spread a thin layer over the crab mixture.
  8. For an optional crisp topping, combine the Parmesan, breadcrumbs or crushed crackers, and melted butter, then sprinkle evenly over the dish.
  9. Finish with a light sprinkle of additional seafood seasoning.
  10. Bake for 20–25 minutes, until the center is thoroughly hot and the topping is lightly golden.
  11. For additional browning, briefly place the dish under the broiler, watching continuously to prevent burning.
  12. Remove from the oven and rest for about 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Notes

  • Handle jumbo lump or lump crab meat gently to preserve its texture and presentation.
  • For extra richness, add a small amount of melted butter to the crab mixture.
  • For a crispier surface, use the optional buttered breadcrumbs or crushed crackers over the mayonnaise topping.
  • Add a pinch of cayenne pepper or a few drops of hot sauce for a slightly spicy variation.
  • Extra parsley, chopped chives, or lemon zest can add freshness without introducing much additional liquid.
  • For individual servings, bake the mixture in ramekins or oven-safe seafood shells.
  • The Imperial mixture can also be spooned over fish fillets or used as a filling for seafood-stuffed mushrooms.
  • Crab Imperial can be assembled several hours ahead and refrigerated until baking. Add a crisp breadcrumb topping shortly before it goes into the oven.
  • Store cooked leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat covered with foil at about 325°F (165°C) until thoroughly hot, removing the foil for the final few minutes to refresh the topping.
  • Freezing fully prepared Crab Imperial is not recommended because the mayonnaise-and-egg mixture can change texture after thawing.

Nutrition

Find it online: https://thefamilycooking.com/crab-imperial-2/