Crab Imperial
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.
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.