Crab imperial is a cherished seafood dish that has long been popular on the East Coast, especially in Maryland and Virginia. With its decadent combination of lump crabmeat baked in a rich, eggy custard, crab imperial is the ultimate indulgence for seafood lovers. But what exactly is crab imperial and how did it become such a renowned recipe?
A Brief History of Crab Imperial
The exact origins of crab imperial are unknown, but it likely emerged in the early 20th century along the Chesapeake Bay region, where blue crabs are abundant. The dish was popularized by upscale restaurants that wanted to serve crab in an elegant preparation befitting their establishments.
The name “imperial” refers to the velvety, custard-like sauce that envelops the crabmeat. With its luxurious taste and creamy texture, the imperial sauce transforms simple crab into a dish fit for royalty. As crab imperial grew famous, cooks experimented with their own renditions, but the essential components of lump crabmeat and imperial sauce remained unchanged.
Traditional Ingredients in Crab Imperial Recipes
While variations abound, traditional crab imperial recipes call for just a few simple ingredients:
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Lump or jumbo lump crabmeat: Carefully picked, high-quality crabmeat ensures the delicate texture and fresh ocean flavor shine through. Jumbo lump is preferred.
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Mayonnaise The base of the imperial sauce is mayonnaise which creates a rich and creamy binding agent when baked. Hellmann’s or Duke’s are top choices.
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Eggs Whole eggs or egg yolks add silky richness, moisture, and help bind the mixture.
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Butter: A bit of melted butter or oil prevents drying out when baked.
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Lemon juice: Brightens with acidity to balance the richness.
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Parsley Fresh chopped parsley offers color and herbal freshness
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Seasonings: Old Bay, mustard powder, Worcestershire, and paprika add signature crab flavor.
How to Make Crab Imperial at Home
Making restaurant-worthy crab imperial at home is straightforward with these steps:
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Whisk mayonnaise, egg, lemon juice, and seasonings to make the imperial sauce.
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Gently fold in lump crabmeat to keep chunks intact.
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Transfer to a baking dish, ramekins, or crab shells.
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Brush the top with melted butter to help create a nice crust.
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Sprinkle with parsley and extra seasoning like Old Bay.
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Bake at 350°F until heated through and golden brown, 20-25 minutes.
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Let sit 5 minutes before serving for optimal flavor.
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Serve with a salad or roasted veggies for a complete meal.
The simple ingredients belie the incredible rich crab flavor.
Tips for Making Perfect Crab Imperial
Crab imperial may seem easy, but these tips ensure your version tastes its very best:
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Use fresh lump or jumbo lump crabmeat, not canned. Sweetness and tender texture are key.
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Fold the crabmeat in gently to keep chunks intact. Don’t overmix.
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Allow to rest before eating so flavors develop fully.
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Don’t over-sauce. Too much liquid will be watery. Err on the less sauce side.
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Use a thermometer to confirm it reaches 165°F for food safety.
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Serve warm, not hot. The flavor improves as it cools slightly after baking.
Creative Ways to Customize Crab Imperial
Once you master the traditional version, get creative with these tasty crab imperial tweaks:
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Bake in scallop shells or crab shells for dramatic presentation.
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Add minced bell pepper, parsley, tarragon, chervil, or dill for extra flavor.
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Stuff into mushrooms caps or halved peppers for easy finger food.
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Use as a seafood stuffing for fish like flounder or snapper.
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Swap half mayo for half sour cream for a tangy twist.
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Top with crisp buttered breadcrumbs or crushed crackers for crunch.
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Bake in individual souffle cups for elegant single servings.
No matter how you vary it, the crabmeat + rich sauce formula is always a winner.
Serving Suggestions for Crab Imperial
Crab imperial makes a decadent entree, but also shines as an appetizer. Here are serving ideas:
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As a starter, bake in mini ramekins or shells for individual portions.
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Offer as a salad topping instead of grilled chicken or shrimp. The cool greens beautifully contrast the warm crab.
