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–+ servings

Classic Crab Imperial Casserole

A decadent Maryland-style crab casserole with jumbo lump crabmeat, creamy mayo, and a golden panko crust.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Appetizer, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Crab Mixture
  • 1 pound jumbo lump crabmeat, drained and picked over for shells
  • 1/2 cup mayonnaise (such as Hellman's or Duke's)
  • 1 large egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley, minced
Topping
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon Parmesan cheese (optional, for extra flavor)
  • paprika (for garnish)

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit. Lightly grease four small ramekins or a 1-quart baking dish.
  2. In a large bowl, gently mix the crabmeat, mayonnaise, egg, Worcestershire sauce, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper until combined. Be careful not to break up the crab lumps.
  3. Gently stir in the melted butter and minced parsley until just incorporated.
  4. Divide the crab mixture evenly among the prepared ramekins or spread it in the baking dish.
  5. In a small bowl, combine the panko breadcrumbs with the melted butter and Parmesan (if using). Mix until the breadcrumbs are well coated.
  6. Sprinkle the panko topping evenly over the crab mixture. Lightly dust with paprika for color and flavor.
  7. Bake for 15 to 20 minutes, until the top is golden brown and the mixture is bubbly. For extra browning, broil for the last 1 to 2 minutes.
  8. Serve hot, garnished with additional parsley and lemon wedges if desired.

Nutrition

Calories: 320kcalCarbohydrates: 8gProtein: 22gFat: 22gSaturated Fat: 6gCholesterol: 120mgSodium: 680mgSugar: 1g

Notes

For best results, use fresh jumbo lump crabmeat; canned works but drain well. If you don't have Old Bay, mix celery salt, paprika, and black pepper. Leftovers keep in the fridge for up to 2 days; reheat gently in a 350°F oven. Avoid overmixing to keep the crab lumps intact. Serve with a side of mixed greens or crusty bread for a complete meal. This dish can be assembled a few hours ahead and baked just before serving.

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