Crab Imperial Recipe

Ingredients

• 1 lb lump crab meat
• 1/2 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 tsp lemon juice
• Salt and black pepper, to taste
• 1/2 cup shredded mozzarella or Monterey Jack
• 1/4 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp butter, melted
• Pinch of Old Bay seasoning
• 1 tbsp fresh parsley, chopped
• Lemon wedges for serving

Instructions

1. 1

   Preheat the oven to 375°F and lightly grease small ramekins or one compact baking dish. This helps the edges turn gently golden and makes serving easier.

2. 2

   In a bowl, combine mayonnaise, Dijon mustard, Old Bay, lemon juice, salt, and black pepper. Fold in the lump crab with a delicate hand so the meat stays chunky and tender. The mixture should look creamy but still full of visible crab pieces.

3. 3

   Spoon the crab mixture into the prepared ramekins or baking dish. Scatter mozzarella or Monterey Jack over the top for a soft, melting layer.

4. 4

   In a separate bowl, stir together panko, Parmesan, melted butter, and a pinch of Old Bay. Sprinkle this mixture evenly over the cheese so it bakes into a crisp, savory crust.

5. 5

   Bake for 18 to 20 minutes, until the filling is bubbling at the edges and the topping is golden. The crab bake should look hot and creamy, not dry. Finish with chopped parsley and serve hot with lemon wedges for a fresh lift.