Entree: United States – Mid-Atlantic United States (Maryland) – Blue Crab Imperial

Serving Size: 6

Approximate Time

Prep 35 min

Cook 40 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) lump blue crab meat, picked over for shells
- 3/4 cup (180 ml) mayonnaise
- 2 large eggs, approx. 100 g total
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 2 tbsp (30 ml) dry sherry (or low-sodium chicken stock)
- 1 1/2 tsp (3.6 g) Old Bay seasoning
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh parsley, finely chopped
- 3/4 cup (75 g) panko breadcrumbs, divided
- 1/2 cup (50 g) grated Parmesan cheese, divided
- 2 tbsp (28 g) unsalted butter, melted (for topping)
- 1 tbsp (14 g) unsalted butter (for spinach)
- 2 tbsp (30 ml) olive oil (for potatoes)
- Salt and freshly ground black pepper, to taste
- 1/4 tsp (0.6 g) smoked paprika or sweet paprika, for garnish
- 1.5 lb (680 g) fingerling or new potatoes, halved if large
- 10 oz (280 g) baby spinach
- 3 garlic cloves, minced (approx. 9 g)
- Lemon wedges, for serving

Instructions

Short Description:
A classic Maryland main-course of sweet lump blue crab meat bound with mayonnaise, eggs, and seasonings, finished with a buttery browned crumb topping and served with roasted new potatoes and garlicky sautéed spinach for a complete meal.

Regional Notes:
This Maryland version highlights lump blue crab and prominent Old Bay seasoning, using mayonnaise and eggs as the binder and a browned panko-Parmesan topping baked until golden. It is heartier than a simple appetizer presentation—served here with roasted potatoes and spinach to make a traditional Chesapeake-region entrée rather than a starter.

1. Preheat the oven to 375°F (190°C). Line a baking sheet for the potatoes and set a shallow 8x8-inch (20 x 20 cm) baking dish or six 6-oz (175 ml) ramekins on another sheet; both will go in the oven.
2. Toss the halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread cut side down on the prepared baking sheet and roast 30–35 minutes, turning once, until tender and golden.
3. While the potatoes roast, make the crab filling: in a large bowl whisk together 3/4 cup (180 ml) mayonnaise, 2 large eggs (approx. 100 g), 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) Worcestershire sauce, 2 tbsp (30 ml) dry sherry, 1 1/2 tsp (3.6 g) Old Bay, 1 tbsp (15 ml) lemon juice, and 2 tbsp (8 g) chopped parsley until smooth. Season lightly with salt and pepper.
4. Fold in the lump crab meat gently to keep large lumps intact. Stir in 1/2 cup (50 g) of the panko and 1/4 cup (25 g) of the grated Parmesan until evenly distributed; avoid overmixing.
5. Transfer the crab mixture to the prepared baking dish (or divide evenly among six 6-oz ramekins), smoothing the tops. In a small bowl combine the remaining 1/4 cup (25 g) panko, remaining 1/4 cup (25 g) Parmesan, and 2 tbsp (28 g) melted butter; sprinkle evenly over the crab.
6. Bake in the center of the oven 18–22 minutes, until the filling is set and the topping is bubbling and golden brown. If necessary, place under the broiler 1–2 minutes to deepen the color—watch closely.
7. While the crab bakes, heat 1 tbsp (14 g) unsalted butter in a large skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add the baby spinach (10 oz / 280 g) in batches, tossing until wilted—about 2–3 minutes total. Season with a pinch of salt, pepper, and a squeeze of lemon juice; keep warm.
8. When potatoes are done, transfer to a serving platter or keep warm beside the spinach. Remove the crab from the oven and let rest 3 minutes.
9. To serve, place a portion of wilted spinach on each plate, add a serving of roasted potatoes, and spoon a generous helping of Blue Crab Imperial beside or on top of the spinach. Garnish with a sprinkle of smoked paprika, extra chopped parsley, and lemon wedges.
10. Serve immediately with crusty bread if desired.