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

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 5 min

Total 50 min

Ingredients

- 1 1/2 lb (680 g) lump Delaware blue crab meat, picked over for shells
- 3/4 cup (180 ml) mayonnaise
- 1 large egg, beaten (approx. 50 g)
- 2 tsp (10 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) Old Bay seasoning (or other crab seasoning)
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1.25 g) freshly ground black pepper
- 2 tbsp (30 g) finely chopped fresh parsley
- 2 tbsp (8 g) finely chopped chives (optional)
- 1/2 cup (60 g) panko breadcrumbs, plus 2 tbsp (15 g) extra for topping
- 1/2 cup (50 g) shredded sharp cheddar cheese (optional but traditional)
- 2 tbsp (28 g) unsalted butter, melted (for topping)
- 1 tbsp (15 ml) olive oil (for greasing baking dish or ramekins)
- 1 lemon, cut into wedges, for serving

Herbed buttered rice
- 1 1/2 cups (285 g) long-grain white rice, uncooked
- 3 cups (720 ml) low-sodium chicken broth or water
- 2 tbsp (30 g) unsalted butter
- 1/2 tsp (2.5 g) kosher salt (adjust if broth is salted)
- 2 tbsp (8 g) chopped fresh parsley

Lemon-butter asparagus
- 1 lb (450 g) asparagus, woody ends trimmed
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1/4 tsp (1.25 g) kosher salt
- 1/8 tsp (0.6 g) freshly ground black pepper
- 1 tsp (5 ml) fresh lemon juice

Instructions

Short Description:
A classic Delaware main course of jumbo lump blue crab meat folded with mayonnaise, mustard, seasonings, and gentle binders, topped with buttery breadcrumbs and cheese, baked until golden and served with herbed rice and lemon-butter asparagus.

Regional Notes:
This Delaware version highlights picked lump Delaware blue crab meat and a rich mayonnaise-and-mustard base (rather than heavy cream sauces found elsewhere). The topping of melted butter and breadcrumbs with a touch of sharp cheddar is a local finishing touch that browns beautifully and keeps the crab's flavor central.

1. Preheat the oven to 375°F (190°C). Lightly grease four 8-oz (240 ml) ramekins or a 9x9-inch (23x23 cm) shallow baking dish with 1 tbsp (15 ml) olive oil.
2. Make the herbed rice: Rinse rice under cold water until water runs clear. In a medium saucepan, melt 2 tbsp (30 g) butter over medium heat, add rinsed rice and stir to coat for 1 minute. Add 3 cups (720 ml) chicken broth, 1/2 tsp (2.5 g) salt; bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork and stir in 2 tbsp (8 g) chopped parsley. Keep warm.
3. Prepare the crab mixture: In a large bowl combine 3/4 cup (180 ml) mayonnaise, 1 beaten egg (approx. 50 g), 2 tsp (10 ml) Dijon mustard, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (5 g) Old Bay, 1/2 tsp (2.5 g) kosher salt, 1/4 tsp (1.25 g) black pepper, 2 tbsp (30 g) parsley, and 2 tbsp (8 g) chives (if using). Whisk until smooth.
4. Gently fold 1 1/2 lb (680 g) lump crab meat into the dressing mixture, taking care to keep lumps intact. Fold in 1/2 cup (60 g) panko breadcrumbs and 1/2 cup (50 g) shredded sharp cheddar (if using) until evenly distributed but not overworked.
5. Spoon the crab mixture into the prepared ramekins (or spread evenly in the baking dish). In a small bowl combine 2 tbsp (28 g) melted butter with 2 tbsp (15 g) panko breadcrumbs; sprinkle this buttery breadcrumb mixture evenly over each ramekin or over the dish.
6. Bake on the middle rack at 375°F (190°C) for 18–22 minutes, until the filling is set at the edges and the top is golden. If you want a deeper brown crust, switch the oven to broil for the last 1–2 minutes—watch closely to avoid burning.
7. While the crab bakes, prepare the lemon-butter asparagus: Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add trimmed asparagus in a single layer, season with 1/4 tsp (1.25 g) salt and 1/8 tsp (0.6 g) pepper, and sauté 4–6 minutes until tender-crisp. Reduce heat to low, add 1 tbsp (14 g) butter and 1 tsp (5 ml) lemon juice, toss to coat, then remove from heat.
8. Let the baked Crab Imperial rest 3 minutes. Plate by spooning about 3/4 to 1 cup (170–225 g) herbed buttered rice onto each plate, setting a ramekin or a large scoop of Crab Imperial alongside or on top of the rice, and arranging a portion of lemon-butter asparagus. Serve with lemon wedges for squeezing over the crab.
9. Optional: Garnish with additional chopped parsley and a light dusting of paprika or Old Bay. Serve immediately.