Crab Imperial

This versatile dish has all of the rich and creamy flavor of a culinary masterpiece made from scratch at home. Whether served in natural crab shell or used as a topping for another dish, Phillips Crab Imperial is great for entertaining.

“This recipe is amazing!!! My mom and Dad and I absolutely love crab imperial topped with imperial sauce. I found…” Read more

Ingredients

Crab Imperial:
1 lb. Phillips Jumbo Lump Crab Meat
1 tsp. parsley
1 tsp. fresh lemon juice
1 egg
1 tsp. Phillips Seafood Seasoning
1 tsp. Worcestershire sauce
3 oz. mayonnaise
1 tsp. melted butter

Imperial Topping:
3 oz. mayonnaise
1 oz. half & half
1/2 tsp. Phillips Seafood Seasoning
1/2 tsp. fresh lemon juice
1/2 tsp. Worcestershire Sauce
Pinch of paprika
1/4 c. shredded Cheddar cheese
4 ramekins for baking (or empty natural crab shells)

Cooking Instructions

  • Combine all Crab Imperial ingredients (except for the crab meat) in a medium mixing bowl and whip until smooth.
  • In a separate mixing bowl, add Phillips crab meat and pour imperial mixture over crab meat.
  • Blend all ingredients together by tossing very gently in order to avoid breaking delicate crab lump meat.
  • Place 4+ ounces of the mix into each of 4 individual ramekins (or empty natural crab shells) and bake at 400° for 12-15 minutes.
  • While the imperials are cooking, combine Imperial Topping ingredients (mayonnaise, half & half, seafood seasoning, lemon juice & Worcestershire sauce) in a medium mixing bowl and whip until smooth.
  • After imperials are finished baking, remove from oven and switch oven to broil.
  • Top each ramekin (or natural crab shell) of baked crab imperial with the imperial topping and a pinch of paprika. Top each crab imperial with a Tbsp. of shredded Cheddar cheese.
  • Place in broiler to finish off until cheese has melted and imperials start to brown.

Reviews

This recipe is amazing!!! My mom and Dad and I absolutely love crab imperial topped with imperial sauce. I found this recipe and made it for them for their anniversary several years ago, and now they always want it. It’s rich and creamy and tastes just like the restaurants!

- Ashley

This is an awesome recipe! I usually make it to top broiled or grilled chicken for an at home version of Chicken Chesapeake. Tonight I’m going to try topping NY Strip with it. Yum!