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Crab Imperial
Source: dLife

Baked crab meat with lots of herbs and spices.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 148.5
Total Carbs 2.8 g
Dietary Fiber 0.5 g
Sugars 1.2 g
Total Fat 6.5 g
Saturated Fat 1.1 g
Unsaturated Fat 0.2 g
Potassium 89.7 mg
Protein 20.0 g
Sodium 558.7 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  margarine
0 1/2 cup  fresh chopped celery
0 1/2 cup  chopped red bell peppers
0 1/2 cup  chopped yellow bell peppers
3 tbsp  fresh tarragon
1 tsp  dijon mustard
0 1/4 tsp  black pepper
0 1/4 tsp  hot red pepper flakes
2 each  eggs
0.3333 cup  light mayonnaise
1 1/2 tsp  old bay seasoning
1 1/2 lb  dungeoness crab meat
1 each  cooking spray
  1. Preheat oven to 375 degrees F.
  2. In a large skillet, melt the margarine over medium heat. Add the celery, red pepper, and yellow pepper. Cook, stirring occasionally, until tender, about 4 minutes.
  3. Remove from the heat and stir in the tarragon, Dijon mustard, black pepper, and red pepper flakes.
  4. Whisk together the eggs and mayonnaise until smooth. Whisk in 1 teaspoon of the Old Bay seasoning. Set aside 1/3 cup of the egg mixture.
  5. With your hands or a rubber spatula, gently fold the crab meat and vegetables into the remaining egg mixture, being careful not to break up the lumps of crab. Divide the mixture equally among 8 ramekins or custard cups sprayed with fat free cooking spray. Spread 2 teaspoons of the reserved egg mixture over the top of each ramekin or cup.
  6. Sprinkle with the remaining 1/2 teaspoon of Old Bay seasoning, evenly distributing over each ramekin or cup. Place on a baking sheet and bake until slightly crisp on top, about 20 minutes.

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