Crab Imperial
A luxurious Chesapeake Bay classic featuring baked lump crab in a rich, creamy sauce. Elegant enough for any special occasion.
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease 4 ramekins or a baking dish.
- 2
In a bowl, whisk together mayonnaise, egg, Dijon, Worcestershire, Old Bay, lemon juice, and white pepper.
- 3
Gently fold in crab meat, pimientos, and parsley, being very careful not to break up the lumps.
- 4
Divide the mixture among ramekins or spread in the baking dish. Sprinkle with paprika.
- 5
Bake for 18-20 minutes until golden on top and heated through.
- 6
Serve immediately with crusty bread or rice pilaf.
Chef's Tips
- Use the best quality crab you can find—this dish is all about the crab.
- Handle the mixture minimally to keep those beautiful lumps intact.
- Can also be used as a stuffing for fish or lobster tails.
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