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.


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.
Featured Product
Jumbo Lump Crab Meat

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