Smoked Crab Imperial

This Smoked Crab Imperial is my favorite recipe for a delicious side dish or entree! Delicate pieces of jumbo lump crab are folded into a rich, creamy imperial sauce, then smoked for a bonus layer of umami flavor. 

With “imperial” in the name, you have to assume that some sort of royalty is involved…or at least some very important diplomat. Turns out, crab imperial sounds, looks, and tastes fancy, particularly when paired with a smoked beef tenderloin…

It’s a classic American dish from the Eastern Shore of Maryland with just a few simple ingredients all whipped up in a bowl and baked that’s an incredibly easy recipe to make!

Instead of a traditional baked crab imperial recipe, we’re cooking this crab imperial on a smoker with good kiln-dried wood chunks.

This adds an unexpected smoky flavor to the classic dish that’s just subtle enough not to overtake the dish but notable enough to have everyone raving about how it’s absolutely delicious and the best crab imperial recipe they’ve tasted! 

What is crab imperial?

Crab imperial is a hot crab dip made up of lump crabmeat folded into a rich and creamy imperial sauce which, at its simplest, is a mixture of mayo, egg, and seasonings.

It’s a rich, indulgent, and incredibly easy crab recipe! And, this smoked version is the best crab imperial for special occasions, holiday dinners, and pairs with any holiday feast!

What is the difference between crab cake and crab imperial?

Although crab cake and imperial are similar in a lot of ingredients, they are totally different!

Crab imperial is creamier, has less structure, where the crab mixture is baked in a casserole dish. Maryland Crab cakes have a filler such as bread crumbs to give them more structure so they can be baked into “cakes”. Besides the crab flavor, they are totally different.

What you need to make this recipe

Once you have your crab meat, the rest of this great recipe is made up of pantry staples! 

• Jumbo Lump Crabmeat– you can also use regular lump crab or backfin crab meat, but we recommend the meat from blue crabs for the best taste of the crab. Check the refrigerated meat and seafood area of your local market, or even Costco occasionally stocks tins of it. Make sure to pick your crabmeat over for small shells.
• Mayo – the base of the classic, creamy imperial sauce. You can use whatever variety of mayo you like.
• Worcestershire Sauce – adds a salty tang that helps offset the creaminess of the sauce.
• Melted Butter – provides a rich flavor depth. Always use unsalted butter.
• Fresh Lemon Juice – adds brightness to contrast the rich, buttery flavor of the sauce.
• Onion – be sure to mince the onion pretty small so the flavor doesn’t overtake the crab. 
• Seasoning – I use Tony Chachere’s BOLD Seasoning to give the imperial a smoky, spicy kick. Zatarain’s Creole seasoning or Old Bay seafood seasoning will work as well.
• Mustard – you can use regular mustard or dijon mustard for a spicier kick. For this recipe, we used ground mustard / dry mustard powder.
• Egg – binds everything together, so the crab imperial becomes more of a casserole texture.
• Parsley – or chives for garnish!

How to make smoked crab imperial recipe

Place the crab in a large bowl and preheat your smoker to 300 degrees F.

In a separate small bowl, mix together mayo, Worcestershire, butter, and lemon juice. Add the onion, seasoning, and ground mustard and toss to combine. Mix in the egg and parsley and mix. 

Add the mayo mixture to the bowl with the crab and fold gently. The idea here, is to not break apart the crabmeat. Spoon the imperial mixture into a small cast-iron skillet, baking dish, or individual ramekins for smaller portions.

When you’re ready to smoke, add the wood chunks to the embers and place the skillet over a grate at least 10” from the flames. Make sure you wait for the smoke to burn clean before

Cover and cook for 30-40 minutes or until golden brown on top and bubbling. Remove from the heat and cool for 5 minutes. 

Serve garnished with additional Creole seasoning or Old Bay seasoning and minced parsley or chives.

FAQs

Tips, tricks, and notes for this recipe

• Buy quality crab. Trust me. It’s worth the investment. If you aren’t on the eastern shore, look in Costco for Phillips Crab Meat Brand, as they have great quality.
• Check for shells. Anytime you’re using crab meat, give it a quick once-over to check for shells. There is often one or two that have slipped through. 
• Use a big bowl. You will be mixing the sauce then adding the crab to that. You want enough space to mix!
• Mix gently. Crab meat is pretty delicate. As you’re folding the meat into the sauce, be gentle so you don’t break it apart.
• Don’t over-cook. Once the crab imperial is golden and dubbing, take out out right away. Overcooked crab can be dry. Plus, since the crab comes already fully cooked, you’re essentially just warming it up.
• If you’re using crab meat packed in a container or tin, make sure you drain any liquid before you start this recipe.

Serving suggestions

This crab imperial recipe makes a delicious and decadent appetizer served on baguette slices or with crackers. 

It also really shines when paired with another protein as a main course! It’s amazing spooned over chicken, stuffed in omelets, or, my personal favorite, layered on top of a medium-rare smoked beef tenderloin to create an over-the-top, at-home, fine dining experience.

Serve that with fresh asparagus, green beans, and roasted potatoes on the side and dry white wine.

How to store

Leftover smoked crab imperial recipe will last in the refrigerator in an airtight container for 1-2 days. To reheat, warm in the oven at 350ºF for 10-15 minutes or until heated through.

I don’t recommend freezing crab imperial because the creamy sauce will separate and become watery when thawed.

More seafood recipes you’ll love

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