Ingredients:

  • 1 pound (454g) lump crab meat, picked over for shells
  • 1/2 cup (113g) mayonnaise, full-fat
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons (30ml) dry sherry (or substitute chicken broth)
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon (2.5ml) Old Bay seasoning
  • 1/4 teaspoon (1.25ml) paprika
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons (30g) butter, melted
  • 2 tablespoons (15g) Panko bread crumbs
  • 1 tablespoon fresh parsley, chopped, for garnish
  • 1 lemon, cut into wedges, for serving

Instructions:

  1. Gently pick over the crab meat, removing any remaining shells. Be careful not to break up the lumps too much!
  2. In a medium bowl, whisk together mayonnaise, heavy cream, sherry (or chicken broth), Dijon mustard, Worcestershire sauce, Old Bay seasoning, paprika, and cayenne pepper (if using).
  3. Gently fold the crab meat into the sauce, being careful not to overmix. We want those crab lumps to stay intact!
  4. Divide the crab mixture evenly among the ramekins or baking dishes. Gently pat down surface. Cover with plastic wrap and chill in the fridge for 15 minutes to help keep everything together.
  5. Mix melted butter and Panko crumbs in a small bowl.
  6. Sprinkle buttered Panko crumbs evenly over each serving.
  7. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and bubbly. Alternatively, broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
  8. Remove from oven and let cool slightly. Garnish with fresh parsley and serve immediately with lemon wedges. Enjoy your Creamy Crab Imperial!