Crab Imperial is an easy, elegant dish made with fresh lump crabmeat. The crab is the star of the show, so you don’t want to overwhelm it with a lot of ingredients. Served as an appetizer, stuffed into veggies or elegantly into lobster, shrimp, salmon or any fish of your choice, your tastebuds will thank you! YOU are the cook🤗.. add or subtract ingredients to your taste! Make it your own!! I’m glad I get to inspire🥰! #seafood, #food, #fish,#easy
INGREDIENTS:
1 Pound Lump Crab Meat
2 Tbs. Fresh Minced Parsley
1 1/2 Cups Mayonnaise
1 1/2 Tbs. Dijon Mustard
1 Tbs, Worcestershire sauce
1/2 tsp. Black Pepper
1 Tbs. Fresh Squeezed Lemon Juice
1 tsp. Celery Salt
Paprika to sprinkle
* substitute celery salt with Chesapeake (Old Bay Seasoning ) if desired .
DIRECTIONS:
Preheat oven to 400 degrees F.
Make sure your crabmeat is picked through to remove shells.
If using canned lump crabmeat, make sure it is thoroughly drained.
Gently add crabmeat into medium sized bowl.
Add the minced parsley to the crabmeat and set aside. Don’t mix yet.
In separate bowl, combine mayo, dijon, worcestershire, pepper, lemon juice and celery salt.
Stir with a spoon until thoroughly incorporated.
If you have large pieces of crab, you’ll need less Imperial Sauce, and more if the crab is fine or shredded.
Add half the sauce to the crab, and very gently to not break up the lumps, stir with a spoon or toss with your hands. You don’t want the crab too goopy, just lightly covered. You can add more to taste/ consistency.
Using single serving au gratin dishes, scallop/ clam shells or casserole dish, very lightly place the crab into your container of choice. If all the mixture is placed into a casserole dish it may need a couple more minutes in the oven than single servings.
Don’t press the mixture in. Leave it light and airy.
Drizzle or spoon some or all (depending on taste) of the remaining imperial sauce on top.
Sprinkle with paprika.
Bake at 400 degrees F for approx 12 mins. ( couple more mins for casserole )
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