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Enlarge Credit: Todd Coleman SERVES 6Ingredients8 tbsp. unsalted butter, melted
3 tbsp. flour
2 cups heavy cream
1 lb. jumbo lump crabmeat, picked over for shell pieces
1 cup panko bread crumbs
½ cup finely chopped red bell pepper
¼ cup finely chopped yellow onion
¼ cup finely chopped parsley
2 tbsp. sherry
2 tbsp. fresh lemon juice
1½ tsp. worcestershire
1 tsp. paprika
1 tsp. dry mustard powder
½ tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Toasted, sliced country bread, for serving
Instructions1. Heat oven to 400°. Heat 5 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Whisk in cream, and bring to a boil; reduce heat to medium, and cook, stirring, until thickened, about 10 minutes. Remove from heat and stir in crabmeat, half the bread crumbs, bell pepper, onion, half the parsley, sherry, juice, Worcestershire, half the paprika, mustard, cayenne, and salt and pepper. Divide mixture evenly among 6 shallow 6-oz. ramekins; place ramekins on a baking sheet and set aside.
2. In a small bowl, mix remaining butter, bread crumbs, and paprika until evenly combined; sprinkle seasoned bread crumbs evenly over each ramekin. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with remaining parsley and serve hot with toast on the side.
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This article was first published in Saveur in Issue #145 Subscribe now More from Saveur.com 
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Crab Cake Sandwich Articles Surf and Turf: Eating Along Virginia's Eastern Shore Ratings & Reviews (7) by NRATT on 2012-03-05 This is one of my all time favorite dishes because I am a crab lover of the first order. I have not made this particular recipe, which I am sure will be just fine for many folks just as it is. But for my taste, I would forego the green pepper and the onion, both of which I love as a rule, but I think they serve to mask the delicate taste of crab when used in either Imperial or crab cakes. It seemed to me that this recipe calls for a whale of a lot white sauce, more than than sounds necessary. But then I noticed the recipe also calls for serving it with a side of toast. All the better to soak up all that extra rich sauce. If you want a less- or non-soupy Imperial, I would suggest that instead of adding the crab to the sauce, add sauce to crab so as to better judge when the dish is of the consistency one prefers. Indeed, one can opt for an even quicker preparation of Imperial by foregoing the white sauce in favor of a good quality mayo, — as in Duke's here in the Southland. Again, eyeballing it to your consistency of choice. All of the other ingredients in this recipe are spot on in my book. Any way you make it, Crab Imperial is truly a wonderful dish.
by aztecace on 2012-03-05Ok is all we get is a name and no recipe? Was it pulled? Why bother without the recipe?
4by CHEF JIMMYB on 2012-03-07I'm from the Chesapeake Bay area and it's been a long time since I've seen this dish anywhere. I smiled with old memories when I saw the recipe and made the Imperial the same night. I disagree with NRATT regarding the red pepper, onions and sauce. I have volumes of recipes using delicate crab meat and I found some, like the classic Imperial, call for these flavors. We enjoyed this classic recipe. Funny how so many people never even heard of it.
by KWOLFORD on 2012-03-12I agree with NRATT. Adding green pepper and onion would overwhelm the crab meat and is not DelMarVa style cooking. If you go to the Carolinas, they use peppers and onions in their crab dishes. Other than that, the recipe sounds right on.
4by COUNTRYTART on 2012-04-01Though I have seen pimentos used in many a crab imperial here on the shore and Red Pepper is probably a little less overpowering, I agree with all of the above. It's funny reading the comments because whenever I see a crab recipe calling for green pepper and onions my first thoughts are 'not from the Chesapeake region' and 'overpowering'. Also when I see the worlds 'Maryland Style' and 'crabcake' together I order anything but that :)
3by rnelson on 2012-05-10Good, expected heavenly.
5by MNBOATER on 2012-05-25OMG! Fantastic! I followed this recipe exactly as written. Heavenly is an apt description. Definitely will make again.
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