Excellent Crab Imperial Recipe - Allrecipes.com
Excellent Crab Imperial Recipe
  • READY IN 1 hr

Excellent Crab Imperial

Recipe by  

"A rich, creamy version of an elegant favorite. Great for a dinner party, as it can be made ahead!"

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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 6 individual baking dishes.
  2. Bring sherry to boil in a medium saucepan, and stir in shallots, green bell pepper, mushrooms, and pimento. Over medium heat, cook, stirring occasionally, until only a small amount of liquid remains.
  3. In a small saucepan over low heat, whisk together heavy cream and egg yolk for about 3 minutes. Stir into the shallot mixture. Mix in dry mustard.
  4. Remove the mixture from heat, and stir in the crab. Cool, stir in the mayonnaise, then scoop into the prepared dishes. Top with Gruyere cheese.
  5. Bake 10 minutes in the preheated oven, until lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2003

This was wonderful. I did make some changes...left out pimiento, g pepper and mushrooms and I doubled the shallots. Also, recipe doesn't say when to add mayo, but I stirred it in at the end. My whole family loved it. Will definitely make this again

Most Helpful Critical Review
Oct 25, 2010

I live in Virginia where blue crab is a standard. I was very disappointed in this recipe. How you can have Crab Imperial without butter is beyond me, so I added butter. But really I think there are probably much better recipes out there. Crab is delicate and delicous without all the mushrooms, green pepper, etc. I would have liked a little garlic also. Don't waste a good pound of crab on this...

May 04, 2005

This was a huge success when I made it for dinner guests recently! It was rich and creamy, and had just the right amount of seasonings that didn't overwhelm the taste of the crab meat. The only changes I made is I didn't use the mushrooms (I never had crab imperial with mushrooms, and my guests don't like them), and I used red bell pepper instead of the green as my guests don't like them either. I used it to stuff lobster tails with, adding the crab half way through the cooking (at 350 degrees), then stuck them under the broiler just long enough to get them golden and bubbly. They're still talking about it.

Aug 08, 2008

This was excellent! It tasted like something you would get at a resturant. I am from Maryland and have grown up on Good Maryland crabs. This recipe won't let you down. Will definitly make again! I used jumbo lump crab meat and would highly recomend to use only the best! My husband Loved it!

Jun 11, 2011

I found cooking the sherry almost dry and using only 1/2 cup of mayonnaise produced an excellant product. Put under the broiler for a minute to brown nicely.

Dec 07, 2008

Substituted minced celery for green peppers, omitted the mushrooms and doubled the shallots. I could not find gruyere cheese in the grocery store so I just used deli swiss. This was very good only next time I will use less sherry.

Apr 27, 2004

It was good but we didn't get shallots. The store clerk gave us the wrong thing [green onions], but otherwise it was good.

Jan 02, 2012

Perfect a special holiday menu, such as Christmas. I minimized the green pepper. Added minced celery, a dash of worceshire sauce, and a smidgen Old Bay seasoning. They're still talking about it...


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  • Calories
  • 513 kcal
  • 26%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 41.3 g
  • 64%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 776 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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