Crab Imperial vs Crab Cake. A crab cake is made using 90% crab meat, seasoning and light breading, and a small amount of mayo to hold the mixture together. Crab Imperial is a creamy mayo-based sauce, which uses crab meat, but is typically served on entrees like chicken or steak.
What is the difference between crab cakes and crab imperial?
Crab cakes are served as an entree, while crab imperial is normally served as a topping on other entrees like grilled chicken breast or filet mignon.
Crab cakes are mixed and formed into a patty, then broiled or fried. Once cooked, it is served on a roll or on a plate with sides such as french fries or chips. The highest quality of crab meat is used in preparing crab cakes, like Lump Backfin or Jumbo Lump since it contains very little filler.
Crab Imperial is a saucy, creamy side dish that is baked in the oven. Since crab meat is just one of the ingredients and not the main focus, less expensive crab meat can be used.
How to make crab imperial
Here is an easy to make crab imperial recipe to try:
Crab Imperial is a classic dish that consists of crab meat mixed with a creamy sauce, typically seasoned with herbs and spices, and then baked until hot and bubbly. Here’s a simple recipe to make crab imperial:
Ingredients:
- 1 lb. crab meat
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons butter
Instructions:
- Preheat oven to 375°F.
- In a large bowl, mix together the mayonnaise, sour cream, Parmesan cheese, breadcrumbs, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper.
- Gently fold in the crab meat, making sure not to break up the lumps.
- Spoon the mixture into a greased baking dish.
- Dot the top of the crab imperial with butter.
- Bake for 25-30 minutes, or until the top is golden brown and the sauce is hot and bubbly.
- Serve immediately with crackers or crusty bread.
How to make crab cakes
Crab cakes are made using crab meat, breadcrumbs, and seasonings, usually pan-fried or broiled until golden brown.
Try this simple recipe for making crab cakes for your next gathering:
Ingredients:
- 1 lb. fresh crab meat
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil or vegetable oil
Instructions:
- In a large bowl, gently mix together the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and breadcrumbs.
- Shape the mixture into 8 to 10 small cakes.
- Heat the oil in a large skillet over medium-high heat.
- Add the crab cakes to the skillet and cook for 3-4 minutes on each side, or until golden brown.
- Transfer the crab cakes to a paper towel-lined plate to drain excess oil.
- Serve with tartar sauce, lemon wedges, or your favorite dipping sauce.
Is lump crab meat cooked?
Yes. All crab meat you buy in grocery stores or seafood markets is already cooked. Crabs are steamed, meat is picked and packed for your dining pleasure. It is safe to eat straight out of the container.
Does crab meat have carbs?
No. A one-cup serving of crab meat contains 173 calories, 24 grams of protein, 1 gram of fat, and zero grams of carbs!
