20 Delicious Crab Imperial Recipes for Special Occasions

Craving something luxurious yet surprisingly simple to whip up for your next special occasion? Look no further! Our roundup of 20 Delicious Crab Imperial Recipes is here to inspire your culinary adventures. From elegant dinner party showstoppers to cozy weekend treats, these recipes promise to delight your taste buds and impress your guests. Dive in and discover your next favorite dish!

Classic Crab Imperial

Heirloom recipes like Classic Crab Imperial carry the essence of culinary tradition, blending rich flavors with a touch of sophistication. This dish, with its creamy, savory filling and golden topping, is a testament to the timeless appeal of seafood done right.

Ingredients

• 1 lb lump crabmeat, picked over for shells (fresh or high-quality canned)
• 1/2 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 1 tbsp Dijon mustard (adds a subtle tang)
• 1 tsp Worcestershire sauce (adjust to taste)
• 1/2 tsp Old Bay seasoning (or any seafood seasoning blend)
• 1/4 cup finely diced red bell pepper (for color and crunch)
• 1 tbsp fresh lemon juice (brightens the dish)
• 1/4 cup panko breadcrumbs (for a crispy topping)
• 1 tbsp melted butter (combines with breadcrumbs for browning)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, gently combine the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, red bell pepper, and lemon juice, being careful not to break up the crabmeat too much.
3. Season the mixture with salt and freshly ground black pepper to taste, then divide it evenly among four ramekins or a small baking dish.
4. In a small bowl, mix the panko breadcrumbs with the melted butter until evenly coated, then sprinkle this mixture over the top of each ramekin or the baking dish.
5. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the mixture is bubbly around the edges.
6. Let the Crab Imperial rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Lusciously creamy with a contrasting crisp topping, Classic Crab Imperial is a dish that delights with every bite. Serve it atop a bed of fresh greens or with a side of crusty bread to soak up every last bit of its rich sauce.

Crab Imperial with Cream Cheese

Kickstarting a culinary journey that marries the luxurious taste of crab with the creamy richness of cream cheese, this Crab Imperial recipe is a testament to the elegance of simple ingredients transformed into a dish of sophistication. Perfect for those special occasions that call for something truly memorable, it’s a harmonious blend of flavors that promises to delight the palate.

Ingredients

• 1 lb lump crabmeat, picked over for shells (fresh or high-quality canned)
• 8 oz cream cheese, softened (for easier blending)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tsp Worcestershire sauce (adjust to taste)
• 1/2 tsp paprika (smoked paprika for a deeper flavor)
• 1/4 cup grated Parmesan cheese (for a golden crust)
• Salt and freshly ground black pepper (to season)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, and paprika until smooth. Tip: Let the cream cheese sit at room temperature for 30 minutes to soften.
3. Gently fold in the lump crabmeat into the cream cheese mixture, being careful not to break up the crab pieces too much. Season with salt and pepper to taste.
4. Transfer the mixture to a greased baking dish and sprinkle the top evenly with grated Parmesan cheese. Tip: For an extra crispy top, place under the broiler for the last 2 minutes of baking.
5. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
6. Remove from the oven and let it sit for 5 minutes before garnishing with chopped fresh parsley. Tip: Allowing it to rest makes it easier to serve.

This Crab Imperial emerges from the oven with a delectably creamy interior and a slightly crisp, golden top, offering a contrast in textures that’s utterly satisfying. Serve it atop toasted baguette slices for an elegant appetizer or alongside a crisp green salad for a light yet luxurious meal.

Spicy Crab Imperial

Nothing embodies the luxurious yet approachable essence of coastal cuisine quite like Spicy Crab Imperial, a dish that marries the delicate sweetness of crab with a bold, creamy sauce, elevated by a hint of heat. Perfect for a special occasion or to elevate a weeknight dinner, this recipe promises to impress with its harmonious blend of flavors and textures.

