Crab Imperial

A cocktail party favorite, crab imperial is like a cross between a hot dip and a casserole. While lump crabmeat is the star of the dish (make sure to use the freshest crab you can find), the creamy, slightly tangy sauce takes it over the top. Made with milk, butter, mayonnaise, and flavored with Worcestershire sauce, dry sherry, and fresh lemon juice, the sauce enhances the taste of the crab without overpowering it.

This incredibly rich dish (hence the name) has roots in Maryland, where crab is king. It was first served as a menu item at Thompson’s Sea Girl House in Baltimore in the late 19th century, and remained a classic on restaurant menus for years to come. While crab cakes might be more widely served today, crab imperial will always be a great way to showcase fresh crabmeat.

You can use a baking dish, small ramekins, or if you're feeling fancy, natural baking shells. Topped with Parmesan cheese and paprika and baked in the oven until hot and bubbly, it always looks lovely and inviting.

What Is Crab Imperial Made Of?

To make crab imperial, you'll need:

• Butter, all-purpose flour, and milk: For the base of the sauce.
• Dried minced onion, Worcestershire sauce, and dry sherry: For a tangy bite to the sauce.
• Mayonnaise: Adds creaminess to the sauce.
• Fresh lemon juice: A nice contrast to the crab and brightness up the rich appetizer.
• Fresh lump crabmeat: The fresher the better. Read more below about picking the best option for this dish.
• Parmesan cheese: Adds a nutty richness.
• Paprika: A final hit of color and spice.

Choosing the Right Crabmeat

Fresh crabmeat is best, but different grades of meat will have different results. When buying crabmeat, note that "jumbo lump" is sourced from the muscle for the crab’s swimmer fins and prized for its sweet flavor and large size.

“Lump” is made up from smaller chunks of meat from the body of the crab, and "backfin" has slightly smaller pieces of white meat and can be flaked easily into crab cakes. "Flake" and "special" varieties are characterized by smaller bits of meat, and claw meat is darker with a stronger crab flavor.

How To Make Crab Imperial

Crab imperial whips up quickly for a fantastic appetizer, side dish, or even main course. The full recipe is below, but here's a brief recap.

• Cook seasoned mixture: Melt butter in a small saucepan; add flour. Cook for 1 minute, whisking constantly. Add milk and onion; stir constantly and cook 2 minutes until thickened. Remove from heat, stir in Worcestershire, sherry, mayonnaise, lemon, salt, and pepper.
• Cook crab: Melt remaining butter in a heavy skillet. Add crabmeat; sauté 1 to 2 minutes. Remove from heat; stir in sauce.
• Fill ramekins: Portion into greased baking shells, top with cheese, and paprika. Bake 10 minutes at 450°F or until hot and bubbly. Serve immediately.

What Is the Difference Between Crab Cakes and Crab Imperial?

Crab imperial is a dish featuring lump crab in its purest form, enhanced only by a light imperial sauce, without the additional binders used to make crab cakes. Think of it as the crab cake's cousin, without any of the fussiness that typically accompanies the shaping and cooking process.

Can I Make Crab Imperial in Advance?

This dish can be prepared and portioned in advance, then refrigerated and baked until golden and bubbly before serving.

How To Serve Crab Imperial

Serve crab imperial as an appetizer with buttery crackers, celery sticks, or toasted baguette slices, or make it a meal by adding a side salad. Either way, you'll want plenty of white wine to pair with it.