Crab Imperial Recipe

---

🦀 Crab Imperial Recipe

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

---

Ingredients:

• 1 lb lump crabmeat (pick through for shells, but don’t break it up)
• 1/2 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 tsp dry mustard (or Dijon mustard)
• 1/4 cup finely chopped green bell pepper (optional)
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped celery
• 1 tbsp chopped parsley
• Salt and pepper, to taste
• 1/4 cup breadcrumbs (for topping)
• 2 tbsp melted butter (for topping)

---

Instructions:

1. Preheat oven to 375°F (190°C).
   Lightly butter or spray 4 small ramekins or a baking dish.

2. Make the Imperial Mixture:
   In a bowl, combine mayonnaise, egg, lemon juice, Worcestershire, Old Bay, mustard, and vegetables (if using). Mix until smooth.

3. Fold in Crab:
   Gently fold in the crabmeat and parsley. Be careful not to break up the crab lumps. Add salt and pepper to taste.

4. Fill Ramekins:
   Spoon the mixture evenly into prepared ramekins or a single casserole dish.

5. Top with Breadcrumbs:
   Combine breadcrumbs and melted butter. Sprinkle evenly on top.

6. Bake:
   Bake uncovered for 20–25 minutes, or until golden and bubbly on top.

7. Serve Hot:
   Garnish with a little extra parsley and a lemon wedge.

---

🥖 Serving Ideas

• Serve as a main dish with roasted vegetables or rice pilaf.
• Or spoon over baked fish fillets for “Stuffed Flounder Imperial.”
• Also delicious on toasted English muffins