Chesapeake Crab Imperial

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Shellfish · keto, low-carb

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Ingredients

• 1/2 lb lump crabmeat
• 1/4 cup mayonnaise
• 1/2 tbsp Dijon mustard
• 1 egg
• 1 tbsp unsalted butter
• 1 red bell pepper
• 1 lemon
• 2 tbsp chopped flat-leaf parsley
• 1 tsp Old Bay seasoning
• 1/2 tsp Worcestershire sauce
• 1/4 tsp sweet paprika
• 1/4 cup panko breadcrumbs

Method (tap to check — screen stays awake)

1. Heat the oven to 375°F and butter four 8-ounce ramekins or one small baking dish.
2. Melt the butter in a small skillet over medium heat and soften the finely diced bell pepper for 4 minutes, then spread it on a plate to cool completely.
3. Whisk the mayonnaise, egg, Dijon, Worcestershire, Old Bay and the juice of half the lemon in a large bowl.
4. Pick through the crabmeat with your fingers for bits of shell and cartilage, then fold it into the dressing with the cooled pepper and parsley, lifting from the bottom so the lumps stay whole.
5. Divide among the ramekins, scatter the panko over the tops and dust with paprika.
6. Bake 20 to 25 minutes, until the topping is golden and an instant-read thermometer in the center reads 165°F.
7. Rest 5 minutes and serve with the remaining lemon cut into wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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