Classic Crab Imperial

Ingredients

Crab Imperial:
1 lb. Phillips Jumbo Lump Crab Meat
1 tsp. parsley
1 tsp. fresh lemon juice
1 egg
1 tsp. Phillips Seafood Seasoning
1 tsp. Worcestershire sauce
3 oz. Hellmann’s mayonnaise
1 tsp. melted butter

Imperial Topping:
3 oz. Hellmann’s mayonnaise
1 oz. half & half
1/2 tsp. Phillips Seafood Seasoning
1/2 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce

Pinch of paprika
1/4 c. shredded Cheddar cheese
4 ramekins for baking (or empty natural crab shells)

Cooking Instructions

• Combine all Crab Imperial ingredients (except for the crab meat) in a medium mixing bowl and whip until smooth.
• Add in crab meat and gently toss together until crab meat is fully coated. Toss very gently in order to avoid breaking delicate crab lump meat.
• Portion into 4 individual ramekins (or empty natural crab shells) and bake at 400°F for 12-15 minutes.
• While the imperials are cooking, combine Imperial Topping ingredients (mayonnaise, half & half, seafood seasoning, lemon juice & Worcestershire sauce) in a medium mixing bowl and whip until smooth.
• After imperials are finished baking, remove from oven and switch oven to broil.
• Top each ramekin (or natural crab shell) of baked crab imperial with the imperial topping and a pinch of paprika. Top each crab imperial with a Tbsp. of shredded Cheddar cheese.
• Place in broiler to finish off until cheese has melted and imperials start to brown.

Please click through for info on safe handling of crab meat.

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