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For a full meal, serve with roasted asparagus, green beans, and buttery mashed potatoes or rice pilaf.
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Pass seared crab imperial stuffed mushrooms as hearty hors d’oeuvres.
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Set up a crab imperial dipping station with bread chunks and crackers for spreading.
No matter how you serve it, crab imperial always earns rave reviews! Its elegantly rich flavor satisfies seafood fans and newcomers alike.
Storing and Freezing Leftover Crab Imperial
Like any seafood dish, crab imperial is best fresh. Refrigerate leftovers and enjoy within 2 days. Freezing is not recommended as the delicate texture suffers. However, you can freeze extra uncooked imperial sauce for up to 3 months. Thaw in the fridge before using.
Why Crab Imperial Has Staying Power
While many retro recipes fade over time, crab imperial remains a cherished staple for restaurants and home cooks. The simplicity of lump crab draped in an elegant, creamy sauce speaks for itself. When made with care using quality ingredients, it’s easy to see why crab imperial has incredible staying power.
This recipe celebrates the sweetness of fresh crab to the fullest. So next time you see crab imperial on a menu or recipe, don’t be intimidated to make this restaurant classic at home. Crab imperial is a timeless classic for seafood lovers to savor.
Step 6: Bake in the Oven
Now it’s time to bake your delectable creations in the oven.
I baked them in a 350 degree F oven for 15 minutes and then another 4 minutes on broil in order to brown the tops.
Expert Tip: Be sure to keep a close eye on them. You don’t want the bread crumb mixture to burn!
So, I made this before my husband got home in order to take advantage of the natural light from the beautiful day. Not gonna lie, I took a bite….and then another bite….and then another.
Luckily I made 4 portions and there are only 3 of us humans in this household. Sorry Sarge, (my dog) but you can’t have the 4th one!
The taste of the crab combined with the other ingredients is amazing! This crab imperial is now one of my favorite recipes!
The white sauce was just the right amount of creaminess. In addition, the crab imperial topping of buttery bread crumbs was crisped up perfectly to a golden brown color.
The dry mustard was just enough to add that extra layer of spice to the dish. And the sliced pimientos (which I cut up into smaller pieces) are just the right amount of texture along with the lump crab meat.
Serve this crab imperial with some aguette slices and you’ve got yourself a ta-die-for meal.
Step 2: Mix Ingredients Into the White Sauce
Transfer your imperial mixture to a large mixing bowl, then add in the main ingredient—the pound of crab meat!
Also add the pimientos, mayonnaise (3 tablespoons or a little less than one quarter of a cup mayonnaise), dry mustard, and beaten egg.
After that, carefully mix until it’s well blended—but try not to break up the crab meat too much.
Expert Tip: Now let the mixture sit a little while—12 minutes or so—to combine nicely. This helps firm it up a little so it’s not too loose.
CLASSIC CRAB IMPERIAL
FAQ
What is crab imperial made of?
Crab Imperial is a classic Maryland dish made with jumbo lump crab meat, a creamy sauce, and seasonings. The sauce typically includes mayonnaise, butter, flour, milk, egg, and seasonings like Old Bay, Worcestershire sauce, and lemon juice.
What’s the difference between crab imperial and crab cake?
Crab imperial is a dish featuring lump crab in its purest form, enhanced only by a light imperial sauce, without the additional binders used to make crab cakes. Think of it as the crab cake’s cousin, without any of the fussiness that typically accompanies the shaping and cooking process.
What side dish goes with crab imperial?
Other than simply sauteing crabmeat in butter there is no better way to serve Jumbo Lump crabmeat than a golden brown baked crab imperial. Serve it with your favorite sauteed greens and roasted potatoes for a delicious restaurant-style dinner.
What is the best crab meat to eat?
I highly recommend jumbo crab meat. It comes from two large muscles and is known for its bright white color and superior taste. It’s also made up of bigger chunks, instead of shredded smaller bits, which is ideal. While fresh crab is undeniably delicious, it’s often expensive and can be tricky to remove from the shell.