Crab Imperial Recipe

This creamy, decadent, baked crab dish originated in the Chesapeake Bay region (especially around the eastern shore of Maryland), where blue crabs reign supreme.

However, over time, famous New Orleans restaurants and cherished historic southern cookbooks, have given the dish a distinct Gulf Coast flair, using fresh jumbo lump crabmeat, a hint of white pepper or cayenne, and a buttery, golden topping of bread crumbs and cheese.

Delicious portions of this jumbo lump crab meat dish can be served as a main course, or as a luxurious side dish in smaller portions. Historically, Crab Imperial dates back to the late 19th and early 20th centuries, when fine dining restaurants in Maryland served it as an elegant, rich seafood dish, often baked in crab shells or individual ramekins.

Today, it remains a Southern favorite, bringing together the best of Chesapeake tradition and Gulf Coast flavors in one irresistible dish.

Decoding the Many Names of Crab Imperial

At its core, Crab Imperial is a rich, creamy blend of crabmeat mixed with either mayonnaise or a white sauce, then baked in individual ramekins, scallop shells, or small gratin dishes until golden and bubbling.

The seasoning and preparation can vary depending on the region or restaurant, but some common ingredients include dry sherry, white wine, cognac, dry mustard, white or red pepper (especially in Louisiana), Old Bay Seasoning, and a finishing touch of cheese and breadcrumbs. In New England, it’s often topped with Parmesan and breadcrumbs, while in Louisiana, cheddar cheese is the go-to finishing touch.

Finding Crab Imperial on the Coast

On the Louisiana and Gulf Coast, you’ll find Crabmeat Au Gratin, which is essentially Crab Imperial topped with cheddar cheese. Crabmeat Ravigote and Crabmeat Marinière introduce additional flavors like white wine, green onion, and shallots, making them flavorful cousins of this classic dish.

Despite the variations, these dishes all share the same creamy, indulgent baked crab filling, served in individual portions with minimal use of mirepoix. But don’t save this rich seafood recipe for special occasions! This upscale casserole-style dish comes together easily with simple ingredients, making it perfect for a weeknight indulgence or a dinner that’s sure to impress.

Basic Steps for Making Louisiana Crab Imperial

This creamy sauce, baked crab dish is rich, flavorful, and an easy recipe to prepare. Here's how to make the best Crab Imperial with a little Texas Gulf Coast flair!

1. Step 1: Prepare the Crab Meat

2. Step 2: Mix the Imperial Sauce

3. Step 3: Fold in the Crab

4. Step 4: Assemble & Top with Cheese and Buttery Breadcrumbs

5. Step 5: Bake Until Golden & Bubbling

6. Step 6: Garnish & Serve!

At a Glance:

1. Prepare the Crab Meat
   • Use fresh jump lump crabmeat (Gulf blue crabmeat is ideal)
   • Gently pick through the blue crab meat to remove any shell fragments, while being careful not to break up the lumps
2.  Mix the Imperial Sauce
   • Mayonnaise - The base for the heavy cream texture
   • Egg yolks - Helps bind everything together
   • Dijon Mustard - Adds that tangy medium-heat kick
   • Worcestershire Sauce - Adds depth to the flavor of the hot crab dip
   • Old Bay Seasoning - A classic for any crab mixture, but you can add a Texas twist with a pinch of cayenne pepper
   • Lemon Juice - Just a squeeze of fresh lemon juice will help brighten the taste of the crab flavors
   • Optional: Cajun Seasoning can be substituted for Old Bay Seasoning for a New Orleans Twist
3.  Fold in the Crab
   • Gently fold the crab into the sauce using a spatula, but don't overmix! You want to keep all of the jump lump crab meat intact for the best texture
4.  Assemble & Top with Cheese and Buttery Breadcrumbs
   • Spoon the mixture into individual ramekins, a casserole dish, or individual shells if you're feeling fancy
   • In a small bowl, mix panko breadcrumbs or crushed saltine cracker crumbs with melted butter and a little paprika! You can sprinkle this on top with some parmesan cheese for a crispy, golden crust
5. Bake Until Golden & Bubbling
   • Bake at 375°F (190°C) for about 20 minutes, or until the top is golden and the edges are bubbling
   • Expert Tip: Broil for 1-2 minutes at the end to get an extra crispy, golden-brown crust (watch closely and do not walk away during broiling)
6. Garnish & Serve
   • Sprinkle with fresh parsley or chives and serve with lemon wedges
   • Pair with Texas toast, crackers, or grilled steak for a true surf-and-turf experience!

Tips & Substitutions for Crab Imperial

• Don't Overdue the Mayo!
  • The sauce should enhance, not drown out the smoked Crab Imperial - Use just enough mayo and egg yolk to bind it together
• Balance the Richness with Acidity
  • A squeeze of fresh lemon juice, Dijon mustard, or even apple cider vinegar helps cut through the creamy texture, and brightens up the crab casserole dish
• Keep the Crab Lumps Intact
  • Remember to gently fold the crab into the white sauce to avoid breaking up those big, beautiful, juicy crab chunks
• No Crab? We got you!
  • If you're aren't able to get any fresh crab, you can always substitute the crab for Lobster, Shrimp, or even Crawfish
• Dairy-Free or Lighter Options? We got you!
  • Instead of Mayonnaise, you can use plain Greek Yogurt or Vegan Mayo for a lighter and tangier dish

Can I Make This Ahead of Time and Freeze It?

If you want to make this crab imperial ahead of time and freeze it for later you can, but you’ll need to make some alterations. Instead of using ramekins, you can pour the crab mixture into an 8x8 disposable baking dish. This will increase your baking time. 

Start with 25 minutes and check to see that the top has turned a golden brown before topping with parmesan cheese. Allow the crab imperial to cool completely before topping with the lid and wrapping in plastic wrap or aluminum foil and keep in the freezer for up to 3 months. Thaw completely before reheating.

How to Store Crab Imperial Leftovers

Since Crab Imperial is a seafood dish with a creamy base, proper storage is key to keeping it fresh and safe to eat.

• Refrigerating Leftovers
  • Cool It Quickly – Let the dish cool to room temperature (but no longer than 30 minutes to avoid bacteria growth)
  • Store in an Airtight Container – Transfer leftovers to a shallow, airtight container to keep moisture in and prevent it from absorbing fridge odors
  • Label & Date – Store in the coldest part of your fridge (below 40°F) and eat within 1-2 days for the best quality
• Freezing Leftovers
  • While Crab Imperial can be frozen, the texture may change due to the creamy sauce and delicate crab meat. If freezing:
    1. Portion It Out – Freeze in small individual containers for easy reheating
    2. Wrap Well – Cover with plastic wrap and then a layer of foil before placing in an airtight freezer container or bag
    3. Freeze for Up to 2 Months – Beyond that, the texture may become grainy or watery

Reheating Crab Imperial Leftovers

AVOID reheating MORE THAN ONCE! Seafood can get rubbery and lose flavor if it is reheated multiple times!

• Oven (Best for Keeping It Crispy):
  • Preheat to 350°F (175°C)
  • Place leftovers in an oven-safe dish, cover loosely with foil, and bake for 15-20 minutes (or until heated through)
  • Remove the foil for the last 5 minutes to crisp up the topping
• Stovetop (For a Quick Fix):
  • Heat gently in a pan over medium-low heat, stirring occasionally
  • Add a splash of cream or broth if the mixture looks dry
• Microwave (Not Recommended, but Works in a Pinch):
  • Heat in 30-second intervals at 50% power, stirring gently to avoid overcooking the crab