Description
A rich and comforting Old Bay Crab Imperial made with tender lump crab meat in a creamy, well-seasoned mixture, baked until golden and slightly crisp on top.
Ingredients
- 1 lb lump crab meat
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped parsley
- 1/4 cup finely crushed saltine crackers
- 1 tablespoon melted butter
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a small baking dish.
- In a bowl, mix together mayonnaise, beaten egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, lemon juice, parsley, salt, and pepper until well combined.
- Gently fold in the crab meat, being careful not to break up the lumps.
- Add the crushed crackers and mix lightly.
- Transfer the mixture into the prepared baking dish and smooth the top.
- In a small bowl, combine melted butter with paprika and drizzle over the top.
- Bake for 20–25 minutes until heated through and slightly golden on top.
- Let rest for a few minutes before serving.
Notes
- Avoid overmixing to keep the crab meat in large, tender pieces.
- Do not overbake to prevent the dish from drying out.
- Fresh lump crab meat provides the best flavor and texture.
- You can prepare the mixture ahead and bake just before serving.
- Optional additions include shredded cheese or diced bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 140mg
