If you like crab cakes, then you will love this Crab Imperial from Coconut and Lime. It’s simple, delicious and 100% crab meat. So if you are a crab cake fanatic who searches for the crab cake with the least amount of bread cubes, crackers or bread crumbs, Crab Imperial is going to be your new favorite dish.
Crab Imperial
| 16 oz lump blue crab meat | |
| 1/2 cup mayonnaise | |
| 1/4 cup coarsely chopped parsley | |
| 1/4 cup finely chopped onion | |
| 1 tsp. ground mustard | |
| 2 Tbsp. Old Bay Seasoning | |
| 1 egg, beaten | |
| juice of 1/2 lemon | |
| 1/2-3/4 cup fresh breadcrumbs (I used cheese bread from the bakery) |
Recipe developed by Rachel Rappaport of Coconut and Lime
| 1. | Preheat oven to 375. |
| 2. | In a large bowl, stir together imperial ingredients until all ingredients are evenly distributed. |
| 3. | Spread evenly in a 1 1/4 quart baking dish. Top with a layer of breadcrumbs. |
| 4. | Bake 20 minutes or until browned and bubbly. Serve with crackers, bread or just a fork. |
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