Baked lump crab imperial, creamy and golden, spooned onto crisp buttery toast points.
8 steps, about 40 minutes start to finish.
Preheat Oven: Set oven to 375F (190C).
Prepare the Crab Mixture: In a mixing bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, salt, and pepper.
Gently fold in the lump crab meat, taking care not to break the pieces.
Assemble and Bake: Spoon the mixture into individual ramekins or a baking dish.
Sprinkle the top with paprika for color.
Bake for 20-25 minutes, until golden and bubbling.
Prepare Toast Points: Cut bread slices into triangles and lightly toast in the oven or on a skillet until golden and crisp.
Serve: Spoon the Crab Imperial onto toast points or serve the points on the side for dipping.
“Fold the crab in gently and stop as soon as it's coated. Lump crab is the star, so the less you stir, the more big sweet pieces you get in every bite.”
