C is for Crab Imperial

Just in time for Valentines day I was inspired to make a nice surf and turf dinner.  For the turf part I made Crab Imperial which I had never had before.  This is a quick and very easy recipe to make.  And anyone who knows me, knows the quicker and easier to make the better.

Prep Time: 10 Minutes   Cook Time: 20 Minutes



  • 1 lb jumbo lump crab meat (or lump) (make sure to double check that all shells have been removed)
  • ½ cup Hellman’s Mayonnaise
  • 1 tsp sugar
  • 1 tsp old bay seasoning
  • 1 tsp finely chopped Italian parsley
  • 1 large egg lightly beaten
  • squeeze of lemon juice



  1. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
  2. Gently fold crab meat into imperial sauce, being careful not to break up crab meat.   20160215_181010
  3. place portions in baking dish using ramekins or small casserole dishes.  Since I did not have ramekins or a small enough casserole dish I decided to use this muffin tin which made perfect individual sized servings.    20160215_183834
  4. Bake in 350 degree oven for 20 minutes (top will turn golden brown)
  5. Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.


This came out wonderfully well and very delicious.


Until next time enjoy and keep cooking.


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