Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Food Timeline   ·   Videos   ·   Recipes   ·   Cooking Tips   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

SEAFOOD RECIPESCRAB Recipes >  Crab Imperial



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass



Sharing Mountain Recipes
by Randi Lee Levin
Absolutely, positively heavenly! My mother and I would occasionally go to a restaurant by the bay in S. New Jersey that made the best Crab imperial I had ever tasted. Late one afternoon, I began to crave a taste for this incredible dish, so Mom and I went to go therefor dinner. As we arrived, all that remained of this restaurant were a lot of wooden planks and boards where the windows and doors once were. A large sign said it all; "Out of Business". Saddened by the loss of such a fine establishment, Mom wanted to go back home. With the scent of the sea surrounding me, my craving grew stronger, so I suggested that we stop at the fish market on the way back to the house. At the market, she bought a dinner to go, and I ordered some fresh crab meat, in addition to picking up a few necessary ingredients. I then made the following recipe based on the flavors in my memory. As I shivered with delight over my creation. Mom put her dinner in the refrigerator and we relished contently in a taste of heaven until it all disappeared.
Serves 3-4



    • 2 tablespoons butter (no substitutes)
    • 2 tablespoons flour
    • 1/2 cup plus 1 tablespoon whole milk
    • 2 egg yolks, well beaten
    • 1 to 2 tablespoons finely diced green pepper
    • 1 pimento, finely diced
    • 1 to 2 drops Worcestershire sauce
    • 1 drop Tabasco sauce
    1 tablespoon fresh minced parsley
    • 1 pound cooked crabmeat, preferably fresh, but frozen or canned will work fine


1. Over medium heat, melt the butter in a shallow sauce pan or in a medium skillet. Add the flour, mix thoroughly into a paste. Add the milk and continue stirring until thickened.

2. Add all remaining ingredients to the pan and stir constantly until heated through. Do not allow this mixture to boil, rather heat it slowly, but thoroughly. Turn on the broiler in your oven.

3. Pour into 3-4 individual casserole dishes, place the dishes under the preheated broiler for 2-3 minutes or until the tops are slightly browned and serve.

    Variation: Add 1 cut up cooked lobster tail to the other ingredients and cook as directed.



   CRAB Recipes    ·    Baked Black Crabs (1893)    ·    Bedeviled Blue Crabs    ·    Blue Crab and Broccoli    ·    Blue Crab Portabella    ·    Blue Crab & Wild Rice    ·    Boiled Blue Crab    ·    Carolina Crab Cakes Remoulade    ·    Chesapeake Bay Crab Cakes    ·    Crabcakes    ·    Crab Cakes With Spicy Mango Salsa    ·    Crab Cakes with Spicy Remoulade    ·    Crab Cakes with Sun Dried Tomato Remoulade    ·    Crab Corn Cakes with Basil Jalapeño Sauce    ·    Crab Imperial    ·    Crabmeat Cheesecake    ·    Crabmeat Salad   ·    Crab Won Tons    ·    Devilled Crabs (1896)    ·    Deviled Crab    ·    Deviled Crab Cakes    ·    Fried Rice with Crabmeat    ·    Gingered Crab    ·    Golden Crab Cakes    ·    Golden Crab Imperial    ·    Grill 'em up Blues    ·    Hot Blues, Cool Reds    ·    Hot Blue Riffs    ·    Maryland Crab Cakes    ·    Morton’s Crab Cakes    ·    Oregon Hot Crab    ·    Potato Crab Cakes    ·    Senator Barb's Crab Cakes    ·    Soft Blues Saute    ·    Softshell Crabs    ·    Vidalia & Crab Souffle   

  Home   ·   About & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.





Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.