Easy Crab Imperial

Crab imperial is one of those Chesapeake Bay traditions that sounds fancy but is dead simple to make. Flaked crab meat gets folded with mayonnaise and stiffly beaten egg whites, topped with bread crumbs, and baked until puffed and golden.

The beaten egg whites are what set this apart from a standard crab casserole. They give the filling a light, almost souffle-like texture that lets the sweet crab flavor come through without being weighed down.

Five minutes of prep, one baking dish, and you’ve got a main course that feels like a night out on the Maryland waterfront.

Chef Tips

• Use the best crab you can afford. Lump or backfin crab meat makes a real difference here. Since there are so few ingredients, the quality of the crab is the whole show.
• Beat the egg whites until stiff peaks form. This is what gives the dish its signature light, airy texture. Fold them in gently so you don’t deflate all that work.
• Don’t skip the bread crumb topping. It adds a crunchy contrast to the creamy filling underneath.

Variations

• Old Bay kick: Stir in a teaspoon of Old Bay seasoning and a squeeze of lemon juice before baking for a more traditional Maryland flavor.
• Stuffed shells: Spoon the crab mixture into large pasta shells or hollowed-out mushroom caps for an appetizer version.