for the imperial
16 oz lump blue crab meat
1/2 cup mayonnaise
1/4 cup coarsely chopped parsley
1/4 cup finely chopped onion
1 teaspoon ground mustard (I like Colman’s)
2 tablespoons Old Bay
1 egg, beaten
juice of 1/2 lemon
1/2-3/4 cup fresh breadcrumbs (I used cheese bread from the bakery)
Preheat oven to 375.
In a large bowl, stir together imperial ingredients until all ingredients are evenly distributed.
Spread evenly in a 1 1/4 quart baking dish. Top with a layer of breadcrumbs. Bake 20 minutes or until browned and bubbly. Serve with crackers, bread or just a fork.
I personally had never made it at home before but crab season is still going strong so Maryland crab meat has been on sale and I’ve picked it up a few times. Last time I made crab cakes, which I love but are a little time consuming and hands-on so I thought I’d try something different. This was so easy! You just stir everything together, top with some crumbs for some crunch and there you go! Perfect for a meal or appetizer. I served it with bread slices and crackers but you can also serve it in spoons or individual ramekins. It is so flavorful and impressive.