Place 4+ ounces of the mix into each of 4 individual ramekins (or empty natural crab shells) and bake at 400° for 12-15 minutes. While the imperials are cooking, combine Imperial Topping ingredients (mayonnaise, half & half, seafood seasoning, lemon juice & Worcestershire sauce) in a medium mixing bowl and whip until smooth.
This Crab Imperial recipe is a keto-friendly low-carb dish. Each serving has about 433 calories, 36 grams of fat, 22 grams of protein and only 1.3 grams of carbohydrates. Make Ahead: You can prepare the Crab Imperial up to 1 day in advance and keep it covered in the refrigerator until ready to bake.
Crab Imperial tastes sweet and savory, and is very similar to crab cakes without the filler. Since it contains many of the same ingredients as a traditional crab cake recipe, Crab Imperial basically tastes like a baked crab cake in a casserole dish! We're not adding breadcrumbs or cracker crumbs to bulk up the dish.
Do not freeze Crab Imperial. The creamy mayonnaise mixture will "break" when thawed. How to Reheat: Preheat the oven to 350°F. Place the dish in the hot oven and bake just until the dish is warmed through (about 10 minutes). I prefer jumbo lump or lump crab for this recipe, but you can substitute with backfin or a combination of lump and backfin.