Soft-Shell Crab Imperial

Soft-Shell Crab Imperial


  • ¼ cup Butter
  • 2 tablespoons Flour
  • 1 cup Milk
  • 2 teaspoons Prepared mustard
  • ½ teaspoon Salt
  • 1/8 – ¼ teaspoon Red pepper
  • 1 pound Backfin crabmeat
  • 12 Soft-shell crabs, cleaned
  • 3 tablespoons Butter, melted
  • 1 cup Fresh buttered breadcrumbs


Melt butter in saucepan. Add flour and blend over low heat, stirring constantly, for 3 to 5 minutes. Slowly stir in milk. Cook and stir until thickened. Blend in mustard, salt and red pepper. Gently fold in crabmeat. Prick legs and claws of each soft-shell crab with the tines of a fork to prevent popping. Place crabs, bottom side up, on a broiling rack 3 inches from the heat. Brush with melted butter. Broil 4 to 5 minutes. Turn over, brush again with butter. Broil 4 to 5 minutes.

To assemble: Place about 3 tablespoons of the crab mixture on top of each broiled crab. Sprinkle with buttered crumbs. At serving time, bake in a preheated 350 degree oven for 15 minutes.

Soft-Shell Crab Imperial

Recipe Details

Yield/Servings: Serves 6

Nutritional Information

Total Calories: 309

Calories from Protein: 47

Calories from Carbohydrates: 4

Calories from Fat: 48

Calories from Saturated Fat: 24

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