Go Back
A handheld smartphone photo showing the fibrous jumbo lump crab meat in a thick ivory sauce. (Creamy Crab Imperial)

Creamy Crab Imperial with Jumbo Lump Meat and Golden Breadcrumbs

This Creamy Crab Imperial features massive jumbo lump crab chunks in a glossy ivory sauce. Baked in ramekins with golden breadcrumbs and paprika, it is the ultimate elegant seafood appetizer for home cooks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb jumbo lump crab meat drained and picked
  • 1/2 cup mayonnaise high quality
  • 1 large egg yolk room temperature
  • 2 tbsp heavy cream
  • 1 tsp dry mustard
  • 1/2 tsp Old Bay seasoning
  • 1/4 cup fine breadcrumbs
  • 1 tbsp butter melted
  • 1/4 tsp red paprika
  • 1 tbsp fresh parsley finely chopped
  • 4 wedges lemon vibrant yellow

Equipment

  • 4 6-ounce white ceramic ramekins
  • 1 Rubber Spatula For gentle folding
  • 1 Baking Sheet

Method
 

Preparation
  1. In a medium bowl, combine mayonnaise, egg yolk, heavy cream, dry mustard, and Old Bay. Whisk until a glossy ivory sauce forms.
  2. Gently fold the jumbo lump crab meat into the sauce using a rubber spatula, being careful not to break the large chunks.
Baking
  1. Divide the mixture among 4 white ceramic ramekins. Top with buttered breadcrumbs and a dusting of red paprika.
  2. Bake at 400°F (200°C) for 12-15 minutes until bubbling. Broil for 1 minute for a golden-brown finish.
  3. Sprinkle with fresh parsley and serve with a lemon wedge on the rim.

Notes

Use jumbo lump crab for the best texture.
Watch the broiler closely to avoid burning the paprika.