Ingredients
Method
- In a large bowl, whisk together the mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, Meyer lemon juice, cayenne pepper, and chopped parsley until smooth and well combined.
- Carefully fold in the jumbo lump crabmeat, being gentle to avoid breaking up the lumps.
- Divide the mixture evenly among 4 lightly greased ramekins, or spoon into a greased 1-quart baking dish.
- In a small bowl, stir together the melted butter and panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the crab.
- Bake in a preheated 375°F oven for 20 minutes, until the topping is golden brown and the filling is bubbly.
- Garnish with additional parsley and a sprinkle of paprika if desired. Serve warm.
Nutrition
Notes
- For best results, use jumbo lump crabmeat for large, sweet pieces. If using canned crab, drain well and pick through for shells.
- Meyer lemon adds a mild, floral acidity; substitute regular lemon if unavailable.
- To make ahead, assemble the ramekins without the breadcrumb topping, cover and refrigerate up to 24 hours. Add topping and bake just before serving.
- Leftover crab imperial can be stored in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through.
- Serve with a crisp green salad and crusty sourdough bread for a complete California-inspired meal.
- Do not overmix the crab mixture, as this can break the lumps and make the texture less appealing.
- For a gluten-free version, use gluten-free panko or crushed pork rinds.
