Best 5 Maryland Jumbo Lump Crab Imperial Recipes

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Maryland Jumbo Lump Crab Imperial is a delectable seafood dish that showcases the succulent flavors of fresh crab meat. This iconic dish is a specialty of the Chesapeake Bay region and is often served as an elegant appetizer or main course. The recipe involves sautéing jumbo lump crab meat with a variety of aromatic ingredients, such as shallots, celery, and bell peppers, before combining it with a creamy sauce made from mayonnaise, breadcrumbs, and Old Bay seasoning. The mixture is then baked until golden brown and bubbling, creating a rich and savory dish that is sure to impress any seafood lover.

In this article, we present three variations of Maryland Jumbo Lump Crab Imperial:

1. **Classic Maryland Jumbo Lump Crab Imperial:** This recipe stays true to the traditional method of preparing crab imperial, using a combination of mayonnaise, breadcrumbs, and Old Bay seasoning to create a creamy and flavorful sauce.

2. **Spicy Maryland Jumbo Lump Crab Imperial:** For those who enjoy a bit of heat, this variation incorporates cayenne pepper and diced jalapeños into the sauce, adding a spicy kick to the dish.

3. **Lemon-Herb Maryland Jumbo Lump Crab Imperial:** This recipe adds a refreshing twist to the classic dish by incorporating lemon zest, chopped parsley, and tarragon into the sauce. The result is a bright and flavorful crab imperial with a delightful citrusy aroma.

Whether you prefer the classic preparation or enjoy a bit of spice or herbal freshness, these variations of Maryland Jumbo Lump Crab Imperial offer a range of options to suit your taste preferences.

Check out the recipes below so you can choose the best recipe for yourself!

MARYLAND JUMBO LUMP CRAB IMPERIAL RECIPE - (3.7/5)



Maryland Jumbo Lump Crab Imperial Recipe - (3.7/5) image

Provided by Tabatha

Number Of Ingredients 7

1 pound jumbo lump crabmeat (or lump)
1/2 cup mayonnaise
1 teaspoon sugar
1 heaping teaspoon old bay
1 teaspoon finely chopped Italian parsley
1 large egg lightly beaten
squeeze of lemon juice

Steps:

  • Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce. Gently fold crabmeat into imperial sauce, being careful not to break up crab meat. Place portions in baking dish using ramekins or small prep bowls. Bake in 350°F oven for 20 minutes (top will turn golden brown) Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

MARYLAND JUMBO LUMP CRAB IMPERIAL STUFF SHRIMP



Maryland Jumbo Lump Crab Imperial stuff shrimp image

I did go shopping on my way home Friday. I was looking for different score of something a pound of Maryland Jumbo Lump Crab meat at Sam's club $16.95. I admit I did have some grand plans for the crabmeat, but feeling the way I did, I decided a simpler route was in order. Usually I make a batch of crabcakes, but for some reason my...

Provided by Dave Smith

Categories     Seafood

Time 30m

Number Of Ingredients 12

STEAM SHRIMP
3/4 lb shrimp
2 Tbsp old bay seasoning
1 can(s) beer,
JUMBO LUMP CRAB IMPERIAL
1 lb lump crab meat
1/2 c mayonnaise
1 tsp suga
1 tsp old bay seasoning
1 tsp parsley, italian
1 egg
1 lemon juice, fresh

Steps:

  • 1. First take each shrimp and skewer them from head to tail. (3/4 of pound colossal shrimp 12).
  • 2. Take 1/2 of the beer to steam them till they turn white NOTE not all the way done. Then the chef can drink the rest of the beer.
  • 3. Place Shrimp in an ice bath right away. to stop the cooking
  • 4. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
  • 5. Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
  • 6. Here is when the fun comes in split or butterfly and clean each shrimp. You will need 12 If you have any left over the chef can eat them.
  • 7. Scope the mixture over the shrimp (2 per servicing) I add old bay or paprika for color
  • 8. Bake in 400 degree oven for 20 minutes (top will turn golden brown)
  • 9. Server with Black Rice, bean and Cole slaw
  • 10. Note you want them to look like Crabs

MARYLAND JUMBO LUMP CRAB CAKES



Maryland Jumbo Lump Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 to 8 cakes

Number Of Ingredients 8

1 egg yolk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon chopped fresh parsley
1 pound Maryland jumbo lump crab meat

Steps:

  • Preheat the broiler.
  • In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.

CHESAPEAKE OYSTER STEW, CRISPY SOFT SHELL CRAB, MARYLAND JUMBO LUMP CRAB IMPERIAL EASTERN SHORE SWEET CORN PUDDING



Chesapeake Oyster Stew, Crispy Soft Shell Crab, Maryland Jumbo Lump Crab Imperial Eastern Shore Sweet Corn Pudding image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 50

