Summer is nearly here, and with it, all the special occasions that call for something a little extra (without totally breaking the bank!). Whether it’s a backyard birthday, a beachside bridal shower or just Tuesday on the patio with friends and chilled wine, sometimes you want to serve something that says this moment matters.
Introducing Crab Imperial — a dish so luxurious it practically wears pearls. Born in the coastal kitchens of Maryland in the late 1800s, Crab Imperial is one of the East Coast’s most elegant ways to showcase its prized blue crab. This isn’t a crab cake. This is tender, sweet crab meat folded into a creamy, savory sauce, tucked into ramekins, topped with a golden breadcrumb crown and baked until bubbly. It’s rich, delicate and timeless.
A Few Words About Krab
Now, let’s address the crustacean in the room. Real crab can be pricey, and you might be tempted to substitute imitation crab — aka krab with a “k.” I get it! I use it in plenty of recipes myself. But not here. This dish is a treat, and you deserve the real thing.
That said, this recipe is a clever way to stretch a pound of crab meat to feed up to eight people. If you need to extend it further, add another egg yolk and a half cup of extra breadcrumbs to bulk it out without sacrificing flavor. And if you do buy imitation crab for other recipes, look for versions made from wild-caught Alaskan pollock — it’s the most sustainable option. CRAB IMPERIAL Yield: 8 appetizer servings Total Time: 30 minutes
1/2 cup mayonnaise 1 teaspoon sugar 1 teaspoon Old Bay seasoning + more for garnish 1 teaspoon Italian parsley, finely minced 1 large egg lightly beaten 1/2 teaspoon lemon juice 1 pound (16 ounces) jumbo lump crab meat 1 teaspoon butter, melted 1 tablespoon panko breadcrumb Lemon wedges, toast points, sliced baguette or crackers for serving
Preheat oven to 350 F.
In a mixing bowl, stir mayonnaise, egg, sugar, Old Bay, lemon juice and parsley together, and blend well. Gently fold crab meat into the sauce, being careful not to break up crab meat any more than absolutely necessary.
Divide portions among the baking dishes of your choice, using ramekins or small casserole dishes. You can make four 6-ounce (practically a meal) servings or eight 3-ounce appetizer servings.
In a small bowl mix the melted butter with the breadcrumbs. Sprinkle this lightly over each portion, then top the crab imperial with a dash of Old Bay.
Bake in 350 F oven for 20 minutes as the tops turn golden brown, or until a thermometer gets an internal reading of 165 degrees to be sure the egg in this recipe is fully cooked.
Optional but highly recommended: Pour a glass of something cold and celebratory. Sparkling wine pairs beautifully, but honestly, even lemonade feels festive with a bite of this indulgent delight.
While Crab Imperial is often served as a luxe appetizer, it can also be the star of a special-occasion meal. Try spooning it over grilled chicken breast or steak for a showstopping entree, or use it as a filling for mushrooms. Serve it alongside a crisp green salad, seasonal grilled vegetables or a chilled asparagus platter for an elegant summer supper. For brunch, pair smaller portions with poached eggs and toasted English muffins — essentially a Maryland-style Benedict. And don’t forget the drinks: Champagne or a buttery chardonnay is classic, but a dry rosé or citrusy mocktail would be just as lovely.
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Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime — Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime. com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime. com
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Crab Imperial is rich, golden and surprisingly easy to make at home. www.JasonCoblentz.com
