Creamy Crab Imperial
Ingredients
- 1 lb fresh lump crab meat
- 1/2 cup full-fat mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp finely diced red bell pepper
- 1 tbsp fresh parsley, chopped
- 2 tbsp butter, melted
- 1/4 cup breadcrumbs
- Pinch of paprika
Instructions
- Preheat your oven to 375°F. Lightly butter four small ramekins or one medium baking dish.
- Pick through the crab meat gently with your fingers to remove any stray shell pieces.
- In a mixing bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, black pepper, and lemon juice. Stir until smooth.
- Add diced red bell pepper and parsley, then gently fold in the crab meat, keeping the lumps as intact as possible.
- Spoon the filling into the prepared ramekins or baking dish without packing it down too tightly.
- Mix melted butter with breadcrumbs and a pinch of paprika. Sprinkle lightly over the top of each dish.
- Bake for 18 to 22 minutes until the top is golden brown and the edges are just beginning to bubble. The center should be set and not jiggly.
- Remove from the oven and let rest for 3 to 4 minutes before serving.
Notes
Do not overbake — pull the dish as soon as the top is golden and the edges bubble. Crab dries out quickly in the oven and even a few extra minutes can ruin the texture.