Ingredients

• 1 pound lump crabmeat, picked over for shells (for the freshest flavor)
• 1/2 cup mayonnaise (or a high-quality brand for richness)
• 1/4 cup heavy cream (to add silkiness to the sauce)
• 1 tbsp Dijon mustard (for a tangy depth)
• 1 tsp Worcestershire sauce (adjust to taste)
• 1/2 tsp cayenne pepper (or more for extra heat)
• 1/4 cup finely chopped red bell pepper (for color and crunch)
• 1 tbsp fresh lemon juice (to brighten the dish)
• 1/2 cup panko breadcrumbs (for a crispy topping)
• 2 tbsp melted butter (to toast the breadcrumbs)
• Salt and freshly ground black pepper (to season)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently fold together the crabmeat, mayonnaise, heavy cream, Dijon mustard, Worcestershire sauce, cayenne pepper, red bell pepper, and lemon juice until well combined. Be careful not to break up the crabmeat too much.
3. Season the mixture with salt and freshly ground black pepper to taste, then transfer to a greased baking dish, spreading it evenly.
4. In a small bowl, mix the panko breadcrumbs with the melted butter until the crumbs are evenly coated, then sprinkle over the crab mixture for a golden, crispy topping.
5. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the mixture is bubbly around the edges.
6. Let the Spicy Crab Imperial rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.

Unmistakably rich and creamy with a satisfying crunch from the panko topping, this Spicy Crab Imperial is a study in contrasts. Serve it atop toasted brioche slices for an elegant appetizer or alongside a crisp green salad for a light yet indulgent meal.

Crab Imperial Stuffed Mushrooms

Unveiling a dish that marries the luxurious taste of crab with the earthy depth of mushrooms, our Crab Imperial Stuffed Mushrooms recipe is a testament to the art of fine dining at home. Perfect for impressing guests or treating yourself to a gourmet experience, this dish promises a symphony of flavors in every bite.

Ingredients

• 1 lb large white mushrooms (stems removed and reserved)
• 1/2 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tsp Worcestershire sauce (for umami richness)
• 1/2 tsp paprika (smoked paprika for a deeper flavor)
• 1/4 tsp cayenne pepper (adjust to taste for heat)
• 1/2 lb lump crabmeat (picked over for shells)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 2 tbsp unsalted butter (melted)
• 1/4 cup grated Parmesan cheese (for a golden top)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Finely chop the reserved mushroom stems and sauté in butter over medium heat until soft, about 5 minutes. Tip: This enhances the mushroom flavor in the filling.
3. In a bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, paprika, and cayenne pepper. Mix well to create a creamy base.
4. Gently fold in the crabmeat, sautéed mushroom stems, and breadcrumbs into the creamy mixture. Season with salt and pepper to taste. Tip: Be gentle to keep the crabmeat lumpy for texture.
5. Spoon the mixture into the mushroom caps, mounding slightly. Sprinkle with Parmesan cheese.
6. Bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender. Tip: For an extra crispy top, broil for the last 2 minutes.

Combining the succulent sweetness of crab with the umami richness of mushrooms, these stuffed delights offer a contrast of textures from the creamy filling to the crisp topping. Serve them as an elegant appetizer or alongside a crisp green salad for a light yet luxurious meal.

Crab Imperial with Old Bay Seasoning

Amidst the bustling culinary scene, Crab Imperial with Old Bay Seasoning stands out as a luxurious yet approachable dish, perfect for elevating any dinner party or special occasion with its rich flavors and elegant presentation.

Ingredients

• 1 lb lump crab meat, picked over for shells (handle gently to keep lumps intact)
• 1/2 cup mayonnaise (for creaminess, or substitute with Greek yogurt for a lighter version)
• 1 tbsp Old Bay Seasoning (adjust to taste for more or less spice)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1/2 cup panko breadcrumbs (for a crispy topping, or use regular breadcrumbs)
• 2 tbsp unsalted butter, melted (for brushing the top)
• 1/4 tsp paprika (for a smoky finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently fold together the crab meat, mayonnaise, Old Bay Seasoning, and lemon juice until just combined, being careful not to break up the crab meat too much.
3. Transfer the mixture to a lightly greased baking dish, spreading it evenly to create a uniform layer.
4. Sprinkle the panko breadcrumbs evenly over the top of the crab mixture, then drizzle with melted butter and a light dusting of paprika for color and flavor.
5. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the edges are bubbly.
6. Let the Crab Imperial rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Heavenly in texture with a perfect balance of creamy and crispy, this Crab Imperial is a testament to the magic of simple ingredients coming together. Serve it atop a bed of fresh greens or with a side of crusty bread to soak up every last bite of its decadent sauce.

