Crab Imperial


This recipe creates an amazing dish that works as an appetizer, a stuffing or a topping for vegetables and fish. Simply delicious any way you choose to serve it!


  • 1 cup raw cashews
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 small green pepper, chopped
  • 1/2 yellow pepper, chopped
  • 1/2 red pepper, chopped
  • 1 stem celery, chopped
  • 2 tablespoons of parsley, chopped
  • 1 pound crabmeat
  • 1 teaspoon lemon juice
  • 3 teaspoons of Cajun seasoning
  • 1 teaspoon thyme
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon mustard
  • 1/2 teaspoon Worcestershire SAUCE
  • 1 bay leaf
  • salt


  1. Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
  2. Drain the cashews and place them in a food processor or Vitamix with 1 cup of cold water and blend until the cashews have formed a smooth paste. Add more water to make it the consistency of heavy cream.
  3. In a large saucepan, add the butter and oil and the chopped vegetables. Sautee until the vegetables are translucent. Add the cashew cream, the spices, mustard and Worcestershire sauce and lemon juice and heat through. Mix well. Add the crabmeat and carefully blend the ingredients. Adjust seasoning.
  4. Spread the mixture evenly into prepared baking dish. Bake in preheated oven until heated through and it starts to brown, about 20 minutes.
  5. Serve as is an appetizer over fried or baked fish as a main meal.

This is one of those dishes where I am replacing dairy with nuts. I am making a cashew cream which works wonderfully. The flavor is very bland and can blend with any flavor in your dish and since crab has a pretty strong flavor, this comes out really well.

I am also replacing the original onion and garlic in the recipe with celery and bell pepper. I also always use fresh parsley and together they give a wonderfully rich taste to the food.

A little lemon gives this dish just the right flavor.

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