Maryland · Main
Crab Imperial
- Intermediate
- 45 min
- roughly 4 of 4 for cost
Leads with savory depth stacked from the pantry’s bass notes, richness that coats and comforts, with a bitter-edged char at the rim.
Ingredients
- 700g jumbo lump crab meat
- 200g mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire
- 2 tsp Old Bay
- 1 tbsp lemon juice
- 2 tbsp parsley
- 1 red pepper, minced fine (optional)
- Paprika and butter for the top
Equipment
Ramekins
Allergen screen
Found: dairy · egg · fish · shellfish · mustard
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Whisk the mayonnaise, egg, mustard, Worcestershire, Old Bay, and lemon into a smooth imperial sauce.
- Fold in the crab meat with a rubber spatula in as few strokes as possible: the lumps are the luxury.
- Divide among 4 ramekins or clean crab shells.
- Dot with butter and dust with paprika.
- Bake at 190C for 20-25 min until puffed, set, and golden on top. 25 min
At the Table
- The Pour
- Barrel-aged Chardonnay (Meursault style)
- Also Right
- Champagne
- From the Taps
- Pilsner or witbier
- Zero-Proof
- White grape & tonic
Butter-dressed shellfish climbs a weight class: oak-and-cream Chardonnay matches it richness for richness.
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