Crab Imperial Casserole

Zesty and luxurious, this Crab Imperial Casserole is a showstopper that brings the opulence of the sea to your dinner table with minimal fuss. Perfect for special occasions or when you’re in the mood to treat yourself, its rich flavors and creamy texture are sure to impress.

Ingredients

• 1 pound lump crabmeat, picked over for shells (handle gently to keep lumps intact)
• 1/2 cup mayonnaise (for creaminess, or substitute with Greek yogurt for a lighter version)
• 1/4 cup heavy cream (adds richness)
• 1 tablespoon Dijon mustard (for a tangy depth)
• 1 teaspoon Worcestershire sauce (adjust to taste)
• 1/2 teaspoon paprika (plus extra for garnish)
• 1/4 teaspoon cayenne pepper (for a subtle heat)
• 1/2 cup panko breadcrumbs (for a crispy topping)
• 2 tablespoons melted butter (combine with breadcrumbs for golden crust)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, gently fold together the crabmeat, mayonnaise, heavy cream, Dijon mustard, Worcestershire sauce, paprika, and cayenne pepper until just combined. Avoid overmixing to keep the crab lumps intact.
3. Season the mixture with salt and freshly ground black pepper to taste, then transfer it to a greased casserole dish, spreading evenly.
4. In a small bowl, mix the panko breadcrumbs with melted butter until evenly coated, then sprinkle over the crab mixture for a crispy topping.
5. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
6. Remove from the oven and let it sit for 5 minutes before garnishing with chopped parsley and a light dusting of paprika for color.

Outstanding in both flavor and presentation, this Crab Imperial Casserole boasts a creamy interior with a satisfyingly crisp top. Serve it alongside a crisp green salad or over a bed of steamed rice for a complete meal that’s as elegant as it is delicious.

Crab Imperial with Bread Crumbs Topping

Bursting with the rich flavors of the sea, this Crab Imperial with Bread Crumbs Topping is a luxurious dish that promises to elevate any dinner table. Its creamy, savory filling paired with a golden, crispy topping creates a delightful contrast that’s both visually appealing and deliciously satisfying.

Ingredients

• 1 lb lump crab meat, picked over for shells (fresh or high-quality canned)
• 1/2 cup mayonnaise (for creaminess)
• 1 large egg, lightly beaten (binds the mixture)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tsp Worcestershire sauce (for umami)
• 1/2 tsp Old Bay seasoning (adjust to taste)
• 1/4 cup finely chopped parsley (for freshness)
• 1 cup fresh bread crumbs (for the topping, panko works too)
• 2 tbsp melted butter (for a golden crust)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently mix the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley until just combined. Avoid overmixing to keep the crab meat chunks intact.
3. Transfer the mixture to a greased baking dish, spreading it evenly to create a uniform layer.
4. In a small bowl, combine the bread crumbs with melted butter, then sprinkle this mixture evenly over the crab mixture for a crispy topping.
5. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the mixture is bubbly around the edges.
6. Let it rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.

Keenly balanced between the tender, flavorful crab and the crisp, buttery topping, this dish is a testament to simple ingredients creating extraordinary results. Serve it alongside a crisp green salad or over a bed of steamed rice for a complete meal that’s sure to impress.

Crab Imperial with a Twist of Lemon

Venturing into the realm of seafood delicacies, this Crab Imperial with a Twist of Lemon offers a luxurious yet approachable dish that marries the richness of crab with the bright, zesty notes of lemon, creating a harmonious blend of flavors that’s sure to impress.

