Classic Crab Imperial, Brioche Batons, Salmon Roe

One of the oldest crab recipes on record and an excellent way to start a Holiday seafood feast. I just happen to have these awesome vintage milkglass bakelite Imperial dishes to add extra flair.

  • Prep Time: 25m
  • Cook Time: 20m
  • Total Time: 45m


  • 3 tablespoons butter
  • 2 tablespoons EVOO
  • 16 Brioche Batons (3” L x 1” x 1”)
  • 2 tablespoons Salmon roe
  • 1/4 cup Parmesan, grated
  • 1 tablespoon Parsley, Italian finally chopped
  • 8 ounces crabmeat
  • 1/2 Lemon, juice and zest
  • 1/3 cup Mayonnaise
  • 1 tablespoon Dry Sherry
  • 1 teaspoon Worcestershire
  • 1 Small Shallot, minced
  • 1/3 cup Whole Milk
  • 1 TBS AP Flour
  • S&P to taste


  1. Preheat oven to 400°, brush brioche sticks with oil and season with S&P on a parchment lined baking sheet. Cook for about 8 minutes, turning halfway through until toasted and firm. Remove and cool. Increase oven to 450°. In a small sauce pot over medium low add 1 TBS of butter, melt, add flour, whisk to combine and cook until combine and lightly darkened to a light tan color, about 1 minute. Add the milk and stir to combine. Cook until thickened, about 2 minutes. Remove from heat add the Sherry, Worcestershire and lemon juice and zest, stir to combine. Add the mayonnaise and stir to combine. Heat the remaining butter in a sauté pan over medium heat. Add the crab and sauté for about 1 minute to heat through. Combine with the sauce, fill the Imperial dishes or ramekins. Cover with parmesan and bake on a parchment lined baking sheet for about 8-10 minutes until browned and bubbling. Garnish with chopped parsley, a dallop of the roe and the batons on the side.

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