Crab Imperial

Chef Matthew Murphy, Ritz-Carlton New Orleans

This recipe is provided by an incredible New Orleans chef, Matthew Murphy
Cook/Prep Time: 20 MinutesServings: 4


2 tablespoons butter
2 cups cream
¼ cup tri-colored peppers (diced)
1 tsp. minced garlic
1 Tbsp. minced green onions (shallots)
1 tsp. fine herbs
½ tsp. salt
½ tsp. dry mustard
1 tsp. hot sauce
½ tsp. Worcestershire sauce
2 Tbsp. lemon aioli
1 bay leaf
1 pound Louisiana crabmeat


Melt the butter. Add peppers, garlic, shallot and bay leaf and sauté until translucent.  Add cream and bring to a simmer. Stirring, add salt, mustard, vinegar, hot sauce, and Worcestershire sauce; cook until thickened.
Cool. Add lemon aioli to sauce. Add the crab meat to the sauce mixture. Be careful not to break crab meat up.
Spoon into ramekins and lightly spread aioli on top.
Bake at 350° for 15 minutes until golden brown.

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