Ingredients

• 1 lb lump crabmeat, picked over for shells (handle gently to keep lumps intact)
• 1/2 cup mayonnaise (for creaminess, or substitute with Greek yogurt for a lighter version)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tsp Worcestershire sauce (for umami)
• 1/2 tsp Old Bay seasoning (adjust to taste)
• 1 tbsp fresh lemon juice (plus zest for garnish)
• 1/4 cup panko breadcrumbs (for a crispy topping)
• 1 tbsp melted butter (combine with breadcrumbs for golden crust)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently fold together the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice until just combined. Avoid overmixing to keep the crab lumps intact.
3. Transfer the mixture to a greased baking dish, spreading it evenly. Tip: A shallow dish promotes even baking and a better crust.
4. In a small bowl, mix the panko breadcrumbs with melted butter until evenly coated. Sprinkle this mixture over the crab mixture for a crispy topping.
5. Bake in the preheated oven for 15-20 minutes, or until the top is golden and the edges are bubbly. Tip: Watch closely after 15 minutes to prevent overbrowning.
6. Let it rest for 5 minutes before serving to allow the flavors to meld. Garnish with lemon zest for a fresh, vibrant finish.

Delightfully creamy with a satisfying crunch from the panko topping, this Crab Imperial is a study in contrasts. The lemon zest not only adds a pop of color but also brightens the rich, savory flavors, making it perfect for serving atop a bed of greens or alongside roasted vegetables for a complete meal.

Crab Imperial with Sherry Sauce

Gracefully blending the rich flavors of the sea with the sophisticated depth of sherry, this Crab Imperial with Sherry Sauce is a luxurious dish that promises to elevate any dining experience. Its creamy texture and aromatic sauce make it a standout choice for special occasions or when you simply desire to indulge in something extraordinarily delicious.

Ingredients

• 1 lb lump crabmeat, picked over for shells (handle gently to keep lumps intact)
• 1/2 cup mayonnaise (for a lighter version, Greek yogurt can be substituted)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1/4 cup dry sherry (a good quality sherry enhances the sauce)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp paprika (smoked paprika can be used for a deeper flavor)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 2 tbsp butter (unsalted, to control the saltiness)
• Salt and pepper (adjust carefully, as crabmeat is naturally salty)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a mixing bowl, gently combine the crabmeat, mayonnaise, Dijon mustard, and lemon juice, being careful not to break up the crab lumps.
3. Fold in the sherry and paprika, then season lightly with salt and pepper, remembering the crabmeat’s natural salinity.
4. Transfer the mixture to a greased baking dish, spreading it evenly.
5. Sprinkle the breadcrumbs over the top and dot with small pieces of butter for a golden crust.
6. Bake for 20-25 minutes, or until the top is bubbly and lightly browned.
7. While baking, resist the urge to open the oven frequently, as this can lower the temperature and affect cooking time.

Delightfully creamy with a hint of sherry’s nutty sweetness, this Crab Imperial is best served warm, with the sauce’s richness perfectly complementing the tender crabmeat. For an elegant presentation, garnish with fresh parsley or a lemon wedge, and pair with a crisp white wine to round out the meal.

Crab Imperial Stuffed Bell Peppers

Majestic in presentation and rich in flavor, Crab Imperial Stuffed Bell Peppers offer a luxurious twist on a classic dish, blending the sweetness of bell peppers with the decadent creaminess of crab imperial for a meal that’s as visually stunning as it is delicious.

Ingredients

• 4 large bell peppers, any color (choose firm, unblemished peppers for best results)
• 1 lb lump crabmeat, picked over for shells (fresh or high-quality canned)
• 1/2 cup mayonnaise (or substitute with Greek yogurt for a lighter version)
• 1/4 cup grated Parmesan cheese (freshly grated preferred for better melting)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tsp Worcestershire sauce (adjust to taste)
• 1/2 tsp paprika (smoked paprika for a deeper flavor)
• Salt and freshly ground black pepper (to taste)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 2 tbsp melted butter (for topping)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the stuffing.
3. In a large bowl, gently mix the crabmeat, mayonnaise, Parmesan cheese, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper until just combined to avoid breaking up the crabmeat too much.
4. Spoon the crab mixture evenly into the prepared bell peppers, filling them to the top.
5. In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are evenly coated, then sprinkle over the top of each stuffed pepper for a crispy topping.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the topping is golden brown.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and vibrant, these Crab Imperial Stuffed Bell Peppers boast a delightful contrast between the tender, sweet peppers and the rich, creamy crab filling, crowned with a buttery, crisp topping. Serve them as a show-stopping main course or slice into halves for an elegant appetizer.

