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Crab Imperial Recipe

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4 from 10 reviews

Crab Imperial is a rich and creamy baked crab dish featuring jumbo lump crabmeat mixed with a luscious sauce made from butter, half and half, mayonnaise, and seasonings, topped with a crispy parmesan and panko breadcrumb crust. This classic seafood appetizer is perfect for entertaining or a special meal, delivering a savory blend of textures and flavors.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Kosher

Ingredients

Sauce

  • 5 tablespoons butter (divided)
  • 1 1/2 tablespoons all purpose flour
  • 1/2 cup half and half
  • 1 tablespoon finely minced onion
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 tablespoons dry sherry
  • 1/2 cup mayonnaise
  • 1 lemon (juiced and zested)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper

Crab

  • 1 pound fresh jumbo lump crabmeat (drained)

Topping

  • 1/2 cup panko bread crumbs
  • 1 tablespoon grated parmesan cheese
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat Oven: Preheat your oven to 425˚F to prepare for baking the Crab Imperial.
  2. Prepare Ramekins: Lightly coat 4 ramekins with cooking spray and set them aside to prevent sticking.
  3. Make the Roux and Sauce: Melt 1 tablespoon of butter in a small saucepan over low heat. Whisk in the all-purpose flour until the mixture is smooth. Cook it for about 1 minute until it turns golden brown. Slowly whisk in the half and half, minced onion, and Worcestershire sauce until well combined. Remove the saucepan from the heat.
  4. Add Flavorings to Sauce: Stir in the dry sherry, mayonnaise, lemon juice and zest, kosher salt, and ground pepper into the sauce mixture. Mix thoroughly to combine all the flavors.
  5. Sauté Crabmeat: In a skillet, melt 3 tablespoons of butter over medium heat. Add the drained jumbo lump crabmeat and sauté gently for 2 minutes to warm and infuse flavors. Remove the skillet from heat afterwards.
  6. Combine Crab and Sauce: Fold the sautéed crabmeat into the prepared sauce mixture. Divide this crab-sauce blend evenly between the prepared ramekins.
  7. Prepare Topping: In a small skillet, melt the remaining 1 tablespoon of butter. Stir in the panko breadcrumbs, grated parmesan cheese, and garlic powder until the crumbs are evenly coated with butter.
  8. Add Topping to Ramekins: Sprinkle the prepared breadcrumb mixture evenly over the top of each filled ramekin. Place the ramekins on a baking sheet for easy handling.
  9. Bake: Bake the ramekins in the preheated oven for 10 minutes, or until the topping is bubbly and golden brown.
  10. Serve: Remove from the oven and serve immediately, optionally garnished with lemon wedges for an added fresh citrus touch.

Notes

  • Make sure to drain the crabmeat thoroughly to avoid excess moisture in the dish.
  • Use jumbo lump crabmeat for best texture and flavor.
  • If dry sherry is unavailable, a dry white wine or brandy can be substituted.
  • This dish is best served hot and fresh out of the oven to enjoy the crispy topping.
  • Ramekins can be substituted with small oven-safe dishes or an 8×8 baking dish for a larger batch.

Find it online: https://cheftinaskitchen.com/crab-imperial-recipe/