Crab Imperial Recipe

Here is my version of a very tasty crab imperial recipe for the seafood lovers among us.

A scrumptious crab casserole recipe presenting a nice change from meat casserole dishes.

This crab imperial also works well with imitation crab recipes, and is easy to make.

Serve spooned over linguine or spaghetti.

A green salad completes this crabmeat casserole meal.

This recipe will serve 4.


  • 2 tbsp. butter or margarine
  • 2 tbsp. flour
  • 1 cup milk or 1/2 and 1/2 creammilk
  • 1/4 tsp. white pepper
  • 1/2 tsp. dry mustard
  • 1 tsp. lemon juice
  • 1 tsp. worcestershire sauce
  • 1/2 tsp. salt
  • 2 tbsp. mayonnaise or miracle whip
  • 8-10 oz. crab meat or imitation crab, thawed
  • 1/2 cup shredded Jarlsberg or Swiss cheese


  • Preheat oven to 350F.
  • In medium pan over medium heat, melt butter.
  • Stir in flour, cook until it bubbles.
  • Slowly stir in milk or half and half.
  • Bring to boil until thickened, stirring.
  • Remove from heat, add salt, pepper, dry mustard, lemon juice, worcestershire sauce and mayo.
  • Mix well.
  • Add separated crab meat and combine gently with sauce mixture.
  • Pour into baking casserole dish.
  • Top with grated cheese.
  • Bake for 25 minutes @350F.

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