Classic 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, this recipe is perfect for entertaining.

Classic Crab Imperial

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


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. Hellmann’s mayonnaise
1 tsp. melted butter

Imperial Topping:
3 oz. Hellmann’s 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.


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!

Made it for my Hubby for our Anniversary… Now he’s hooked!! We now have it at least once a month. GREAT RECIPE and so easy!! Thank You Phillips!

Great – I just love it! But please be careful not to overcook!

AMAZING!!! Rich, creamy, and everything else you look for in a wonderful family dinner! And, the kids aren’t picky about eating it. Highly recommend!

I truly loved this from the first time I made it! And now I make it often and have friends have me make it for them too.

I have made this several times following the recipe exactly. Absolutely loved it. Tonight I did something different, I had some crab meat that needed to be used and also flounder. I sprayed PAM into ramekins, placed a piece of flounder in the bottom of the ramekins. Made the crab imperial and imperial sauce as instructed. On top of the flounder in the ramakins I put 1/4 of the crab imperial, then topped this with another piece of flounder. Then added the imperial sauce and baked at 400 for about 30 minutes (tested for 160°ish before removing). Removed from oven, turned oven to broil, topped ramekins with the additional cheese and paprika from the recipe and cooked on broil on the top oven rack and broiled until bubbly (about 5 minutes.) Removed and served in the ramekins, adding a few lemon slices on each plate for acidity and flavor. I was surprised at how well this turned out for being such an easy dish. One serving was more than enough for even a hearty appetite. I hope anyone trying this likes it as much as I did!