Crab Imperial Recipe

Prepare crabmeat

Gently pick through the jumbo lump crabmeat to remove any shells and cartilage. Pat dry with paper towels, being careful not to break up the lumps.

Cook aromatics

In a medium skillet over medium heat, melt 3 tablespoons unsalted butter. Add the minced shallots and cook, stirring, for 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant; do not brown.

Combine seasonings

Stir in dry mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, chives, salt, and black pepper into the skillet. Cook 30 seconds to bloom the spices, then remove the pan from heat and let cool 2–3 minutes.

Make binding base

In a mixing bowl, whisk the egg yolk lightly, then whisk in the mayonnaise and grated Parmesan until smooth. Fold the cooled shallot/spice mixture into the mayonnaise mixture.

Fold in crab

Gently fold the crabmeat into the binding base, taking care to keep lumps intact. Taste and adjust seasoning with a pinch more salt or Old Bay if needed. The mixture should be moist but hold together loosely.

Preheat oven

Preheat the oven broiler on high and position an oven rack about 5–6 inches from the broiler element. If using individual ramekins, preheat to 450°F (230°C) and place them on a baking sheet.

Portion filling

Spoon the crab mixture into 6 (4–6 oz) individual gratin dishes or into one shallow baking dish, mounding slightly. Press lightly so the top is even but do not compress and break up lumps.

Prepare lemon butter sauce

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Remove from heat and whisk in the fresh lemon juice, lemon zest, and optional 1 tablespoon heavy cream until smooth. Taste and add a pinch of salt if necessary.

Top crab

Brush or spoon a thin layer of the lemon butter sauce over each portion of the crab. Sprinkle panko breadcrumbs evenly over the top (about 1/2 teaspoon per ramekin if using individual dishes). Top with the grated Gruyère or extra Parmesan and a very light dusting of smoked paprika for color.

Broil until golden

Place the baking sheet with the crab under the preheated broiler. Broil 2–4 minutes, watching closely, until the topping is bubbling and golden brown. Rotate the pan if your broiler heats unevenly. Remove when the edges bubble and the top has a golden crust.

Rest briefly

Let the Crab Imperial rest 1–2 minutes before serving to allow the filling to set slightly.

Garnish each portion with chopped fresh parsley and serve with lemon wedges on the side. Offer additional lemon butter sauce warmed on the side if desired.