Imperial Crab Casserole

Pat Duran Recipe

By Pat Duran kitchenchatter

6 servings
10 Min
20 Min

This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Great baked until lightly browned and bubbling in the center and served hot with toast on the side. A winner in our house.

pinch tips: Non-Stick Rice Every Time


1/2 c
unsalted butter, melted
3 Tbsp
all purpose flour
2 c
heavy cream or evaporated milk
1 lb
jumbo lump crabmeat, shell pieces removed
1 c
panko bread crumbs
1/2 c
red bell pepper, chopped fine
1/4 c
yellow onion, chopped fine
1/4 c
finely chopped parsley
2 Tbsp
each sherry and fresh lemon juice
1 1/2 tsp
1 tsp
each paprika and ground mustard powder
1/2 tsp
cayenne pepper, optional
kosher salt and ground black pepper to taste

Directions Step-By-Step

Preheat oven to 400^. Butter 6 shallow 6 oz. ramekins or a 2 quart casserole. Set aside.
Heat 5 Tablespoons of the butter in a 2 qt. saucepan over medium-high heat.
Add flour, and cook, stirring until smooth, about 2 minutes;making a roux.
Whisk in the 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 bred crumbs, bell pepper, onion, half the parsley, sherry, lemon juice, worcestershire, half the paprika, cayenne, mustard salt and pepper.
Divide mixture into prepared ramekins or casserole dish; place ramekins on a baking sheet set aside.
In a small bowl, mix remaining butter, crumbs, and paprika until evenly coated; sprinkle on top of casserole or ramekins.
Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle any remaining crumb mixture over each serving if any is left. Serve hot with toast if desired on the side. Enjoy!

About this Recipe

Main Ingredient: Seafood
Regional Style: Asian
Other Tags: Quick & Easy, Healthy, Heirloom

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Dorothy Curtis CanbyDorothy
Aug 4, 2012
Pat, this really sounds good. I have a hot crab casserole recipe too but this one even sounds better then mine. I am saving and will try it when our crabs are nice.
Stormy Stewart karlyn255
Aug 4, 2012
Yum Want to jump in my car right now
Aug 4, 2012 - Stormy Stewart shared this recipe with discussion groups: Magic in the Kitchen My Meal Out
FREDA GABLE cookin4me
Aug 4, 2012
Pat this sounds really Rich, NO Calorie Cutting here for Sure, with 2 Cups of cream and all that Crab. Yummm. saving this to try.

When I can afford to buy Crab.
How would this be with the Artifical crab?? any Idea??
Just was a thought.
Toni T Toni6921
Aug 4, 2012
Pat, I had a friend whose Mom made the best Crab Imperial. We get great crabs in Maryland, too, which makes for a tasty dish. This recipe reminds me of hers. Thanks for sharing.
Pat Duran kitchenchatter
Aug 4, 2012
Thank you ladies and I hope you all try this delicious recipe- Yes you can use artificial crab or shrimp or lobster, I have even used canned salmon- remove skin and bones and you are good to go, if you have a mind to. And as far as the cream goes use the evaporated milk or 2% if you like- just won't be as rich.
Aug 4, 2012 - Laura Spencer-Whitacre shared this recipe with discussion group: Tea with Laura
Lora DiGs ansky714
Aug 6, 2012
Wow this sounds delicious ....willl b makn soon.
Pat Duran kitchenchatter
Aug 7, 2012
Thanks Lora hope you like the flavor!
Thanks for sharing with your group/groups Laura and Kit.
Peg Butwin PeggyB67
Feb 15, 2014
This was a hit over the holidays! My grandmother used to make it and unfortunately, I lost the recipe. I searched in vain until I came upon this recipe, which was the closest to hers. Fantastic!!
Peg Butwin PeggyB67
Feb 15, 2014
This is a perfect blend of flavors and consistencies and for the crab lover, there is no reason to look any further!