Ingredients:

  • 1 lb Jumbo Lump Crab Meat, drained and inspected for shells
  • 1/2 cup Mayonnaise (full-fat preferred)
  • 1 Large Egg, lightly beaten
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Black Pepper, freshly ground
  • 2-3 dashes Hot Sauce (optional)
  • Salt, To taste
  • 2 Tbsp Unsalted Butter, melted (for topping)
  • 2 Tbsp Panko Breadcrumbs (optional topping)
  • 1/4 tsp Paprika (for colour)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease your chosen baking dish (8x8 inches) or four individual ramekins/gratin dishes.
  2. Inspect the Crab: Gently spread the lump crab meat onto a plate and visually inspect it for any remaining bits of shell or cartilage. Carefully remove them, taking care not to shred the lumps. Place the cleaned crab meat into a large bowl.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, parsley, Old Bay seasoning, black pepper, and hot sauce until completely smooth. Taste and adjust salt.
  4. Fold Gently: Pour the binder mixture over the reserved crab meat. Using a rubber spatula, gently fold the mixture together using a turning motion. Crucially, stop mixing as soon as the crab is just coated; the goal is for the crab lumps to remain intact.
  5. Fill the Dishes: Spoon the Crab Imperial mixture evenly into the prepared baking dish or ramekins. Do not pack it down.
  6. Prepare Topping: In a small bowl, combine the melted butter and Panko breadcrumbs (if using). Sprinkle this mixture lightly over the crab imperial. Dust with a small pinch of paprika for colour.
  7. Bake: Bake for 20–25 minutes, or until the top is golden brown, the mixture is bubbling around the edges, and the internal temperature reaches 165°F (74°C). The imperial should look set, not runny.
  8. Rest and Serve: Remove from the oven. Let the dish rest for 5 minutes. Garnish with a fresh dusting of chopped parsley and serve immediately with fresh lemon wedges.