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Creamy Crab Imperial bubbling in a white ceramic ramekin with fresh green parsley flakes. (Creamy Crab Imperial)

Creamy Crab Imperial with Toasted Golden-Brown Breadcrumbs

This Creamy Crab Imperial features large, juicy chunks of jumbo lump crab meat folded into a rich, pale-yellow savory cream sauce, topped with buttery toasted breadcrumbs and finished with deeply charred edges for maximum flavor and texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: American, Maryland
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb Jumbo Lump Crab Meat 454g, picked for shells
  • 1/2 cup Mayonnaise 115g, high-quality
  • 1/2 cup Heavy Cream 120ml
  • 1 large Egg Yolk Provides the pale-yellow color
  • 1 tsp Old Bay Seasoning 5g
  • 1 tsp Worcestershire Sauce 5ml
  • 1/2 cup Panko Breadcrumbs 50g
  • 2 tbsp Unsalted Butter 30g, melted
  • 1/4 cup Fresh Parsley 15g, finely chopped

Equipment

  • 4 White ceramic ramekins with side handles Essential for the bubbling presentation.
  • 1 Silicone Spatula Used for gentle folding to keep crab lumps intact.

Method
 

Prepare the Base
  1. In a small bowl, whisk together the mayonnaise, heavy cream, egg yolk, Old Bay, and Worcestershire sauce until a thick, pale-yellow cream forms.
  2. Gently fold the lump crab meat into the sauce using a silicone spatula, being careful not to break up the large chunks.
Bake and Garnish
  1. Spoon the mixture into white ceramic ramekins, filling just slightly over the rim to encourage bubbling.
  2. Toss panko with melted butter and sprinkle generously over the top of each dish.
  3. Bake at 400°F (200°C) for 15-20 minutes, then broil for 2 minutes until breadcrumbs have deeply charred dark edges and the sauce is bubbling.
  4. Remove from oven and immediately scatter finely chopped fresh green parsley over the hot surface.

Notes

Use only Jumbo Lump crab for the best texture.
Watch the broiler closely to avoid burning the crumbs past the charred stage.