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Michele's Crab and Shrimp Imperial

Rated as 4 out of 5 Stars

"This is crab imperial with a shrimp paste added. It makes the texture of the dish, more like a spongy crabcake. Every time I make it, people just love it. "
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50 m servings 303
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Coat an 8x8 inch baking dish with nonstick cooking spray.
  2. Place shrimp in the work bowl of a food processor; pulse until shrimp forms a thick paste. Mix eggs, mayonnaise, mustard, hot pepper sauce, seafood seasoning, dried tarragon, and salt and pepper in a large bowl. Stir in shrimp; carefully fold in crab. Spoon into prepared baking dish.
  3. Bake in preheated oven until lightly browned and heated through, about 30 minutes.


  • Cook's Note
  • This recipe can also be used to stuff 2 to 3 pounds of mushroom caps, stems removed. Stuff your mushrooms, and bake 25 minutes in a 375 degree oven.

Nutrition Facts

Per Serving: 303 calories; 19.4 1.3 29.4 272 645 Full nutrition

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Please note that this is 5 stars with no other ratings. Between the 2 eggs and mayo (mostly eggs), the dish is more like an omelet than a crabcake. There are better uses for crab and shrimp.

I used fresh crab and shrimp left out the tarragon because I don't like the flavor. Also added corn. It was great!! Whole family and the neighbors enjoyed it.

Family loved it. Used cooked shrimp chopped in food processor so not a paste. Other than that followed the recipe.

made it written but added the shrimp cut into pieces instead of paste was wonderfull