Easy Crab Imperial
This easy crab imperial combines lump crab meat, garlic, and Creole seasonings in a buttery, savory mixture baked directly in the can for zero extra dishes and maximum flavor in under 20 minutes.
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This easy crab imperial combines lump crab meat, garlic, and Creole seasonings in a buttery, savory mixture baked directly in the can for zero extra dishes and maximum flavor in under 20 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Open two cans of crab meat and drain them thoroughly, squeezing out as much liquid as possible.
Divide the minced garlic between the two cans and spread it over the crab meat.
Sprinkle Creole seasoning evenly into each can.
Top with finely chopped shallots.
Separate two eggs and place one yolk into each can.
Drizzle about 1 tablespoon of Worcestershire sauce into each can.
Squeeze about 1 tablespoon of mayonnaise over the top of each can.
Using a fork, mix all the ingredients together within each can until well combined.
Place a small pat of butter (about 1/2 tablespoon) on top of each mixture.
Place the cans directly into an air fryer.
Cook until hot and bubbly.
Carefully remove the hot cans, let them cool slightly, and serve.
Store covered in the refrigerator for up to 2 days. Reheat gently at 300°F for 5–10 minutes until warm throughout.
Yes—this recipe calls for canned lump crab meat, which works perfectly. Just drain excess liquid before mixing.
It adds warm spice and depth with a mix of paprika, cayenne, garlic, and herbs. Adjust to taste for more or less heat.
Yes. Mix and bake, then store covered in the fridge for up to 2 days. Reheat gently at 300°F for 5–10 minutes until warm.
Yes, all core ingredients are naturally gluten-free. Always verify your Worcestershire sauce label for gluten.
The mixture should be heated through and the top lightly golden, typically 12–15 minutes at 400°F.
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