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Crab Imperial

If you’ve been searching for the perfect holiday appetizer or first course, stop your search – this recipe for Crab Imperial is elegant yet simple enough to make while balancing a million other things this holiday season.


  • 3 ⁄4 cup brioche bread diced

  • 1 ⁄2 cup Heavy Cream

  • 1 dash hot sauce

  • 8 oz. crab meat

  • 1 Tbsp. shallot chopped

  • 2 Tbsp. mascarpone cheese

  • 3 tsp. lemon juice

  • Zest of 2 lemons

  • 1 tsp. kosher salt

  • 1 tsp. Cape Cod seasoning can substitute Old Bay seasoning

  • 2 Tbsp. red bell pepper diced small

  • 2 Tbsp. parsley chopped

  • 1 Tbsp. chives sliced

  • 12 pre-baked puff pastry cups


  • Preheat oven to 300° F. In a small mixing bowl, combine brioche bread cubes and Heavy Cream. Let mixture sit for 10 minutes at room temperature. Add hot sauce to the bread mixture and combine thoroughly.

  • Check crab meat carefully for bits of shell or cartilage. In a medium mixing bowl, combine all ingredients including the brioche bread mixture.

  • Gently mound crab filling into pre-baked puff pastry cups on a baking sheet. Place the filled cups in the oven for 5-10 minutes; the filling should be warmed through. Serve immediately as hors d’oeuvres or plate several cups with a small salad as a first course.

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