Reviewed: Sep. 20, 2009

This is delicious! Full of spice and zest--it's almost like a baked crab cake. If you're not using fresh crab, a pound is no less than four cans. And the bread crumbs are definitely a must-have. Thanks!

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Hayley

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Reviewed: Aug. 3, 2009

I really liked this recipe. The results are very close to what would be served in a seafood restaurant in MD. I did not put more salt since I knew Old Bay had salt in it. I also added parsley and paprika to the bread crumb topping (looked pretty). This recipe is a keeper.

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Vera B.

Home Town: Rougemont, North Carolina, USA

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Reviewed: May 23, 2009

This came out a little too salty. Also, I am going to follow the "fresh bread crumbs" instruction next time. It's not the same with regular bread crumbs. Otherwise, it was quite tasty and is terrific on italian bread or crackers.

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Michelle

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Reviewed: Feb. 7, 2009

This is a great recipe! My first time making it but not my last. Instead of bread crumbs I added shredded mexican blend cheese during the last 5 minutes of cooking. Just make sure to watch it so it doesn't burn. The leftovers are great on a toasted english muffin.

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Ebony

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Reviewed: Jan. 30, 2009

I entered this recipe in a seafood cooking contest and won first place! Quick and easy and fantastic!

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luv2cook73

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Reviewed: Jan. 8, 2009

Nice and spicy. I used the mixture to fill little phyllo dough cups, baked them in the oven and served them as an appetizer. Everyone loved them and asked for the recipe.

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KEV1N

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Reviewed: Dec. 8, 2008

Omitted the worcestershire, added some minced pimento, and added parmesan cheese to my bread crumbs. Will make again with more mayo and more parmesan.

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GODSGIRL

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Nov. 30, 2008

I made this receipe my own by making a few modifications and it turned out great! Everyone at Thanksgiving Dinner loved it! I doubled the receipe and added 1/2 green pepper and 1/2 cup of Greuyere cheese mixed in. I omitted the lemon Juice (just because I dont like it), salt and bread crumbs. I served it with crackers on the side instead. I also reduced the Cayenne Pepper to 1/2 tsp, I am glad I did as we would not have been able to eat it if I had used what the receipe called for. Try it my way and hope you like it, my family sure did!

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Katie in Virginia

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Reviewed: Nov. 26, 2008

This is not a true Imperial because it's not super creamy...however, this is amazing on top of a nice piece of sirloin! The only change I made was to broil it for a couple of minutes at the end to really give it a nice crust with the bread crumbs.

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pmtrn66

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Reviewed: Mar. 19, 2008

I can't have shellfish and so made this with artificial crab. It's a very good and very easy dish. I did increase the Old Bay to 1 tsp and would, next time, increase the mayo for a creamier texture.

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Lukiedog

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Reviewed: Aug. 21, 2007

Not like imperial crab to me. This was more like a crab cake pie, but overly salty, spicy and to dry. Not one I'll make again. Sorry.

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chibiharuka

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Reviewed: Jul. 6, 2007

My husband made this for dinner tonight. It was AWESOME!! The only thing he changed was instead of using bread crumbs, he used Ritz crackers for a richer crust on the bottom and he used clawmeat because it was on sale. Definitely a make again!!

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Tiffany C.

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Reviewed: May 29, 2007

Very Good. Excellent topper on seafood. I cooked up some rockfish and put the crab on top then baked it in the oven. Excellent

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ESchafer

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Reviewed: Oct. 29, 2006

Except for scaling back a bit on the cayenne, I followed this recipe exactly. I found it way too salty. I also thought it was too dry. I served it with rice and had hoped for more of a sauce. Instead it just seemed like the inside of an over-salted crabcake.

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KAREN10117

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Reviewed: Apr. 18, 2006

Wow!! I used back fin meat. This was awesome!! We really liked the spicy kick, it was just right not too hot. Oh..and we really like the consistancy, not overly wet, just super moist. This is Easy! I will make this for company. next time.

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ABBYJOE

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Reviewed: Mar. 5, 2006

I used DJTRAINS suggestion about topping chicken breasts (I dredged mine in flour seasoned with Old Bay and pan fried until almost done as I was also trying another crab topped chicken recipe that called for that preparation) with the crab mixture and baked them in individual casseroles. The spice heat was perfect for us and the taste was delish!

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DianeF

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Aug. 30, 2005

This is one great recipe - pan grilled some boneless chicken breast and then topped it off with the crab imperial in individual dishes before baking. Not too spicey for my group. Great dish.

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DJTRAINS

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Reviewed: Jun. 24, 2005

god, i love my crab imperial. people in the UK just don't get crab like us folk from the mid-atlantic coast of the U.S. thankfully, i can still get good white crabmeat here, although it's very pricey. so worth it tho. we ate this guiltlessly while doing the low carb thing.

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devilsdancefloor

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Brighton, Sussex, England, U.K.

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Reviewed: May 3, 2005

Very tasty and very easy. I didn't put in the cayenne pepper, and it turned out great and was not too spicy.

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SBURKINS

Cooking Level: Expert

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Reviewed: May 7, 2004

This was really great...I actually put it atop filet mignon. Just be careful not to overdo the cayenne pepper. It gives it some kick. Thanks for this recipe!!!

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Amy

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