Crab Imperial with Panko Crust

Nothing elevates a special occasion quite like the luxurious taste of Crab Imperial with Panko Crust, a dish that marries the delicate sweetness of crab with a golden, crispy topping for a textural contrast that’s simply irresistible.

Ingredients

• 1 lb lump crabmeat, picked over for shells (handle gently to keep lumps intact)
• 1/2 cup mayonnaise (for creaminess, or substitute with Greek yogurt for a lighter version)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tsp Worcestershire sauce (for umami richness)
• 1/2 tsp Old Bay seasoning (adjust to taste)
• 1/4 tsp smoked paprika (for a subtle smokiness)
• 1/2 cup panko breadcrumbs (for maximum crunch)
• 2 tbsp melted butter (or olive oil for a lighter crust)
• 1 tbsp chopped parsley (for freshness)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently fold together the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and smoked paprika until just combined. Avoid overmixing to keep the crab lumps intact.
3. Transfer the crab mixture to a greased baking dish, spreading it evenly. Tip: A shallow dish ensures even cooking and optimal crust formation.
4. In a small bowl, mix the panko breadcrumbs with melted butter and parsley until the crumbs are evenly coated. Sprinkle this mixture over the crab mixture for the crust.
5. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the edges are bubbly. Tip: Watch closely after 15 minutes to prevent overbrowning.
6. Let the dish rest for 5 minutes before serving to allow the flavors to meld. Tip: Serving immediately ensures the crust remains crisp.

Succulent crabmeat enveloped in a creamy, seasoned base and crowned with a buttery, crisp panko crust makes this dish a showstopper. Serve it alongside a crisp green salad or atop toasted brioche slices for an elegant appetizer.

Crab Imperial and Artichoke Dip

Venture into the realm of luxurious appetizers with this Crab Imperial and Artichoke Dip, a harmonious blend of succulent crab meat and tender artichokes enveloped in a creamy, cheesy sauce. Perfect for elevating any gathering, this dish promises to be the centerpiece of your culinary spread.

Ingredients

• 1 cup lump crab meat (fresh or canned, drained well)
• 1 cup artichoke hearts, chopped (jarred or frozen, thawed)
• 1/2 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese (freshly grated preferred for better melting)
• 1/2 cup shredded mozzarella cheese
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp Worcestershire sauce (adds depth)
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika (for a subtle smokiness)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, lemon juice, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Mix until all ingredients are well incorporated.
3. Gently fold in the lump crab meat and chopped artichoke hearts into the mixture, being careful not to break up the crab meat too much for texture.
4. Transfer the mixture to a greased baking dish, spreading it evenly with a spatula.
5. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. For an extra crispy top, broil for the last 2-3 minutes.
6. Let the dip cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Unveil a dip that boasts a creamy interior with chunks of crab and artichoke, offering a delightful contrast in textures. Serve it warm with crusty bread or crisp vegetables for dipping, or spoon it over grilled fish for an indulgent twist.

Crab Imperial with Garlic Butter

Heirloom recipes often carry the weight of tradition and the promise of comfort, and this Crab Imperial with Garlic Butter is no exception. A luxurious blend of sweet crab meat enveloped in a rich, buttery sauce, it’s a dish that speaks to both elegance and heartiness.

Ingredients

• 1 lb lump crab meat (fresh or high-quality canned, drained)
• 1/2 cup mayonnaise (for creaminess)
• 1/4 cup breadcrumbs (Panko recommended for extra crunch)
• 2 tbsp unsalted butter (melted, for richness)
• 2 cloves garlic (minced, adjust to taste)
• 1 tbsp lemon juice (freshly squeezed, for brightness)
• 1/2 tsp paprika (smoked paprika for depth)
• Salt and pepper (to season)
• 2 tbsp parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently combine the crab meat, mayonnaise, breadcrumbs, melted butter, minced garlic, lemon juice, and paprika. Be careful not to break up the crab meat too much.
3. Season the mixture with salt and pepper to taste, then transfer it to a greased baking dish, spreading it evenly.
4. Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
5. Remove from the oven and let it rest for 5 minutes before garnishing with chopped parsley.

