Reviewed: Apr. 14, 2012

im not sure what happened, it just tasted awful and i think it was due to the fact that i used can crab meat. I dont have a fish market near me and the local super market did not have any fresh lump crab meat. i would suggest not using the canned stuff. I love crab and was really disappointed. it was also the first time i ever had canned crab meat and it was overwhelmingly fishy

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Reviewer:

cindy76

Cooking Level: Intermediate

Home Town: Cambridge, Massachusetts, USA

Living In: Medford, Massachusetts, USA

Reviewed: Apr. 6, 2012

For some reason mine came out a little dry, but the flavor was excellent.

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Reviewer:

justynajd

Reviewed: Mar. 24, 2012

As I am new to the culinary world, I like to try the recipes as is then tweek it the second time around. "Crab Imperial II" was very tasty, but we found it to be a tad dry. Next time I'll add a bit more lemon for taste and a created sauce broiled over it. That will indeed make this a 5 star for my family & I!

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Reviewer:

CookingFor5

Cooking Level: Beginning

Reviewed: Mar. 15, 2012

This was very good! I love the kick from the cayenne! This reminded me of a crab cake! I made it as written except I used imitation crab meat. I also made a mistake and added the fresh breadcrumbs TO the crab mixture AND ontop of the crab mixture! This was so good that my hubby wants me to serve it on Easter as an appetizer!

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Reviewer:

Lillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Long Island, New York, USA

Reviewed: Mar. 11, 2012

I made this for the Allrecipe's Allstar's group recipes for March 2012. It is basically, a baked and lightly seasoned crab. I used a good quality of steamed crab meat. I think that makes all the difference flavor wise. However, unless the crab meat is steamed at home, there is an issue with some shell pieces that are very annoying. 1 lb of crab is a little pricey to. I wish the recipe would have noted to sift through lump crab meat, when purchased, for those that have never used it. That would have been a slight pain anyway, but better than not. The only change I made was using Duke's lite mayo, as it was what I had on hand. I also baked them in 6 ramekins, sprayed lightly with pan spray, on a foil lined sheet. I mixed half the paprika directly into the breadcrumbs. Overall, this was actually quite quick to make. The flavor was also descent. I had thought it would be creamier, for some reason, but the worst part was still those small shell pieces. It made me not want to eat any.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Mar. 10, 2012

5 STARS without a doubt! I am not a person to mess with the flavor of crabmeat. Therefore, I was a little hesitant to try this recipe. What I can tell you is it enhances, not changes, the flavor of the crabmeat. I used lump crabmeat but wouldn't hesitate to use jumbo lump. It is that good! I skipped the cayenne pepper but other than that, followed the recipe. I have only a little left over and I plan to stuff a couple fillets of flounder for tomorrow. I served this dish with a side of sweet potatoes and coleslaw. Thank you Al Peacock for sharing your recipe. It's a winner in my book!

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Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: Mar. 6, 2012

I took the advice of other reviewers and used crushed Ritz crackers for the bottom. I also used backfin crab meat and more Old Bay...I'm from MD and 1/2 tsp of Old Bay just wasn't enough. Mine was a little bit on the dry side but maybe that was because I added more Old Bay. It was still really good and I'll make it again. BTW, I'm glad I used backfin; it has more flavor and cheaper then lump.

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Reviewer:

Jenny

Reviewed: Feb. 13, 2012

This was fantastic! I was expecting it to be okay, but the combination of flavors was great! I didn't use bread crumbs, but butter crackers instead. Very tasty and so extremely easy!

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Reviewer:

kirsten

Reviewed: Feb. 9, 2012

This is as good as any Crab Imperial I have ever had in Maryland. I made the recipe exactly as described using wonderful crabmeat from Costco. The only addition to the recipe was that I cooked the crab on four large Portobello mushroom caps slightly hollowed out. It was wonderful and I got rave reviews. Thanks.

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Reviewer:

KwajKeith

Cooking Level: Expert

Home Town: Harvest, Alabama, USA

Reviewed: Feb. 1, 2012

I'm pretty sure that we will never make this again. It was a little like eating a large crab cake except not as good. Only 1 of 4 people at the dinner table ate it. It really isn't very good.

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