Crab Imperial Recipe

5 from 3 votes

Bursting with sweet, delicate crab flavor, the luscious mixture of lump crabmeat, mayonnaise, Dijon mustard, and seasonings is baked to perfection, creating a slightly golden, buttery topping. With a hint of tanginess from lemon and a touch of spice, each bite is decadent, savory, and irresistibly delicious.

Course Louisiana Recipes, Main Course, Main Dishes, Seafood

Cuisine Cajun Cooking

Prep Time 10

Cook Time 20

Total Time 30

Servings Ramekins

Calories 284kcal

Author Sarah Penrod

Equipment

8 oz Ramekins
Non-stick Spray
Mixing Bowl
Rubber Spatula or Spoon

Ingredients

⅔ cup mayonnaise
1 teaspoon minced garlic
2 teaspoons lemon juice a little less than half a lemon
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons Dijon mustard
1 teaspoon old bay seasoning + more for topping
1 teaspoon chopped parsley + more for garnish
1 large egg lightly beaten
1 pound jumbo lump crab meat pre-cooked
¼ cup grated parmesan cheese

Garnish and Serve with:

lemon wedges
fresh parsley or chives chopped

Instructions

Preheat and prepare your pan. Preheat your oven to 400°F and spray 4 (8-ounce) ramekins with non-stick spray. Set aside.
Mix the crab. In a large bowl, combine mayonnaise, garlic, lemon juice, Worcestershire sauce, Dijon mustard, old bay seasoning, parsley, and egg. Once this is mixed until smooth and creamy, carefully fold the crab meat into the mixture by scooping from the bottom over the top so that you don’t break up the lumps of crab meat. You want the crab to remain as intact as possible.
Bake. Divide your crab mixture into the ramekins and bake for 20 minutes, until the tops start to turn golden. Sprinkle with parmesan cheese and an additional sprinkle of Old Bay and bake again for 5 minutes or until the parmesan cheese is melted.
Garnish and Serve. Remove from the oven, garnish with parsley, and serve warm.

Nutrition