Craving a dish that balances the delicate sweetness of crab with the robust flavors of garlic and butter? This Crab Imperial emerges from the oven with a golden crust, offering a contrast in textures that’s as pleasing to the palate as it is to the eye. Serve it atop a bed of fresh greens or with a side of crusty bread to soak up every last bit of its luxurious sauce.

Crab Imperial Stuffed Tomatoes

Yielded by the bounty of the sea and the garden, this dish marries the succulent sweetness of crab with the vibrant freshness of tomatoes, creating a harmonious blend of flavors that’s both luxurious and comforting.

Ingredients

• 4 large tomatoes (choose firm, ripe ones for the best results)
• 1 cup lump crabmeat (fresh or high-quality canned, drained)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 1 tbsp Dijon mustard (adjust to taste)
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika (smoked paprika for depth)
• Salt and pepper to taste
• 2 tbsp unsalted butter, melted
• 1/4 cup grated Parmesan cheese (for a golden top)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Slice the tops off the tomatoes and carefully scoop out the pulp and seeds, creating a hollow cavity. Reserve the pulp for another use or discard.
3. In a mixing bowl, combine the crabmeat, mayonnaise, breadcrumbs, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Mix gently to avoid breaking up the crabmeat too much.
4. Fill each tomato with the crab mixture, packing it lightly to ensure it’s evenly distributed.
5. Drizzle the melted butter over the stuffed tomatoes, then sprinkle with Parmesan cheese for a crispy, flavorful topping.
6. Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the topping is golden brown.
7. Let the tomatoes rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Not only does this dish boast a delightful contrast between the juicy tomato and the creamy, savory filling, but it also presents beautifully on the plate, making it perfect for impressing guests at your next dinner party.

Crab Imperial with a Hint of Mustard

Gracefully blending the rich, succulent flavors of crab with a tangy mustard twist, this Crab Imperial recipe is a luxurious dish that promises to elevate any dining occasion. Its creamy, golden-brown topping contrasts beautifully with the tender crab meat beneath, offering a delightful play of textures and flavors.

Ingredients

• 1 lb lump crab meat, picked over for shells (handle gently to keep lumps intact)
• 1/2 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 1 tbsp Dijon mustard (adjust to taste for more or less tang)
• 1 tsp Worcestershire sauce (adds depth to the flavor profile)
• 1/2 tsp paprika (smoked paprika can be used for a deeper flavor)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 1 tbsp melted butter (or olive oil for a lighter option)
• 1/4 tsp salt (adjust based on the saltiness of the crab meat)
• 1/8 tsp black pepper (freshly ground preferred)
• 1 tbsp fresh parsley, chopped (for garnish, adds a fresh contrast)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper, being careful not to break up the crab lumps too much.
3. Transfer the mixture into a greased baking dish, spreading it evenly to create a uniform layer.
4. In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are evenly coated, then sprinkle this mixture over the crab mixture for a crispy topping.
5. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the mixture is bubbly around the edges.
6. Remove from the oven and let it sit for 5 minutes before garnishing with fresh parsley to allow the flavors to meld.

This Crab Imperial emerges from the oven with a beautifully crisp topping that gives way to a creamy, flavorful interior. The hint of mustard adds a subtle sharpness that complements the sweetness of the crab, making it a perfect centerpiece for a special dinner. Serve it alongside a crisp green salad or over a bed of steamed rice for a complete meal.

Crab Imperial in Phyllo Cups

Revered for its luxurious texture and rich flavor, Crab Imperial in Phyllo Cups is a sophisticated appetizer that marries the sweetness of crab with a creamy, seasoned filling, all nestled in a crisp, buttery phyllo shell.

