Crab Imperial

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Crab Imperial is a tasty seafood dish from Maryland. You can make this yummy meal in just 35 minutes. It’s perfect for a special dinner at home. The recipe uses jumbo lump crabmeat mixed with mayo, spices, and other good stuff.

The best part is the crispy top made with breadcrumbs. When you bake it, the top turns golden brown and crunchy. It’s so good, you’ll want to make it again and again. This recipe makes enough for four people, but you can easily double it for a bigger group.

Exact Ingredients List

The Crab Imperial recipe calls for high-quality ingredients to create a rich, flavorful dish. You’ll need items for both the crab mixture and the crispy panko topping.

For the Crab Mixture

• 1 pound jumbo lump crabmeat, drained and picked over for shells
• 1⁄2 cup mayonnaise (Hellman’s or Duke’s recommended)
• 1 large egg, lightly beaten
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice, freshly squeezed
• 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

For the Panko Topping

• 1⁄4 cup panko breadcrumbs
• 1 tablespoon unsalted butter, melted
• 1 tablespoon Parmesan cheese (optional, for extra flavor)
• paprika (for garnish)

Instructions

Preheat your oven to 400°F. Grease four ramekins or a 1-quart baking dish.

In a big bowl, mix crab, mayo, egg, Worcestershire sauce, Dijon, lemon juice, Old Bay, salt, and pepper. Be gentle to keep crab lumps intact.

Add melted butter and parsley. Stir lightly.

Divide the crab mix into ramekins or spread in the baking dish.

Mix panko, melted butter, and Parmesan in a small bowl. Sprinkle over the crab. Dust with paprika.

Bake for 15-20 minutes until golden and bubbly. For extra color, broil for 1-2 minutes at the end.

Serve hot with lemon wedges and extra parsley. Enjoy your tasty Crab Imperial!

Tips:

• Use fresh crab for best flavor
• Don’t overmix to keep crab chunks whole
• Watch closely when broiling to avoid burning

Possible Substitutes List

Can’t find all the ingredients for Crab Imperial? Don’t worry! Here are some easy swaps you can use:

Crab Meat: If fresh crab is hard to find, try canned crab meat. You can also use imitation crab in a pinch.

Mayo: Greek yogurt or sour cream can work as healthier options.

Old Bay Seasoning: Mix paprika, celery salt, and black pepper for a similar taste.

Panko Breadcrumbs: Regular breadcrumbs or crushed crackers will do the trick.

Here’s a quick list of other substitutes:

• Dijon mustard → Yellow mustard or stone-ground mustard
• Fresh lemon juice → Bottled lemon juice
• Fresh parsley → Dried parsley (use 1 teaspoon)
• Worcestershire sauce → Soy sauce or fish sauce

Remember, these swaps might change the flavor a bit. But they’ll still give you a tasty dish!

For a dairy-free version, try plant-based mayo and skip the Parmesan cheese. You can add nutritional yeast for a cheesy flavor instead.

How To Make It Diabetes-Friendly

You can make Crab Imperial more diabetes-friendly with a few simple changes. Start by using low-fat mayo instead of regular. This cuts down on calories and fat without losing flavor.

Next, swap the panko breadcrumbs for a lower-carb option. Try crushed pork rinds or almond flour for a crispy topping. These choices have fewer carbs than regular breadcrumbs.

Cut back on the butter to reduce fat and calories. Use just 1 tablespoon in the crab mixture and 1 teaspoon for the topping. You can also try a heart-healthy oil like olive oil instead.

Add more veggies to boost fiber and nutrients. Mix in some finely chopped bell peppers or celery. This adds volume without many carbs.

Watch your portion sizes. Stick to a 4-ounce serving to keep carbs and calories in check. Pair it with a big salad or roasted veggies to round out your meal.

These tweaks make Crab Imperial more diabetes-friendly while keeping its yummy taste. You can still enjoy this classic dish as part of a balanced diet.

Tips, Tricks & Storing

When making Crab Imperial, be sure to use fresh jumbo lump crabmeat for the best flavor and texture. Gently fold the ingredients to keep the crab chunks intact.

For extra flavor, try adding a pinch of cayenne pepper or a splash of hot sauce to the mixture. You can also experiment with different herbs like dill or chives.

If you don’t have ramekins, use a small baking dish instead. The cooking time may vary slightly, so keep an eye on it as it bakes.

To make ahead, prepare the crab mixture and store it in the fridge for up to 24 hours. Add the topping just before baking.

Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat in the oven at 350°F for about 10 minutes or until warmed through.

For a lighter version, try using Greek yogurt instead of mayonnaise. You can also use whole wheat panko for added fiber.

Serve your Crab Imperial with a side salad or steamed vegetables for a complete meal. It pairs well with a crisp white wine or a cold beer.