Rachel's Crab Imperial

Rachel's Crab Imperial

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Lisawas

“Chunks of crab meat are baked in a creamy sauce underneath a buttery crust in this quick and easy recipe.”

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Adjust Servings

Original recipe yields 1 9x9-inch casserole dish



  1. Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x9-inch baking dish.
  2. Melt the margarine in a large saucepan over medium heat. Stir in the flour, and cook a few minutes until the bubbles begin to subside. Whisk in the milk, and cook over medium-high heat until thickened. Stir in the crabmeat, Worcestershire sauce, green pepper, and beaten egg. Season to taste with salt, black pepper, and cayenne pepper. Cook, stirring constantly until quite thick. Spoon into the prepared baking dish.
  3. Place the breadcrumbs into a mixing bowl, and drizzle with the melted butter. Toss together until the breadcrumbs are evenly moistened with butter. Sprinkle the breadcrumbs evenly over the crab mixture.
  4. Bake in the preheated oven until the casserole has firmed and the bread crumbs are golden brown, 10 to 15 minutes.

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Reviews (5)

Rate This Recipe


I made this using imitation crab, and substituted the green pepper with green onion...turned out fantastic!!



I made with dungeness crab and they were terrific!



Yum! Comes out perfect using imitation crab meat (sea legs or whatever fridge type they sell in your area). Did not add any salt but did add 1/2 teaspoon Old Bay seasoning.

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Amount Per Serving (4 total)

  • Calories
  • 306 cal
  • 15%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 17.5 g
  • 6%
  • Protein
  • 32.5 g
  • 65%
  • Cholesterol
  • 157 mg
  • 52%
  • Sodium
  • 758 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Mandy's Crab Stuffed Zucchini


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