Crab imperial is a classic Maryland dish made of lump crab mixed with a sauce made of eggs, mayonnaise, and spices. This keto-friendly crab-stuffed salmon dish is delicious, simple to make, and uses easy to find ingredients.
After a bit of internet research, I decided to combine Serious Eats and Ask Chef Dennis’ recipes and made the recipe keto-friendly. I used ground pork rinds to make a crispy, buttery topping.
Crab Imperial-Stuffed Salmon makes for an impressive dinner. Your guests don’t have to know how easy it is to make.
In a small bowl, stir pork rind crumbs with melted butter until evenly coated—season with salt and pepper to taste.
Mix mayonnaise, egg, sweetener, Old Bay, lemon juice, and parsley and whisk well to make the Imperial Sauce. Season with freshly ground pepper to taste and mix to incorporate. Gradually fold the sauce into the crab meat. Do not add the sauce all at once, as all of it may not be necessary. Mix enough of the Imperial Sauce in to make the crab hold together.
Season the four salmon filets with salt and pepper, then place them into a baking dish. Place one-quarter of the crab imperial mixture on top of each filet.
Layer buttered pork rind crumbs over the crab imperial topped salmon.
Place the baking dish in a 350° preheated oven for 20-25 minutes, until crab mixture is heated through and pork rind crumbs are golden brown.
Serve with your favorite side dish.
Crab Imperial-Stuffed Salmon
Amount Per Serving:
% Daily Value*
Total Fat59.18 g
Saturated Fat 14.61 g
Trans Fat 0.27 g
Total Carbohydrate1.58 g
Dietary Fiber 0.35 g
Sugars 0.38 g
Vitamin A 8.32 %
Vitamin C 15.02 %
Calcium 14.24 %
Iron 10.34 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I saw a recipe for buffalo chicken macaroni and cheese on Pinterest. Sadly, like many things on Pinterest, it was only good in theory. Soooo, I retreated into my laboratory kitchen to come up with something better. […]