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Mariner's Menu

Crab Imperial


  • 1 pound backfin crabmeat
  • 1 egg, beaten
  • ¼ cup mayonnaise
  • ¾ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¹⁄₁₆ teaspoon dried thyme
  • ¹⁄₁₆ teaspoon dried oregano
  • ¹⁄₁₆ teaspoon ground mustard
  • ¼ teaspoon Tabasco sauce
  • 1 teaspoon dried parsley flakes
  • paprika

Remove any shell or cartilage from crabmeat. In a large bowl, mix egg, mayonnaise, Worcestershire, salt, thyme, oregano, mustard and Tabasco. Gently mix in crabmeat. Place in a lightly greased 1-quart casserole. Sprinkle with parsley and paprika. Bake at 350° F until mixture is lightly browned and bubbly, about 25 minutes.

Contributed by Joyce Taylor   From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 


Female blue crabs, Callinectes sapidus, spawn up to 3 million eggs at a time. Throughout their early life stages, blue crabs migrate over long distances, and juveniles can live in waters with low-salt content.  

Erika Young, Coastal and Marine Education Specialist