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Crab imperial in a cast iron skillet
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5 from 45 votes

Smoked Crab Imperial Recipe

This isn't your average crab dip. Our smoked crab imperial has been stealing the show for years - and for good reason. We've elevated the classic Maryland dish by infusing it with smoky flavors, creating a luxurious appetizer that's both familiar and excitingly new. Rich, creamy, and packed with succulent crab meat, this dish strikes the perfect balance between comfort food and gourmet treat.
Prep Time10 minutes
Cook Time40 minutes
Resting Time10 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 166kcal
Author: Kita Roberts

Ingredients

  • 1 lbs jumbo lump crab
  • ½ cup Mayo
  • 1 tsp Worcestershire sauce
  • 1 tbsp melted butter
  • 1 tsp Lemon juice
  • ¼ Onion minced
  • 2 tsp Tony Chachere’s BOLD Seasoning divided
  • 1/2 tsp Ground mustard
  • 1 Egg
  • ½ tsp Parsley minced plus more for garnish

Instructions

  • 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.
  • Cover the smoker and cook for 30 to 40 minutes until the crab imperial is golden and bubbling.
  • Carefully, with heat resistant gloves, remove the skillet from the fire and allow to cool for 5 minutes.
  • Garnish with the remaining Creole seasoning and minced parsley or chives.
  • Spoon over beef tenderloin or serve as an appetizer.

Notes

When using any crab meat, you want to quickly look it over for small shells. Hard to spot, but there is often one or two that slipped through that can be pulled out before you mix the crab with anything else. 
If you are using crab meat packed in a container, make sure to drain it of any liquid before you start this recipe. 
Crab meat is one of the few ingredients where I will really splurge. I want to make sure that it's top-quality jump lump crab meat. It costs more than canned crab, but it's worth every penny for special occasions. 
We used Creole seasoning for this recipe, but for an authentic Maryland crab imperial, use Old Bay. 

Nutrition

Serving: 1g | Calories: 166kcal | Carbohydrates: 1g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 591mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg