Gluten Free Crab Imperial
Crab Imperial is one of those old-school, special-occasion dishes that feels genuinely luxurious — and this version delivers every bit of that richness without a crumb of wheat in sight. Jumbo lump crab is the star, folded gently into a creamy sauce built with cornstarch-thickened milk, mayonnaise, Old Bay, Dijon, and a splash of Worcestershire, so the flavor is deeply savory with just the right coastal kick. The swap that makes it work is simple: cornstarch stands in for a traditional flour-based roux, and gluten free breadcrumbs get tossed in melted butter for a golden, crackling topping that you'd never know was any different. One thing worth noting is that Worcestershire sauce can be a hidden source of gluten in some brands, so a quick label check before you shop keeps everything on the safe side. Each portion bakes in its own ramekin, which means the presentation is as impressive as the taste — bubbling at the edges, bronzed on top, and ready to serve straight from the oven. A squeeze of fresh lemon and a scatter of parsley finish it off beautifully. This recipe makes four servings, so it's perfect for a dinner party starter or an indulgent weeknight treat for the whole table.
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Learn more →Ingredients
4 servings
For the imperial sauce
- 1 lb jumbo lump crab meat, picked over for shells
- 2 tbsp unsalted butter
- ¼ cup green bell pepper, finely diced
- 1 tbsp cornstarch
- ¾ cup whole milk
- ½ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp old bay seasoning
- 1 tsp worcestershire sauce
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For the topping
- ⅓ cup gluten free breadcrumbs
- 1 tbsp unsalted butter, melted
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter four individual ramekins (about 8 oz each) or a 1.5-quart baking dish and set them on a baking sheet.
- 2
Melt 2 tbsp butter in a medium saucepan over medium heat. Add the green bell pepper and cook, stirring occasionally, until softened, about 3–4 minutes.
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