Smoked Crab Imperial

This Smoked Crab Imperial is a simple yet decadent 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.


- Jumbo lump crab - Mayo - Worcestershire sauce - Butter - Lemon juice - Onion - Tony Chachere’s BOLD Seasoning - Ground mustard - Egg - Parsley


Preheat your smoker to 300 degrees. Place the crab in a large bowl.

Mix the mayo, Worcestershire, butter, and lemon juice in a bowl. Add the minced onion.

Mix in 1 teaspoon of the Tony Chachere’s BOLD blend and the ground mustard to combine.

Mix in the beaten egg to combine and the parsley. Add the mayo mixture to the bowl with the crab, folding gently to not break up the crab meat.

Gently spoon into a small 6” cast iron skillet. When ready to smoke, add the wood chunks to the embers and place the skillet over a grate at least 10” from any flames.

Swipe Up For The Full Recipe!