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A close-up of a baked Crab Imperial casserole with a golden-brown bubbly crust and fresh parsley in a white scalloped dish. (Crab Imperial Recipe)

Crab Imperial Recipe: The Ultimate Maryland-Style Baked Lump Crab

This Crab Imperial Recipe features succulent jumbo lump crab meat folded into a creamy imperial sauce and baked until golden-brown. An elegant, Maryland-style seafood classic perfect for special occasions and Pinterest-worthy dinner parties.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Dinner, Entree
Cuisine: American, Maryland
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Crab Imperial Ingredients
  • 1 lb (454g) Jumbo Lump Crab Meat Fresh, picked for shells
  • 1/2 cup (120ml) Mayonnaise Full-fat preferred
  • 1 large Egg Beaten
  • 1 tsp (5ml) Dijon Mustard
  • 1 tsp (5ml) Worcestershire Sauce
  • 1/2 tsp (2.5g) Old Bay Seasoning
  • 1 tbsp (15ml) Fresh Lemon Juice
  • 2 tbsp (30g) Fresh Parsley Finely chopped
  • 1/4 tsp (1.25g) Paprika For dusting

Equipment

  • 1 White ceramic scalloped baking dish Or 4 individual ramekins
  • 1 Rubber Spatula For gentle folding

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C). Lightly butter a shallow white ceramic scalloped baking dish.
  2. In a medium bowl, whisk together mayonnaise, egg, Dijon, Worcestershire, lemon juice, and Old Bay until smooth and glossy.
Assembly
  1. Gently fold the jumbo lump crab meat into the imperial sauce using a spatula, taking care not to break the large lumps.
  2. Transfer the mixture to the prepared baking dish. Sprinkle a light dusting of red paprika over the top.
Baking
  1. Bake for 15-20 minutes until the top is a bubbly, golden-brown crust and the edges are slightly caramelized.
  2. Remove from oven and immediately scatter finely chopped fresh parsley flakes across the top. Serve warm.

Notes

Always use fresh jumbo lump crab for the best texture.
Avoid over-mixing to keep the crab lumps intact for a premium presentation.