A Taste of the Ocean: Phillips Crab House Crab Imperial

The aroma of Old Bay and the delicate sweetness of crab, baked to a golden perfection… my mind instantly travels back to summers spent on the Chesapeake Bay with my family. We’d often make the drive to Ocean City, Maryland, and no trip was complete without a pilgrimage to Phillips Crab House. While their colossal crab feasts were legendary, it was their Crab Imperial that truly stole my heart. That first bite—the creamy, luscious filling, studded with sweet, succulent lumps of crab—was pure bliss. I’m excited to share a recipe that captures that same magic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Servings: 8
• Dietary Type: Pescatarian

Ingredients

• 2 lbs lump crabmeat
• 2 eggs, beaten
• 6 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon parsley flakes
• 3 tablespoons butter, melted
• 3 teaspoons Old Bay Seasoning
• Cracker crumbs (such as Ritz or saltines), for topping
• Paprika, for sprinkling

Equipment Needed

• Large mixing bowl
• 2-quart casserole dish, buttered, or 8 individual buttered baking dishes/shells
• Measuring spoons and cups
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Make sure the rack is positioned in the center of the oven for even baking.
2. In a large bowl, combine the beaten eggs, mayonnaise, lemon juice, Worcestershire sauce, parsley flakes, melted butter, and Old Bay Seasoning. Whisk these ingredients together until they are well incorporated, forming a smooth and creamy base for the Crab Imperial.
3. Gently add the lump crabmeat to the bowl. The key here is to handle the crabmeat with extreme care. You want to preserve the beautiful, delicate lumps as much as possible. Use a light hand to turn the crabmeat in the mixture, ensuring that it’s evenly coated with the creamy sauce, but avoid overmixing, which can break up the lumps.
4. Transfer the crab mixture into a buttered 2-quart casserole dish. Alternatively, for individual servings, spoon the mixture into 8 buttered individual baking dishes or shells. Buttering the dishes will prevent the Imperial from sticking and will also contribute to a lovely golden crust around the edges.
5. Evenly sprinkle cracker crumbs over the top of the crab mixture. The cracker crumbs add a delightful textural contrast to the creamy crab. The crumbs should be crushed finely but not to a powder – a slightly coarse texture is desirable.
6. Drizzle the remaining melted butter over the cracker crumbs. This adds richness and helps the crumbs to brown beautifully in the oven.
7. Sprinkle paprika generously over the buttered crumbs. Paprika not only adds a subtle smoky flavor but also contributes a vibrant color that makes the Crab Imperial visually appealing.
8. Bake in the preheated oven for 15-20 minutes, or until the Imperial is bubbly and the topping is golden brown. Keep a close eye on it during the last few minutes of baking to prevent the topping from burning. The internal temperature should reach 165°F (74°C).
9. Remove from the oven and let rest for a few minutes before serving. This allows the flavors to meld together even more.

Expert Tips & Tricks

• Crabmeat Quality: The quality of the crabmeat is crucial for the success of this dish. Use the freshest, highest-quality lump crabmeat you can find. Avoid using claw meat if possible, as it has a different texture and flavor profile.
• Gentle Mixing: I can’t stress this enough: be gentle when mixing the crabmeat with the sauce. Overmixing will break up the lumps and result in a less appealing texture.
• Make-Ahead Option: You can prepare the Crab Imperial mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. This is a great option if you’re entertaining and want to get some of the prep work done in advance. However, add the cracker crumb topping just before baking to prevent it from becoming soggy.
• Spice It Up: For a little extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the crab mixture.
• Cheese Topping (Optional): If desired, you can top the Crab Imperial with grated cheddar or Parmesan cheese during the last 5 minutes of baking for a cheesy, savory finish.

Serving & Storage Suggestions

Serve the Crab Imperial hot, straight from the oven. It makes a wonderful appetizer or a light main course. Garnish with a lemon wedge and a sprig of parsley for a pop of color. It pairs beautifully with a crisp green salad, steamed asparagus, or roasted vegetables. For a truly decadent experience, serve it alongside a glass of chilled Chardonnay or Sauvignon Blanc.

Leftover Crab Imperial can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally, to prevent it from drying out. It is not recommended to freeze Crab Imperial, as the texture of the crabmeat may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	275 kcal	14%
Total Fat	17g	26%
Saturated Fat	7g	35%
Cholesterol	165mg	55%
Sodium	650mg	28%
Total Carbohydrate	6g	2%
Dietary Fiber	0.5g	2%
Sugars	2g	N/A
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free cracker crumbs to make this recipe gluten-free.
• Dairy-Free: Substitute the butter with a dairy-free alternative like olive oil or coconut oil. Be mindful that the taste may vary. Use a dairy-free mayonnaise as well.
• Lower Fat: Use light mayonnaise to reduce the fat content of the dish.
• Seafood Medley: Incorporate other seafood, such as shrimp or scallops, along with the crabmeat for a more complex flavor.
• Individual Shells: Instead of using a casserole dish, bake the Imperial in individual scallop shells for an elegant presentation.
• Vegetarian “Crab”: Although not true Crab Imperial, hearts of palm or artichoke hearts can be seasoned and used as a substitute for crab for a plant-based alternative.

FAQs (Frequently Asked Questions)

Q: Can I use canned crabmeat for this recipe?

A: While fresh lump crabmeat is ideal, you can use canned crabmeat in a pinch. Be sure to drain it well and pick through it to remove any shell fragments.

Q: Can I add vegetables to Crab Imperial?

A: Yes, you can add finely diced vegetables like bell peppers, celery, or onions for added flavor and texture. Sauté them lightly before adding them to the crab mixture.

Q: How do I prevent the cracker crumb topping from burning?

A: If the topping starts to brown too quickly, tent the dish with foil during the last few minutes of baking.

Q: Can I make this recipe without Old Bay Seasoning?

A: Old Bay Seasoning is a key ingredient in Crab Imperial, but you can substitute it with a blend of celery salt, paprika, and black pepper if needed.

Q: Is it better to bake it in a casserole dish or individual ramekins?
A: Either method works well. A casserole dish is convenient for family-style serving, while individual ramekins are great for portion control and presentation.

Final Thoughts

This Crab Imperial recipe is more than just a dish; it’s a taste of nostalgia, a celebration of coastal flavors, and a reminder of cherished memories. I encourage you to try this recipe and experience the magic for yourself. Whether you’re serving it at a summer gathering, a holiday feast, or a cozy weeknight dinner, I’m confident that it will be a crowd-pleaser. Don’t hesitate to experiment with variations, and most importantly, share your culinary creations with those you love. And please, let me know how it turns out!