Maryland Crab Imperial With Buttery Golden Bread Crumbs Recipe

By Jenusa

[Photograph: Vicky Wasik]

Crab imperial is everything Maryland crab cakes aren't, in the best possible way. It's loaded with seasonings, like Old Bay, lemon, and mustard; has a delightfully creamy consistency; and sports a crispy, crunchy topping of golden buttered bread crumbs. It won't hold its shape as a crab cake, but it doesn't need to—and it's much easier to make.

Ingredients

• 1 pound (450g) special or lump crabmeat, picked over for shells
• 1/2 cup (120ml) mayonnaise
• 2 tablespoons (30ml) Dijon mustard
• 2 teaspoons (10ml) fresh juice from 1 lemon, plus grated zest of half a lemon
• 2 tablespoons minced fresh flat-leaf parsley
• 1 1/2 teaspoons Old Bay seasoning
• 1 small shallot, finely minced (about 2 tablespoons)
• Kosher salt and freshly ground black pepper
• 1/2 cup panko bread crumbs (1 ounce; 30g)
• 2 tablespoons (30g) unsalted butter, melted
• Baguette toasts, saltines, or other crackers, for serving (optional)

Details

Servings 4
Adapted from seriouseats.com

Preparation

Step 1

1.

Preheat oven to 375°F (190°C). In a medium bowl, stir together crabmeat, mayonnaise, Dijon, lemon juice and zest, parsley, Old Bay, and shallot until evenly incorporated. Season with salt and pepper.

2.

In a small bowl, stir bread crumbs with melted butter until evenly coated. Season with salt.

3.

Pack crab mixture in a 1-quart baking or gratin dish, then layer buttered bread crumbs evenly on top. Set on top of a rimmed baking sheet and bake until crab mixture is heated through and bread crumbs are golden, about 20 minutes. Serve with toasts or crackers, if desired.