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.
| 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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