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Crab imperal in glass baking crab shells
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Crab Imperial

The deliciously decadent dish serves 8 as an appetizer, or 4 as a main course
Course: Appetizer, Main Course
Cuisine: American
Keyword: Crab Imperial

Equipment

  • 8 baking shells, or 4 ramekins, or a small casserole dish

Ingredients

  • ½ cup mayonnaise
  • 2 egg yolks
  • 1 T. Dijon mustard
  • 1 T. lemon juice
  • 1 T. dry sherry
  • 1 T. parsley flakes
  • 2 t. Old Bay seasoning, plus more for sprinkling
  • 1 t. Worcestershire sauce
  • 1 lb. lump crabmeat
  • 2 T. grated parmesan cheese

Instructions

  • Preheat the oven to 350°. Grease ramekins, shells, or a small baking dish.
  • Beat together the mayo and egg yolk. Add the Dijon, lemon juice, sherry, parsley, Old Bay, and Worcestershire sauce. Stir well.
  • Carefully fold in the crabmeat and taste for seasoning. Adjust if necessary. Spoon into the ramekins, shells, or baking dish. Do this lightly, don’t press down or pack the crab and sauce. Sprinkle the top with parmesan cheese and a little more Old Bay.
  • Bake for 20 minutes for shells or ramekins, maybe 22 or 23 minutes for a baking dish.
  • Serve hot.