Classic Crab Imperial

Classic Crab Imperial

Prep Time15 minutes
Cook Time20 minutes
Servings: 4 People


Crab Imperial:

  • 1 lb 1 lb. Phillips Jumbo Lump Crab Meat
  • 1 tsp parsley
  • 1 tsp fresh lemon juice
  • 1 egg
  • 1 tsp Phillips Seafood Seasoning
  • 1 tsp Worcestershire sauce
  • 3 oz Hellmann’s mayonnaise
  • 1 tsp melted butter

Imperial Topping:

  • 3 oz Hellmann’s mayonnaise
  • 1 oz half & half
  • 1/2 tsp Phillips Seafood Seasoning
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp Worcestershire Sauce
  • Pinch of paprika
  • 1/4 cup shredded Cheddar cheese
  • 4 ramekins for baking (or empty natural crab shells)


  • Combine all Crab Imperial ingredients (except for the crab meat) in a medium mixing bowl and whip until smooth.
  • In a separate mixing bowl, add Phillips crab meat and pour imperial mixture over crab meat.
  • Blend all ingredients together by tossing very gently in order to avoid breaking delicate crab lump meat.
  • Place 4+ ounces of the mix into each of 4 individual ramekins (or empty natural crab shells) and bake at 400° for 12-15 minutes.
  • While the imperials are cooking, combine Imperial Topping ingredients (mayonnaise, half & half, seafood seasoning, lemon juice & Worcestershire sauce) in a medium mixing bowl and whip until smooth.
  • After imperials are finished baking, remove from oven and switch oven to broil.
  • Top each ramekin (or natural crab shell) of baked crab imperial with the imperial topping and a pinch of paprika. Top each crab imperial with a Tbsp. of shredded Cheddar cheese.
  • Place in broiler to finish off until cheese has melted and imperials start to brown.
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