Crab Imperial

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Servings: 6 Difficulty: Advanced
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A classic baked seafood dish featuring tender crab in a rich white sauce with a crunchy topping
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Crab Imperial

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 630.1

Description

This elegant Crab Imperial is a timeless favorite that transforms simple ingredients into a luxurious meal. The dish features sweet, tender backfin crab meat folded into a creamy, velvety bchamel-style sauce enriched with hard-cooked egg and savory Worcestershire sauce. It is baked until hot and bubbly, then topped with a golden, crisp crust of breadcrumbs and melted margarine. The combination of soft crab and crunchy topping offers a delightful textural contrast, while the subtle notes of mustard and parsley add depth without overpowering the seafood. Perfect for a special dinner party or a sophisticated weeknight treat, this recipe brings a touch of old-world charm to your table. It is comforting yet refined, making it an excellent choice when you want to impress guests with a dish that tastes homemade but looks restaurant-quality.

Ingredients

Directions

  1. Preheat your oven to 350F (175C).
  2. Carefully pick through the crab meat to remove any cartilage or shell fragments, then place it in a large mixing bowl.
  3. In a small saucepan, melt 2 tablespoons of butter or margarine over low heat.
  4. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a smooth paste (roux).
  5. Slowly pour in the milk while whisking vigorously to prevent lumps.
  6. Cook the sauce slowly, stirring constantly, until it thickens and comes to a gentle simmer.
  7. Remove the saucepan from heat and set aside 6 tablespoons of the white sauce for the topping.
  8. Add the remaining white sauce to the crab meat in the mixing bowl.
  9. Stir in the beaten raw egg, sieved hard-cooked egg, Worcestershire sauce, mayonnaise, dry mustard, parsley flakes, seafood seasoning, salt, and black pepper.
  10. Gently fold the ingredients together until just combined, being careful not to break up the large chunks of crab.
  11. Divide the crab mixture evenly among 6 baking shells or ramekins.
  12. Sprinkle the bread crumbs evenly over the top of each serving.
  13. Drizzle the reserved white sauce and the melted margarine over the bread crumbs to moisten them.
  14. Optional: Garnish with strips of pimiento if desired.
  15. Bake in the preheated oven for 20 minutes, or until the tops are golden brown and the center is hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 630.1kcal
% Daily Value *
Total Fat 31.8g49%
Saturated Fat 9.4g47%
Cholesterol 82.0mg28%
Sodium 1250.0mg53%
Total Carbohydrate 47.0g16%
Dietary Fiber 3.2g13%
Sugars 8.6g
Protein 31.2g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab imperial, baked crab, seafood casserole, white sauce, bechamel, backfin crab, hard cooked egg, worcestershire sauce, breadcrumb topping, classic seafood, comfort food, dinner party, rich and creamy, crunchy topping, easy seafood, traditional recipe, egg wash, herbs and spices, family dinner, special occasion
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