Oil
6 jumbo Maryland soft shell crabs
1 cup whole milk
1/2 cup buttermilk
1/4 cup masa (also known as corn flour, which is available in your local supermarket)
1/2 cup all-purpose flour
Pinch seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup whole milk
1/4 cup cream
1 tablespoon sherry
1/2 lemon, juiced
Hot sauce, to taste
Worcestershire sauce, to taste
Seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
1 pound jumbo lump Maryland crabmeat
1/2 tablespoon chopped chives
1/2 tablespoon chopped parsley leaves
1/2 cup mayonnaise
1 ear Maryland Eastern Shore sweet corn
1 teaspoon butter
1 shallot, minced
1 garlic clove, minced
1 teaspoon seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
1 teaspoon sugar
12 ounces heavy cream
3 eggs
1 teaspoon butter
2 ounces country ham, diced small
1 ear Maryland Eastern Shore sweet corn, kernels removed
1 shallot, minced
1 garlic clove, minced
1 leek, chopped
6 ounces vermouth
1 cup oyster liquor (juice from the oysters) or substitute bottled clam juice
1 quart heavy cream
1 bay leaf
Salt and freshly ground black pepper
1 teaspoon seafood seasoning (recommended: Old Bay)
Hot sauce, to taste
18 Chesapeake oysters, shucked (may be purchased shucked and ready to go), reserve liquid
1 teaspoon chopped parsley leaves
1 teaspoon chopped chives
1 teaspoon chopped thyme leaves
Chives, for garnish, optional
Corn shoots, for garnish, optional

Steps:

  • For the Soft Shell Crab: Either preheat fryer, or a Dutch oven filled halfway with oil, to 250 degrees F. Clean crabs and cover with milk and buttermilk. Place in refrigerator until chilled, about 10 minutes. Mix together flours and seasonings. Remove crabs from milk and drain excess. Dip into seasoned flour and shake off excess. Carefully lower into preheated oil. Fry for approximately 3 minutes until crispy and golden brown. Remove from hot oil, drain, hold for final assembly.
  • Maryland Jumbo Lump Crab Imperial:
  • In a small saute pan, melt butter and whisk in flour to form a light roux. Cook roux briefly and stir in milk and cream. Keep stirring and bring to a boil. Add sherry, lemon juice, hot sauce, Worcestershire sauce, seafood seasoning and salt and pepper, to taste. Remove from heat, chill slightly, and fold in Maryland jumbo lump crabmeat, chives, parsley, and mayonnaise. Reserve for final assembly.
  • Eastern Shore Sweet Corn Pudding: Preheat oven to 300 degrees F. Cut kernels off of cob and scrape cob with the back of a knife to remove the "milk". Chop the cob into pieces. Heat butter in a saute pan and add shallots, garlic, corn, and cob. Saute briefly for 1 minute. Add seafood seasoning, sugar and salt and pepper, to taste and saute for an additional minute. Add cream and simmer for 2 minutes. Remove from heat and let mixture steep for a few minutes. Discard cob pieces and puree corn/crab mixture. Add 1/2 cup of heated mixture to the eggs and whisk continuously. Then whisk egg mixture back into heated liquid, also known as tempering. Strain and pour mix into 6 greased ramekins. Bake in preheated oven in a water bath until pudding sets, about 25 minutes. Remove from water and reserve warm for final assembly.
  • Chesapeake Oyster Stew: Heat butter in a saucepan and add ham, corn kernels, shallot, garlic, and leek. Stir and cook for 1 to 2 minutes. Add vermouth and oyster liquor (or bottled clam juice). Reduce by half and add cream. Turn down heat and simmer until slightly thickened. Add seasonings and taste. Turn off heat and add oysters and herbs. Reserve for final assembly.
  • Final Assembly: Preheat oven to 400 degrees F.
  • Carefully lift the top shell off the soft shell crabs and stuff with Maryland Crab Imperial. Bake in preheated oven for a few minutes while completing the dish. Place warm Eastern Shore Sweet Corn Pudding in a shallow heated bowl. Ladle Chesapeake Oyster Stew in bowl around the pudding with 3 Chesapeake oysters per serving. Carefully place Maryland Soft Shell Crab on the pudding. Garnish with chives and corn shoots from your local Maryland farmers market, if using!

CRAB IMPERIAL



Crab Imperial image

This crab imperial is jumbo lump crab meat coated in a creamy sauce, then baked to perfection. An easy and unique recipe made in under 30 minutes!

Provided by Julie Maestre

Categories     Entree     keto     low carb

Time 27m

Number Of Ingredients 10

1 lb crab meat (jumbo lump crab)
1/2 cup mayo
1/2 tsp old bay seasoning
1/2 tsp salt-free lemon pepper seasoning
1 tsp Worcestershire sauce
1 egg
1 tbsp parsley (fresh)
1 tsp lemon juice
1 tsp hot sauce
1 tsp dijon mustard

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the mayo, mustard, old bay seasoning, egg, parsley, Worcestershire sauce, hot sauce, lemon juice, and salt-free lemon pepper seasoning.
  • Add the crab meat to the mayo mixture and fold gently. Place the crab mixture into a casserole dish and bake for 20 minutes. Broil for 1 minute.
  • Garnish with fresh parsley and serve with fresh lemon, if desired. Enjoy!

Nutrition Facts : Calories 203 kcal, Carbohydrate 1 g, Protein 15 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 67 mg, Sodium 798 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

Tips:

  • Use high-quality crab meat for the best flavor. Fresh or frozen jumbo lump crab meat is ideal.
  • Be gentle when mixing the ingredients to avoid breaking up the crab meat.
  • Don't overcook the crab imperial. It should be cooked through but still moist and tender.
  • Serve crab imperial immediately or store it in the refrigerator for up to 2 days.
  • Crab imperial can be served as an appetizer, main course, or side dish. It's also a great filling for crab cakes or stuffed mushrooms.

Conclusion:

Maryland jumbo lump crab imperial is a delicious and versatile dish that's perfect for any occasion. With its creamy, flavorful filling and crispy breadcrumb topping, it's sure to be a hit with everyone who tries it. So next time you're looking for a special seafood dish, give crab imperial a try. You won't be disappointed!

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