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Crab Imperial Appetizer is an elegant appetizer, and tastes like it came from a lovely fancy restaurant. They’re the perfect appetizer for a special occasion like New Year’s Eve, for any holiday entertaining, or for a football party!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Simple appetizer
This crab filled appetizer is nice and easy to make. Just some simple chopping, stirring, and a little baking.
Michelle
I found this Crab Imperial Appetizer from my friend Michelle at A Dish of Daily Life.
A Dish of Daily Life is a food and travel blog that specializes in easy-to-make tasty healthy recipes, helpful how-to’s, travel adventures, and tips and tidbits of her family’s daily life.
Michelle recently had surgery, and she’s going to be recuperating for a while. So, a group of blogger friends decided that we wanted to wish her a speedy recovery and send lots of blog love to her by sharing her recipes and sending readers over to her blog!
You’ll see all the other blogs involved in this get well wish, as well as the recipes they are making:
- Easy Crab Dip Recipe made by A Kitchen Hoor’s Adventures
- Seafood Bisque made by An Affair from the Heart
- Marinated Olives made by Take Two Tapas
- Refried Beans made by Lisa’s Dinnertime Dish
- Red Quinoa & Butternut Squash salad made by My Life Cookbook
- Italian Panini made by Full Belly Sisters
- Thai Chicken Noodle Soup made by Love Bakes Good Cakes
- Italian Bowtie Pasta made by A Kitchen Hoor’s Adventures
- Pink Vodka Sauce made by Lady Behind The Curtain
- Homemade Taco Seasoning made by Bowl Me Over
- Southwestern Bean Dip made by Aunt Bee’s Recipes
This recipe is a special treat for me to share with you today.
See, it not only is a great recipe, but I’m sharing it to send some love to Michelle. I hope that you will hop over and send some love her way while she heals.
And thanks!
Looking for other great crab appetizers?
Crab is such a popular seafood! So delicious and can be used in so many dishes.
Here are some of my favorite appetizers using the Crustacean: Crab stuffed potatoes, Crab stuffed mushrooms, Hot baked crab dip, and Crock pot crab dip.
You’ll also want to check out my Smoked Salmon Rolls; they’re a great fancy appetizer using salmon!
Check them all out, and let me know what you think!
Recipe notes
As for the details of the recipe, please feel free to use any hot sauce you wish. I used Sriracha, and it was delicious! Any family favorite will work in this; it’s just a small dash.
Crab meat
For the crab meat, I used canned refrigerated lump crab meat from the grocery store. Of course, fresh would be delicious, and the next ti
me I have some fresh crab meat, I intend on making this Crab Imperial Appetizer again. Here’s my guide to how to cook fresh Dungeness Crab.
What kind of bread should I use?
I wasn’t able to find Brioche at my grocery store, so I used Sheepherder Bread, as it’s a nice soft white bread. Any good quality white bread will work. Just cut the crusts off and you’re good to go.
Can I make this ahead?
This is a great make ahead appetizer for a party or family gathering. Simply make the crab filling, keep it in a tightly covered container in the fridge for up to a couple days.
When you’re ready, bake and fill the pastry shells.
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Crab Imperial Appetizer Recipe
Crab Imperial Appetizer
Ingredients
- ¾ cup brioche bread diced into 1-inch cubes
- ½ cup Heavy Cream
- 1 dash hot sauce
- 8 oz. crab meat
- 1 tablespoon shallot finely chopped
- 2 tablespoons mascarpone cheese
- 3 teaspoons fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon kosher salt
- 1 teaspoon Old Bay or Cape Cod seasoning
- 2 tablespoons red bell pepper diced small
- 2 tablespoons fresh parsley chopped
- 1 tablespoon chives sliced
- 12 pre-baked puff pastry shells
Instructions
- Follow the instructions on your puff pastry cups and prebake, about 18-20 minutes.
- Preheat your oven to 300° F. (If you just prebaked your puff pastry shells, you’ll be bringing your oven temperature down to 300° F, as they will be prebaking at a higher temperature.)
- In a small bowl, combine the bread cubes and Heavy Cream. Let mixture sit for 10 minutes at room temperature. Add hot sauce and mix thoroughly.
- In a medium mixing bowl, combine all the ingredients including the brioche bread mixture. Make sure to check the crab meat for bits of shell or cartilage.
- Mound the crab mixture into the prebaked puff pastry cups on a baking sheet. Cook for 5-10 minutes to warm the filling.
- Garnish with additional chopped chives or parsley if desired. Serve immediately.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Jennifer A Stewart
I love an appetizer that is easy yet elegant! Having such a great presentation with pantry items!! I can’t wait to wow everyone on NYE with this one!
A Kitchen Hoor
I have been drooling over these for a while. They look so delicious!! Definitely on the to make list.
Erica Schwarz
This looks very delicious! And I had no idea Michelle had surgery. Heading right there to wish here well, this was SO great of you all 🙂
Julie is Hostess At Heart
This recipe was on my radar too. Yours came out just beautiful.
Edith
I made this and it was a big hit! It has a fresh taste with that hit of lemon. Will definitely make again.
Laurie
Can these be served at room temp for an open house?
Debi
Laurie, yes they can. I like crab at room temp – it does well like that. Be sure not to let them sit out longer than 2 hours for food safety reasons.
Carolynn
I am in the process of making the crab appetizers and do not know what size pastry puff to use. I know it’s the holiday season and you must be busy like the rest of us. Please answer when you have the time. I will improvise in the meantime.
Thank you and Happy New Year!
Debi
Carolynn, you want the little puff pastry shells for this recipe. These ones: https://www.pepperidgefarm.com/product/puff-pastry-shells/ It’s a 10 ounce package. They are found in the freezer section of the store. If you can’t find them, you could use regular puff pastry and shape them yourself. Or try making them, here’s a recipe I found that uses regular puff pastry: https://www.allrecipes.com/recipe/240524/puff-pastry-shells/
And happy New Year to you as well!
Marge
I love seafood. Would smoked salmon or shrimp work with recipe as written, or would you make some changes. Fresh dungenous crab is in season right now. Yum!
Debi
Marge, yes I think you could swap out the crab for smoked salmon or shrimp – no changes needed to the recipe. I have a bunch of recipes for these seafoods and more. If you like smoked salmon be sure to check out my smoked salmon pate: https://lifecurrentsblog.com/crab-stuffed-baked-potatoes/ and for crab, you’ll love these crab stuffed potatoes: https://lifecurrentsblog.com/crab-stuffed-baked-potatoes/ . You could also check out my guide to how to cook fresh Dungeness Crab: https://lifecurrentsblog.com/cook-dungeness-crab/ . Happy eating!