Ingredients

• 1 lb lump crabmeat, picked over for shells (for the best flavor, use fresh if available)
• 1/2 cup mayonnaise (or a high-quality brand for richer taste)
• 1 tbsp Dijon mustard (adjust to taste for a sharper flavor)
• 1 tsp Worcestershire sauce (adds depth to the dish)
• 1/2 tsp Old Bay seasoning (or more, to taste)
• 1/4 cup finely diced red bell pepper (for a pop of color and crunch)
• 1 tbsp chopped fresh parsley (plus extra for garnish)
• 1 package mini phyllo cups (typically found in the freezer section)
• 1/4 cup grated Parmesan cheese (for a golden, cheesy top)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the phyllo cups to perfection.
2. In a large mixing bowl, gently combine the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, red bell pepper, and parsley, being careful not to break up the crabmeat too much.
3. Arrange the mini phyllo cups on a baking sheet, spacing them about an inch apart to allow for even heating.
4. Spoon the crab mixture evenly into each phyllo cup, filling them just to the top without overflowing.
5. Sprinkle the grated Parmesan cheese over the top of each filled phyllo cup for a deliciously cheesy crust.
6. Bake in the preheated oven for 12-15 minutes, or until the filling is bubbly and the phyllo cups are golden brown.
7. Let the Crab Imperial in Phyllo Cups cool for a few minutes before serving to allow the flavors to meld together beautifully.

Absolutely delightful, these Crab Imperial in Phyllo Cups offer a harmonious blend of creamy, savory filling with the crisp texture of the phyllo, making them an irresistible starter. Serve them warm, garnished with a sprinkle of fresh parsley, for an elegant touch at your next gathering.

Crab Imperial with Crab Roe

Ravishing in its richness and depth of flavor, Crab Imperial with Crab Roe is a luxurious dish that marries the delicate sweetness of crab meat with the bold, briny notes of crab roe, creating a symphony of flavors that’s both sophisticated and deeply satisfying.

Ingredients

• 1 lb fresh lump crab meat (gently picked over for shells)
• 1/4 cup crab roe (for an extra layer of flavor)
• 1/2 cup mayonnaise (preferably full-fat for creaminess)
• 1 tbsp Dijon mustard (adds a subtle tang)
• 1 tsp Worcestershire sauce (for depth)
• 1/2 tsp paprika (smoked paprika for a hint of warmth)
• 1/4 cup finely chopped parsley (plus extra for garnish)
• 1/2 cup panko breadcrumbs (for a crispy topping)
• 2 tbsp melted butter (to drizzle over the breadcrumbs)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the crab meat, crab roe, mayonnaise, Dijon mustard, Worcestershire sauce, paprika, and parsley. Gently fold the ingredients together to avoid breaking up the crab meat too much.
3. Season the mixture with salt and freshly ground black pepper to taste, remembering that the crab roe adds its own salinity.
4. Transfer the mixture to a greased baking dish, spreading it evenly to create a uniform layer.
5. In a small bowl, mix the panko breadcrumbs with the melted butter until the crumbs are evenly coated, then sprinkle this mixture over the crab mixture for a golden, crispy topping.
6. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the mixture is bubbly around the edges.
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Lusciously creamy with a contrasting crunch from the panko topping, this Crab Imperial with Crab Roe is a showstopper that pairs wonderfully with a crisp green salad or atop a slice of toasted artisan bread for an elegant appetizer.

Crab Imperial with a Touch of Hot Sauce

Relish the luxurious blend of succulent crab meat enveloped in a creamy, slightly spicy sauce, a dish that promises to elevate your dining experience with its rich flavors and elegant presentation.

Ingredients

• 1 lb lump crab meat, picked over for shells (handle gently to keep lumps intact)
• 1/2 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tsp hot sauce (adjust to taste for desired heat level)
• 1/2 tsp Worcestershire sauce (for umami richness)
• 1/4 cup finely diced red bell pepper (adds a sweet crunch)
• 1/4 cup panko breadcrumbs (for a crispy topping)
• 1 tbsp melted butter (combines with breadcrumbs for golden crust)
• 1/4 tsp paprika (for a smoky hint)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently fold together the crab meat, mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, and red bell pepper until just combined. Avoid overmixing to keep the crab lumps intact.
3. Season the mixture lightly with salt and pepper, then spoon it into four individual ramekins or a small baking dish for a family-style presentation.
4. In a small bowl, mix the panko breadcrumbs with melted butter and paprika until evenly coated. Sprinkle this mixture over the crab mixture in the ramekins.
5. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the mixture is bubbly around the edges.
6. Let the Crab Imperial rest for 5 minutes before serving to allow the flavors to meld beautifully.

