There’s something irresistible about the rich, creamy flavors of a classic Crab Imperial.
This dish takes sweet lump crab meat and elevates it with garlic butter, Old Bay seasoning, and a touch of cheddar for the ultimate baked seafood comfort.
It’s elegant enough for entertaining yet easy enough for a weeknight dinner.
Why You’ll Love This Recipe
It highlights the natural sweetness of lump crab meat without overwhelming it.
The creamy mix of butter, mayo, and cheddar makes every bite indulgent.
It bakes quickly, making it convenient for dinner parties or family meals.
The recipe is flexible—serve in a large dish or as individual portions in ramekins.
What You’ll Need (Ingredient Highlights)
Lump crab meat provides the signature sweetness and delicate texture.
Old Bay seasoning adds a classic, savory seafood flavor.
Butter and garlic form the base of the rich flavor profile.
Mayonnaise ensures a creamy texture while keeping the mixture moist.
Shredded sharp cheddar cheese gives a melty, savory finish.
Pro Tips Before You Start
Check the crab meat carefully to remove any shell fragments.
Fold the crab gently to keep large chunks intact.
Do not overbake—remove when the edges bubble and the top turns lightly golden.
Use ramekins for an elegant, individual presentation.
How to Make Crab Imperial
Step 1 – Prep the oven and dish
Preheat the oven to 375°F (190°C).
Grease a baking dish or ramekins with butter.
Step 2 – Prepare the crab meat
Place lump crab meat in a large bowl, gently folding to separate without breaking.
Step 3 – Make the garlic butter base
Melt butter in a small saucepan.
Add minced garlic and cook 1 minute until fragrant.
Stir in Old Bay seasoning and hot sauce.
Step 4 – Combine ingredients
Pour the seasoned butter over crab meat.
Add mayonnaise, shredded cheddar, and lemon juice. Fold carefully to combine.
Step 5 – Season and bake
Adjust with salt and pepper. Transfer mixture to prepared dish or ramekins.
Bake 15–20 minutes until bubbling and lightly golden.
Step 6 – Rest and serve
Let rest for a few minutes. Serve warm with lemon wedges or toasted bread.
What to Serve Them With
Pair with crusty bread or baguette slices for dipping.
Serve alongside roasted vegetables or a light green salad.
Enjoy as a side dish with steak or grilled chicken for surf-and-turf.
Variations / Substitutions
Replace cheddar with Parmesan or Gruyère for a different cheese flavor.
Add a sprinkle of breadcrumbs on top before baking for extra crunch.
Use Greek yogurt instead of mayonnaise for a lighter version.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven at 300°F (150°C) until warmed through.
Do not freeze, as the mayo and cheese can separate.
FAQs
Can I prepare Crab Imperial ahead of time?
Yes, you can assemble it a day in advance, cover, and refrigerate. Bake just before serving.
Can I use canned crab instead of lump crab meat?
You can, but lump crab provides the best texture and flavor.
What’s the best cheese substitute for cheddar?
Parmesan or Gruyère are excellent options.
Do I need Old Bay seasoning?
It’s traditional, but you can use a mix of paprika, celery salt, and cayenne as a substitute.
Can I make it spicier?
Yes, add extra hot sauce or a pinch of cayenne.
How do I know it’s done baking?
The edges will bubble, and the top will turn golden.
Can I serve this as an appetizer?
Yes, portion into ramekins or small baking dishes for individual servings.
Can I use imitation crab?
It’s possible, but real crab is strongly recommended for flavor.
How do I reheat leftovers without drying them out?
Cover with foil and warm gently in the oven.
Can I freeze Crab Imperial?
Freezing isn’t recommended, as the creamy mixture may separate.
Final Thoughts
This Crab Imperial recipe is creamy, flavorful, and perfect for showcasing fresh crab meat.
It’s a timeless seafood classic that feels special yet approachable, making it a must-try for seafood lovers.
