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Crab Imperial II

Crab Imperial II

"A tangy, rich crab dish that will be enjoyed by the family or by guest. Incorporate scallops and tiny shrimp to dress up the dish."
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35 m servings 450 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 1086 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly.
  3. In an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter.
  4. Bake in a preheated oven for 20 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 88
  1. 100 Ratings

Most helpful positive review

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 clawme...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 clawme...

It really is bizarre that some people modify the recipe then give it 2 or 3 stars. I found the most helpful suggestions coming from those who simply stated use less salt b/c Old Bay is salty. An...

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.

Dear God in heaven, instead of writing a completely new recipe and an entire how-to manual, my 5-star rating is based on THIS recipe as written. A tweak here or there is one thing; but, please s...

This recipe made a very nice crab imperial, with quite a "spice" wallop. Those who prefer less spice should throttle back on the peppers and perhaps the mustard pwd. ---- I varied the recipe ...

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.

DEEEEE-licious! Easy and quick to make. I portioned this into four 6-oz ramekins instead of the pie tin, and it was great. This is very spicy, so I think I will cut the cayenne in half next time...

I am born and raised in Maryland and currently live on the eastern shore of MD. This recipe will stand up to any crab imperial recipes out there. Bravo and thanks for sharing!!

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 ...

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