Delight in the contrast of the creamy, flavorful crab base against the crispy, buttery topping, a harmony of textures that makes this dish a standout. Serve it as an elegant appetizer or pair it with a crisp salad for a light yet indulgent meal.

Crab Imperial with Fresh Herbs

Lusciously rich and brimming with the delicate sweetness of crab, this Crab Imperial with Fresh Herbs is a showstopper that marries the ocean’s bounty with the garden’s freshness. Perfect for a special occasion or to elevate a weeknight dinner, it’s a dish that promises to impress with its elegant simplicity and depth of flavor.

Ingredients

• 1 lb lump crabmeat, picked over for shells (handle gently to keep lumps intact)
• 1/2 cup mayonnaise (for creaminess, or substitute with Greek yogurt for a lighter version)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tbsp fresh lemon juice (brightens the dish)
• 1/4 cup finely chopped fresh parsley (for a fresh, herby note)
• 2 tbsp finely chopped fresh chives (adds a mild onion flavor)
• 1/2 tsp Old Bay seasoning (or adjust to taste for more spice)
• 1/4 cup panko breadcrumbs (for a crispy topping)
• 1 tbsp melted butter (combines with panko for golden crunch)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently fold together the crabmeat, mayonnaise, Dijon mustard, lemon juice, parsley, chives, and Old Bay seasoning until just combined. Avoid overmixing to keep the crab lumps intact.
3. Season the mixture lightly with salt and pepper, then divide it evenly among four ramekins or a small baking dish for a family-style serving.
4. In a small bowl, mix the panko breadcrumbs with melted butter until evenly coated, then sprinkle over the crab mixture for a crispy topping.
5. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the mixture is bubbly around the edges.
6. Let the Crab Imperial rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.

Amazingly creamy with a contrast of textures from the tender crab and crispy panko topping, this dish is a celebration of flavors. Serve it atop a bed of lightly dressed greens or with crusty bread to soak up every last bit of its luxurious sauce.

Crab Imperial with a Parmesan Cheese Topping

Delightfully rich and decadent, this Crab Imperial with a Parmesan Cheese Topping is a luxurious dish that promises to elevate any dining experience. Its creamy, savory filling paired with a golden, cheesy crust makes it a standout choice for special occasions or when you’re simply in the mood to indulge.

Ingredients

• 1 lb lump crabmeat, picked over for shells (handle gently to keep lumps intact)
• 1/2 cup mayonnaise (for creaminess, or substitute with Greek yogurt for a lighter version)
• 1/4 cup grated Parmesan cheese (plus extra for topping)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tsp Worcestershire sauce (for umami)
• 1/2 tsp paprika (smoked paprika for a deeper flavor)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp lemon juice (brightens the dish)
• 1/4 cup breadcrumbs (for the topping, panko for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently fold together the crabmeat, mayonnaise, Parmesan cheese, Dijon mustard, Worcestershire sauce, paprika, salt, pepper, and lemon juice until just combined. Avoid overmixing to keep the crab lumps intact.
3. Transfer the mixture to a greased baking dish, spreading it evenly with a spatula.
4. Sprinkle the top with breadcrumbs and additional Parmesan cheese for a crispy, golden topping.
5. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.
6. Let it rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.

Combining the succulent sweetness of crab with the sharpness of Parmesan, this dish offers a delightful contrast in textures—creamy on the inside with a crispy top. Serve it alongside a crisp green salad or over a bed of buttery pasta for a truly indulgent meal.

Conclusion

We hope this roundup of 20 Delicious Crab Imperial Recipes inspires your next special occasion meal. Each dish offers a unique twist on this classic, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!