Dungeness Crab Imperial

Dungeness Crab Imperial is a classic baked crab dish made with sweet lump Dungeness crabmeat, a creamy seasoned filling, and a golden buttery panko topping. This easy crab imperial recipe is rich, elegant, and perfect for a special dinner, holiday entertaining, or when you want to showcase fresh West Coast crab.

Why You Will Love This Dungeness Crab Imperial Recipe

• Loaded with Sweet Dungeness Crab Flavor: This crab imperial recipe uses a full pound of Dungeness crabmeat, so every bite is tender, sweet, and packed with fresh seafood flavor.
• Simple Yet Elegant Seafood Dish: With just a handful of pantry staples like mayonnaise, Dijon mustard, and Old Bay seasoning, you get a restaurant-quality baked crab imperial at home.
• Perfect for Holidays and Entertaining: Serve this Dungeness crab imperial in individual ramekins for an impressive appetizer, or bake it in a casserole dish as a seafood main course.
• Quick and Easy Oven-Baked Recipe: This baked crab imperial takes only 15–20 minutes to bake, making it an easy seafood recipe.

Ingredient Substitutions

• Dungeness Crabmeat – Substitute with jumbo lump blue crab, lump crab, or high-quality refrigerated crabmeat. Avoid imitation crab, for best results.
• Mayonnaise – Avocado oil mayo or light mayo can be used, though full-fat gives the richest texture.
• Dijon Mustard – Yellow mustard or whole grain mustard works in a pinch.
• Worcestershire Sauce – Soy sauce or tamari can substitute for similar umami depth.
• Old Bay Seasoning – Use your favorite seafood seasoning blend.
• Lemon Juice – Fresh lime juice can work if that’s what you have.
• Panko Breadcrumbs – Regular breadcrumbs can be used, but the topping will be less crispy.
• Parmesan Cheese – Omit, or substitute with Romano or asiago for a sharper flavor.

How to Prepare Dungeness Crab Imperial

1. Preheat the oven to 375°F (190°C). Lightly butter a baking dish or individual ramekins.
2. Gently pick through the crabmeat to remove any shells. Set aside.
3. In a mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, black pepper, melted butter, and chopped parsley. Mix until smooth.
4. Carefully fold the crabmeat into the mixture, being gentle so you keep the lumps intact.
5. Spoon the crab mixture into the buttered baking dish or ramekins, spreading evenly.
6. In a small bowl, mix together the melted butter, panko breadcrumbs, and freshly grated Parmesan cheese.
7. Sprinkle the panko topping evenly over the crab mixture.
8. Bake for 15–20 minutes, or until golden brown and bubbly.
9. If needed, broil for 1–2 minutes at the end to deepen the golden crust. Watch carefully.
10. Garnish with additional fresh parsley and serve with lemon wedges.

How to Serve and Store

• Serve this baked Dungeness crab imperial as an appetizer, or main dish with lemon wedges.
• Pair with crackers, crusty bread, a simple green salad, roasted vegetables, or alongside a filet of fish for a seafood platter.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a 325°F (165°C) oven until warmed through. Avoid microwaving, if possible, to maintain texture.

Frequently Asked Questions

• What is Crab Imperial? Crab Imperial is a classic baked crab dish made with lump crabmeat mixed in a seasoned mayonnaise-based sauce, then baked until golden and bubbly. It is similar to crab casserole, but lighter and more crab-forward.
• Can I use canned crabmeat? Fresh is best, but if using canned crab, drain it well and gently pat dry before mixing.
• Can I make crab imperial ahead of time? Yes. Assemble the crab mixture and place it in the baking dish, cover, and refrigerate for up to 24 hours. Add the panko topping just before baking for the best texture.
• Can I freeze crab imperial? It is not recommended to freeze after baking, as the mayonnaise-based filling can change texture. If freezing, do so before baking and thaw in the refrigerator before cooking.
• How do I know when crab imperial is done? The top should be golden brown and the filling should be hot and bubbly around the edges. An internal temperature of 165°F (74°C) is ideal.
• Can I use blue crab instead of Dungeness crab? Yes. Jumbo lump blue crabmeat works beautifully and gives a slightly different sweetness, but the recipe remains the same.

More Easy Crab Recipes to Love

• Hot Crab Dip
• She Crab Soup
• Crispy Creole Crab Fingers

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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