This Crab Imperial is a delicious, easy seafood dish and one of my all-time favorite lump crab recipes. You’ll want to make it again and again!
Crab Imperial is one of the best easy lump crab recipes. Much easier to make than crab cakes, this classic dish is always a hit.
Crab Imperial. Just thinking about this easy lump crab recipe makes my mouth water. Made with jumbo lump blue crab meat, it’s essentially an easier, less hands-on version of crab cakes.
I think Crab Imperial is one of the easiest casserole recipes that use crab. Actually, it might be the ONLY casserole I make using crab. But it’s oh so good.
And easy. This delicious lump crab recipe is made in just a few steps, with no complicated ingredients or techniques required. Just combine the ingredients, add to the casserole dish, top with your favorite crunchies and bake.
As the same for crab cakes, you can use a variety of bread crumbs from saltines, traditional Italian or in this batch, I used crumbled leftover Hot Dog Bun Croutons.
This entire seafood dish takes just over 30 minutes to make! What recipes that use crab have you ever made that easily before?
Crab Imperial can be served as the main entree, which is my preferred way to serve this lazy man’s seafood dish, but is also frequently used to top steak or stuff other proteins. Serve it over baked chicken for Chicken Chesapeake or even use it to stuff shrimp, scallops and other fish.
So what is the difference between Crab Imperial and crab cakes? As I mentioned above, the two are very similar.
Crab Imperial is typically a little wetter and has more filler. Crab cakes (at least good ones) have less filler and are more dry, in order to hold them together. They are both good and they both have their place on the menu.
Crab Imperial is better for serving large groups because your crab will go further and it isn’t as delicate as crab cakes. You can also serve smaller portions alongside another protein or fish.
Since you love this Crab Imperial, you may like these other easy seafood recipes:
- 2 pounds jumbo lump blue crab meat
- 2 tablespoons shallots , minced
- 1 tablespoon Dijon mustard
- 1 tablespoon flat parsley , minced
- 2 tablespoons lemon juice
- 1 garlic clove , grated
- 1/2 cup mayonnaise
- 1/2 cup plus 2 tablespoons bread crumbs , divided
- 1/2 teaspoon fine sea salt
- Preheat oven to 350 degrees. Spray a small casserole dish with cooking spray.
- Combine jumbo lump blue crab meat, shallots, Dijon mustard, parsley, lemon juice, grated garlic, mayonnaise, bread crumbs and fine sea salt in a medium mixing bowl. Toss to combine and do not over mix. You don't want those glorious bits of crab meat to break apart.
- Transfer mixture to casserole dish. Top with 2 tablespoons bread crumbs.
- Bake for 15-20 minutes or until hot. This will depend on how shallow your dish is, the top should be lightly browned.
- Serve with additional lemon wedges and enjoy.
- If you liked this dish, please come back and let us know how it was!