Contents
- 1 The First Bite That Hooked Me
- 2 My Messy First Attempt
- 3 Why This Dish Shines
- 4 A Slice of Crab History
- 5 Ingredients:
- 6 Easy Baked Crab Imperial: A Cozy Classic
- 7 3 Twists on Crab Imperial
- 8 Serving Up Comfort
- 9 Storing and Reheating Tips
- 10 Common Issues and Fixes
- 11 Your Questions Answered
- 12 Final Thoughts
- 13 Easy Baked Crab Imperial with Parmesan
The First Bite That Hooked Me
The smell hit me first—buttery crab, sharp Parmesan, a hint of Old Bay. My friend served it at a beach picnic. One bite, and I was sold. The creamy mayo topping bubbled golden, the crab stayed sweet and tender. Ever wondered how you could turn simple ingredients into something unforgettable? Now I make it for cozy dinners or fancy gatherings. It always steals the show. Try it, and you’ll see why.My Messy First Attempt
I spilled half the crab on the counter my first time. The ramekins overflowed, and the cheese browned too fast. But the taste? Perfect. Home cooking isn’t about perfection—it’s about joy. Even my lopsided dish made everyone smile. Now I laugh when things go wrong. What’s your funniest kitchen fail? Share below!Why This Dish Shines
– The Dijon and Worcestershire add a tangy depth without overpowering the crab. – Parmesan crisps into a salty crust, contrasting the creamy filling. Which flavor combo surprises you most? Is it the mustard or the Worcestershire? Vote in the comments!A Slice of Crab History
This dish hails from the Chesapeake Bay, where crab feasts rule. It’s a twist on classic Crab Imperial, dating back to early 1900s supper clubs. *Did you know?* Old Bay seasoning was created in Maryland in 1939. This recipe honors that tradition with a cheesy upgrade. What’s your favorite regional seafood dish? Tell me!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 1 tablespoon | |
| Red bell pepper | 2 tablespoons | Finely diced |
| Onion | 2 tablespoons | Finely diced |
| Mayonnaise | ¾ cup | Divided |
| Dijon mustard | 1 teaspoon | |
| Worcestershire sauce | 2 teaspoons | |
| Egg | 1 large | Lightly beaten |
| Ground black pepper | ¼ teaspoon | |
| Old Bay seasoning | ½ teaspoon | |
| Jumbo lump crabmeat | 1 lb. | |
| Parmesan cheese | ¼ cup | Freshly grated |
Easy Baked Crab Imperial: A Cozy Classic
Step 1 Preheat your oven to 400°F. Grab 4 ramekins or a casserole dish. Spray them lightly with cooking oil. Set them aside for later. Step 2 Melt butter in a skillet over medium heat. Add diced bell pepper and onion. Cook until soft, about 5 minutes. Let them cool a bit. Step 3 Whisk mayo, mustard, Worcestershire, egg, and spices in a bowl. Stir in the cooled veggies. Gently fold in crab to keep lumps intact. Step 4 Divide the mix into the dishes. Spread remaining mayo on top. Sprinkle with Parmesan for a golden crust. Step 5 Bake 20 minutes until bubbly and brown. Serve warm with a smile. (*Hard-learned tip: Don’t overmix—lumpy crab is best!*) What’s your go-to seafood seasoning? Share below! Cook Time: 20 minutes Total Time: 30 minutes Yield: 4 servings Category: Dinner, Seafood3 Twists on Crab Imperial
Spicy Kick Add a dash of cayenne or hot sauce to the mayo mix. Perfect for heat lovers. Lemon-Herb Stir in fresh parsley and a squeeze of lemon. Brightens the rich flavors. Breadcrumb Topping Swap Parmesan for buttery panko crumbs. Extra crunch, same deliciousness. Which twist would you try first? Vote in the comments!Serving Up Comfort
Pair with buttery garlic bread or a crisp green salad. Garnish with lemon wedges for a fresh touch. Sip a chilled Chardonnay or sparkling lemonade. Both balance the dish’s richness. Which would you choose tonight?
Storing and Reheating Tips
Keep leftovers in the fridge for up to 2 days. Cover tightly with foil. To freeze, wrap dishes in plastic first, then foil. They’ll last 1 month. Reheat in a 350°F oven until warm—about 15 minutes. *Fun fact: Crab Imperial was a fancy 1900s hotel dish.* Batch-cook by doubling the recipe. Freeze extras before baking for busy nights. Why this matters: Fresh crab tastes best, but proper storage keeps it safe. Ever tried freezing seafood dishes? Share your tricks!Common Issues and Fixes
Too dry? Add 1 extra tablespoon mayo next time. Crab falling apart? Gently fold—no stirring. Bland? Boost flavor with a pinch more Old Bay. Why this matters: Small tweaks make big differences in texture and taste. I once overmixed and ended up with crab mush—lesson learned! What’s your biggest kitchen oops? Tell me below.Your Questions Answered
Q: Can I make this gluten-free? A: Yes! Just check your Worcestershire sauce—some brands contain wheat. Q: How far ahead can I prep this? A: Assemble 1 day ahead. Keep chilled until baking. Q: Can I swap the crab? A: Try cooked shrimp or lobster, but adjust seasoning. Q: What if I don’t have ramekins? A: A pie dish works—just bake 5 minutes longer. Q: Can I double this for a crowd? A: Absolutely. Use a 9×13 dish and add 10 minutes to bake time.Final Thoughts
This dish feels fancy but couldn’t be simpler. Perfect for date night or impressing guests. *Fun fact: My grandkids call it “crab pie”!* Tag @SavoryDiscovery on Pinterest if you try it—I’d love to see your creations. Happy cooking! —Elowen Thorn
Easy Baked Crab Imperial with Parmesan
Description
Experience the rich and savory flavors of this Easy Baked Crab Imperial with Parmesan, featuring tender crabmeat and a creamy, cheesy topping.
Ingredients
Instructions
- Preheat oven to 400°F. Spray 4 (8-ounce) ramekins or one (1-quart) casserole dish with cooking spray and set aside.
- Melt the butter in a small skillet over medium-high heat. Add the bell pepper and onion; sauté until soft (about 5 minutes). Set aside to cool slightly.
- In a large bowl, whisk together ½ cup of the mayonnaise, Dijon mustard, Worcestershire sauce, egg, pepper, and Old Bay seasoning. Stir in the cooled vegetables. Add the crab and gently fold to mix, being careful not to break up the crab.
- Divide the mixture among the 4 prepared dishes. Use the remaining ¼ cup of mayonnaise to spread about 1 tablespoon on top of each dish. Sprinkle with Parmesan cheese.
- Bake, uncovered, for about 20 minutes, or until browned and bubbly.
Crab, Parmesan, Seafood, Baked, Main