Go Back
A handheld smartphone photo showing the thick savory cream sauce and chunky jumbo lump crab. (Crab Imperial Recipe)

Crab Imperial Recipe: The Ultimate Maryland-Style Jumbo Lump Feast

This authentic Crab Imperial Recipe features jumbo lump crab meat bound in a glossy, savory cream sauce. Baked in scallop shells until golden-brown and charred, it's the ultimate Maryland seafood luxury made easy for home cooks.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Dinner, Main Course
Cuisine: American, Maryland
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crab Imperial Ingredients
  • 1 lb Jumbo Lump Crab Meat 454g, picked for shells
  • 1/2 cup Mayonnaise 120ml, high quality
  • 1 large Egg Room temperature
  • 1 tsp Dry Mustard 5g
  • 1 tsp Old Bay Seasoning 5g
  • 1 tbsp Lemon Juice 15ml, fresh
  • 1/2 tsp Worcestershire Sauce 2.5ml
  • 2 tbsp Unsalted Butter 28g, melted
  • 1/2 tsp Paprika For dusting
  • 1 tbsp Fresh Parsley Finely chopped

Equipment

  • 4 White porcelain scallop dishes
  • 1 Mixing Bowl
  • 1 Baking Sheet

Method
 

Preparation
  1. Gently pick through the jumbo lump crab meat (1 lb / 454g) to remove shells, ensuring you do not break the large lumps.
  2. Whisk together mayo, egg, dry mustard, Old Bay, lemon juice, and Worcestershire until glossy and pale yellow.
Assembly & Baking
  1. Carefully fold the crab into the sauce using a spatula until just coated.
  2. Spoon mixture into white porcelain scallop dishes, mounding it high.
  3. Bake at 400°F (205°C) for 15 minutes. Drizzle with melted butter and broil for 90 seconds until the top is charred golden-brown.
  4. Dust with red paprika and fresh green parsley before serving.

Notes

Always use jumbo lump crab for the best visual results.
Do not over-mix or you will lose the chunky texture.