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  • Writer's pictureCamp Goldston Publishing, LLC

Crab Imperial

Enjoy this scrumptious recipe by our Cuisine Editor, Janis Merrill-Gipson

Serves 6


8 tbsp. Unsalted butter, melted 3 tbsp. Flour 2 cups Heavy cream 1 lb. Jumbo lump crabmeat, picked over for shell pieces 1 cup Panko bread crumbs ½ cup Finely chopped red bell pepper ¼ cup Finely chopped yellow onion ¼ cup Finely chopped parsley 2 tbsp. Sherry 2 tbsp. Fresh lemon juice 1½ tsp. Worcestershire sauce 1 tsp. Paprika 1 tsp. Dry mustard powder ½ tsp. Cayenne pepper Kosher salt and freshly ground black pepper, to taste Toasted, sliced country bread, for serving


1. Heat oven to 400°. Heat 5 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Whisk in cream, and bring to a boil; reduce heat to medium, and cook, stirring, until thickened, about 10 minutes. Remove from heat and stir in crabmeat, half the bread crumbs, bell pepper, onion, half the parsley, sherry, juice, Worcestershire, half the paprika, mustard, cayenne, and salt and pepper. Divide mixture evenly among 6 shallow 6-oz. ramekins; place ramekins on a baking sheet and set aside.

2. In a small bowl, mix remaining butter, bread crumbs, and paprika until evenly combined; sprinkle seasoned bread crumbs evenly over each ramekin. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with remaining parsley and serve hot with toast on the side.

– Janis Merrill-Gipson

Janis is a self proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, art collector, jazz fan, and an avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.

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