Crab Imperial is a classic baked crab casserole that turns sweet, tender lump crab meat into an elegant, golden-broiled dish with a creamy, lightly tangy topping. Ready in under 30 minutes, it’s a timeless seafood favorite that feels special enough for a dinner party yet simple enough for a weeknight meal.

Why This Crab Imperial Works

This recipe delivers restaurant-quality results with minimal effort. Here’s why it’s a keeper:

• Luxurious texture: Jumbo lump crab meat stays sweet and tender under a velvety, bubbly topping that’s broiled until golden.
• Quick and practical: From mixing bowl to table in about 25 minutes, making it ideal for both busy evenings and last-minute entertaining.
• Simple pantry ingredients: Mayonnaise, heavy cream, Dijon mustard, and smoked paprika create a rich, balanced flavor without complicated steps.
• Visually stunning: The signature orange-gold dusting from smoked paprika and bright lemon wedges make it a centerpiece-worthy dish.
• Versatile serving: Serve as an appetizer in ramekins, a main course with sides, or spooned onto toasted baguette slices.

Ingredients Notes

• Jumbo Lump Crab Meat (1 lb): The star of the dish. Pick through carefully to remove any shell fragments while keeping the large, sweet lumps intact. Fresh or cold-pasteurized both work beautifully.
• Mayonnaise (1/2 cup): Use a high-quality, neutral-flavored mayo. It provides richness and helps the topping brown evenly under the broiler.
• Heavy Whipping Cream (2 tbsp): This is the secret to the bubbly, soufflé-like texture. It lightens the topping and creates those irresistible golden bubbles.
• Dijon Mustard (1 tsp): Adds a subtle tang and helps emulsify the creamy mixture, balancing the richness of the crab and mayo.
• Smoked Paprika (1/2 tsp): Gives the dish its signature orange-gold dusting and a whisper of smoky depth. Don’t skip it—it’s both flavor and visual appeal.
• Fresh Parsley (1 tbsp): Finely minced for a bright green garnish that cuts through the richness and adds freshness.
• Lemon Wedges (4): Essential for squeezing over the finished dish. The acidity brightens every bite.

Before You Begin

• Pick the crab meat: Spread the crab on a plate and gently go through it with your fingers to remove any stray shells or cartilage. Try to keep the lumps as whole as possible.
• Position the oven rack: Set a rack about 6 inches from the broiler element. You want intense top heat for that golden finish.
• Choose your baking dish: A shallow 1-quart gratin dish or four 6-ounce ramekins work perfectly. The wider the surface area, the more golden topping you get.
• Preheat the broiler: Turn it on high while you mix the ingredients so it’s fully hot when the dish goes in.

How to Make Crab Imperial

• Step 1 – Mix the creamy base: In a medium bowl, whisk together the mayonnaise, heavy cream, and Dijon mustard until smooth and fully combined.
• Step 2 – Fold in the crab: Gently add the lump crab meat to the bowl. Using a silicone spatula, fold the crab into the creamy mixture with a light hand, just until coated. Avoid breaking up the lumps.
• Step 3 – Fill the baking dish: Spoon the crab mixture into a shallow 1-quart baking dish or divide among four 6-ounce ramekins. Spread it evenly but don’t pack it down.
• Step 4 – Dust with paprika: Sprinkle the smoked paprika evenly over the top. This gives the dish its signature color and a hint of smoky flavor.
• Step 5 – Broil to golden perfection: Place the dish under the preheated broiler. Broil for 8-10 minutes, or until the top is bubbly, golden brown, and slightly puffed. Watch closely to prevent burning.
• Step 6 – Garnish and serve: Remove from the broiler and immediately sprinkle with fresh parsley. Serve hot with lemon wedges on the side for squeezing.

How to Know It’s Done

• Visual cue: The top should be evenly golden brown with small bubbles across the surface. The edges may be slightly darker, which adds flavor.
• Texture check: The topping should feel set and slightly puffed when you gently press the center with a spoon. It shouldn’t be liquidy.
• Temperature: If you’re unsure, an instant-read thermometer inserted into the center should read 145°F (63°C). The crab is already cooked, so you’re mainly heating through and browning the top.
• Timing: In a preheated broiler, 8-10 minutes is usually perfect. If your broiler runs hot, check at 7 minutes.

