This updated crab imperial mixture over homemade soft brioche buns gives us a great excuse to enjoy it’s come-back! Take #2, is another way to keep this Atlantic coast specialty alive. We of course use Dungeness crab instead of the Chesapeake Bay blues.


  • 1 Tablespoon butter

  • 1 Tablespoon flour
  • ½ cup whole milk
  • ¼ cup cream
  • 1-2 Tablespoon sherry or marssla wine
  • To taste, hot sauce as desired or pinch of hot pepper flakes
  • 1 teaspoon Worcestershire sauce
  • 1 pound crab meat, well picked
  • 1 red bell pepper, fine diced
  • 2 Tablespoon chives
  • 1 Tablespoon Italian Parsley, chopped
  • 4 brioche buns, toasted
  • 1-2 Tablespoons mayonnaise for buns


Prepare cream sauce by melting butter over medium heat; add flour and cook 1-2 minutes stirring. Add milk and cream slowly to incorporate. Add wine, hot sauce, Worcestershire. At service, blend crab, red pepper, herbs, and bring up to simmer. Spread toasted buns with dab of mayo, if desired, and add about 1/2 cup crab imperial. Top with toast bun top. Serve with knife and fork!



  • 1-2 shallot, finely diced

    1 Tablespoon butter

    1 cup white wine

    1 1/2 cup heavy cream, reduced by half

    1 pound Dungeness crabmeat

    1 red bell pepper, cleaned seeded, ribs removed & finely diced

    Dash Worcestershire sauce

    1 cup toasted bread crumbs (panko may be used)

    1 Tablespoons softened butter

    1 Tablespoon Dijon mustard

    1-2 Tablespoons mayonnaise

    1/4 to 1/2 teaspoon Bob's Spice Blend for crumbs on top


Sauté shallots in butter until translucent, but not brown. Add 1 cup white wine, reduce until almost dry. Add cream and crab meat and any water/juice, red pepper, and Worcestershire sauce. Add more cream if needed. Place into buttered 2″ deep oven casserole dish. For topping, blend bread crumbs, mayo, mustard, soft butter and Bob’s Spice Blend for Crab cakes. Top crab mixture with bread crumbs and bake for 20  minutes in a preheated 375ºF oven, or until center is 165 F and topping is brown and crisp.


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