Ingredients
Scale
For this Crab Imperial recipe, you’ll need the following:
- 1 pound of lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce (halal version)
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika (plus extra for garnish)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup finely diced red bell pepper
- 1 tablespoon finely chopped fresh parsley (plus extra for garnish)
- 1/4 cup plain breadcrumbs (optional, for topping)
- 1 tablespoon unsalted butter (melted, optional for topping)
Instructions
- Preheat your oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a baking dish or individual ramekins, depending on your preferred presentation.
- Prepare the crab mixture: In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, paprika, salt, and black pepper until smooth.
- Fold in the crab: Gently fold the lump crab meat into the mayonnaise mixture, being careful not to break up the crab too much. Add the diced red bell pepper and parsley, stirring lightly to combine.
- Assemble the dish: Transfer the crab mixture to the prepared baking dish or divide it evenly among ramekins. If desired, mix the breadcrumbs with melted butter and sprinkle them over the top for a golden, crispy finish.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the mixture is bubbly and the top is lightly browned.
- Garnish and serve: Remove from the oven and let cool for a few minutes. Sprinkle with additional paprika and fresh parsley before serving. Enjoy warm with crackers, crusty bread, or alongside a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: Approximately 1/2 cup of Crab Imperial per person
- Calories: 290
- Sugar: 2g
- Fat: 23g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g