Nora’s Tips for Best Results

• Use the best crab you can find: Jumbo lump gives the most impressive presentation, but backfin or claw meat also works. I usually save the pricier jumbo lump for when I want that wow factor.
• Don’t overmix: Fold the crab in gently and stop as soon as it’s coated. Overmixing breaks the lumps and makes the texture dense.
• Broil with the door slightly ajar: This helps you keep a close eye on the browning and prevents the topping from burning before the center is hot.
• Serve immediately: Crab Imperial is at its best right out of the broiler when the topping is bubbly and the crab is hot. It will deflate as it sits, so have your guests ready.
• Double the recipe for a crowd: It scales easily. Use a larger baking dish and add a minute or two to the broiling time.

Storage & Leftovers Tips

• Refrigerate promptly: Cool leftovers to room temperature within 2 hours, then cover and refrigerate for up to 2 days.
• Reheat gently: The best way to reheat is in a 350°F oven for 10-12 minutes until warmed through. Avoid the microwave, which can make the crab rubbery and the topping soggy.
• Freezing is not recommended: The creamy topping can separate and become watery upon thawing. Crab Imperial is best enjoyed fresh.
• Repurpose leftovers: Flake any leftover crab mixture and use it as a filling for omelets, stuffed mushrooms, or a decadent grilled cheese.

Variations & Substitutions

• Add Old Bay seasoning: For a classic Maryland twist, mix 1/2 teaspoon of Old Bay into the creamy base. It adds a warm, peppery note that pairs beautifully with crab.
• Make it gluten-free: This recipe is naturally gluten-free, but always check your mayonnaise and mustard labels to be sure.
• Swap the crab: If lump crab isn’t available, you can use chopped cooked shrimp or flaked salmon. Adjust the broiling time as needed—shrimp may cook faster.
• Add a crunchy topping: For texture contrast, sprinkle buttered panko breadcrumbs over the paprika before broiling. It adds a crispy layer that’s delicious.
• Use Greek yogurt: Replace half the mayonnaise with plain Greek yogurt for a tangier, slightly lighter version. The topping won’t brown quite as deeply, but the flavor is still great.

What to Serve With Crab Imperial

• Buttered asparagus: Quick-steamed or roasted asparagus with a squeeze of lemon complements the richness of the crab.
• Simple green salad: A crisp salad with a light vinaigrette cuts through the creamy topping and adds freshness to the plate.
• Toasted baguette slices: Perfect for scooping up every last bit of the crab mixture. Brush with olive oil and toast until golden.
• Roasted baby potatoes: Tossed with olive oil, salt, and rosemary, they make a hearty side that soaks up any extra sauce.
• Chilled white wine: A crisp Sauvignon Blanc or unoaked Chardonnay pairs beautifully with the sweet crab and smoky paprika.

FAQs

Crab Imperial

Nora Collins

Crab Imperial is a classic baked crab casserole featuring sweet jumbo lump crab meat folded into a creamy, tangy mixture and broiled until golden and bubbly. It's an elegant yet easy seafood dish that's perfect for both weeknight dinners and special occasions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Mixing bowl
• Whisk
• Silicone spatula
• 1-quart baking dish or four 6-ounce ramekins

Ingredients

  

• 1 lb jumbo lump crab meat shells removed
• 1/2 cup mayonnaise
• 2 tbsp heavy whipping cream
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1 tbsp fresh parsley finely minced
• 4 lemon wedges for serving

Instructions

 

• In a medium bowl, whisk together mayonnaise, heavy cream, and Dijon mustard until smooth.
• Gently fold in the crab meat with a silicone spatula until just coated, keeping lumps intact.
• Spoon the mixture into a 1-quart baking dish or four 6-ounce ramekins; spread evenly without packing.
• Sprinkle smoked paprika evenly over the top.
• Broil 6 inches from heat for 8-10 minutes until golden, bubbly, and slightly puffed.
• Garnish with fresh parsley and serve immediately with lemon wedges.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a 350°F oven for 10-12 minutes; avoid the microwave to prevent rubbery crab.

Reheating: For best texture, reheat in the oven until warmed through. The topping may lose some of its initial puffiness but will still taste delicious.

Best Tips: Use the highest quality crab you can find and fold it in gently to preserve the lumps. Broil with the oven door slightly ajar to monitor browning closely.

Variations: Add 1/2 teaspoon Old Bay seasoning for a Maryland twist, or top with buttered panko breadcrumbs before broiling for a crunchy crust.

Keyword baked crab casserole, Crab Imperial, easy crab recipes, lump crab meat recipes, seafood dinner