Crab Imperial

A classic Maryland dish of lump crab meat baked in a creamy, savory sauce topped with crispy breadcrumbs.

Ingredients

• •1 pound lump crab meat
• •1/2 cup mayonnaise
• •1 tablespoon whole grain mustard
• •1/2 teaspoon Worcestershire sauce
• •1/4 teaspoon Old Bay seasoning
• •1/8 teaspoon cayenne pepper
• •Salt and black pepper to taste
• •1 egg yolk
• •1/2 cup panko breadcrumbs
• •2 tablespoons butter
• •Pinch of paprika

Instructions

1. 1Preheat your oven to 375°F.
2. 2Pick through the crab meat gently to remove any shell pieces, keeping the lumps as intact as possible.
3. 3In a bowl, whisk together the mayonnaise, whole grain mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper, salt, and black pepper.
4. 4Stir in the egg yolk until the mixture is smooth and well combined.
5. 5Gently fold the crab meat into the sauce, being careful not to break up the lumps.
6. 6Divide the mixture evenly into crab shells or individual baking dishes.
7. 7In a small bowl, toss the panko breadcrumbs with melted butter until evenly coated.
8. 8Sprinkle the buttered breadcrumbs generously over each portion of crab imperial.
9. 9Dust lightly with paprika for color and flavor.
10. 10Bake for 12 to 15 minutes until the top is golden brown and the filling is heated through.
11. 11Remove from the oven and let cool for 1 minute before serving.

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