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Keto Dinner

Michele's Crab and Shrimp Imperial

This keto-friendly Crab and Shrimp Imperial brings together succulent seafood in a creamy, baked casserole that feels indulgent yet fits perfectly into a low-carb lifestyle. I often make it when I want a dinner that impresses without hours in the kitchen. The combination of tender shrimp and lump crabmeat with a spiced mayo blend bakes into a golden, savory dish that pairs beautifully with a crisp salad or roasted vegetables.

15 min Prep time 30 min Cook time 45 min Total time 4 Servings 580 Calories
Michele's Crab and Shrimp Imperial

Ingredients

  • cooking spray
  • pounds peeled and deveined extra large shrimp
  • extra large eggs
  • /4 cup mayonnaise
  • tablespoon prepared yellow mustard
  • dashes hot pepper sauce
  • teaspoons seafood seasoning (such as Old Bay)
  • tablespoon dried tarragon
  • salt and pepper to taste
  • (6 ounce) cans crabmeat, drained

Instructions

  1. Step 1

    I start by preheating the oven to 350°F (175°C) and giving an 8x8-inch baking dish a light coating of nonstick spray. Toss the peeled shrimp into a food processor and pulse just until it forms a coarse paste—you want some texture, not a smooth purée. In a large mixing bowl, whisk together the eggs, mayonnaise, mustard, hot sauce, Old Bay, tarragon, salt, and pepper until smooth. Stir in the shrimp paste thoroughly. Now the delicate part: gently fold in the drained crabmeat, taking care not to break up those lumps too much. Spoon the mixture into the prepared dish and spread it evenly. Bake for about 30 minutes, until the top is lightly golden and the casserole is set. Let it rest a few minutes before serving

  2. Step 2

    a short rest helps it hold together when scooping. This dish is wonderful straight from the oven with a simple side of steamed asparagus.

Chef's Tip

For the best texture, avoid overprocessing the shrimp; a few coarse bits give the imperial a pleasant bite. I also like to top it with a sprinkle of paprika before baking for a touch of color and smoky depth.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F or microwave until warmed through; the oven will keep the top from becoming soggy.

Variation Tips

Swap the shrimp for scallops if you prefer, or mix in some lump crab for extra texture. For a spicy kick, add a diced jalapeño. Serve over cauliflower rice or alongside sautéed spinach to keep it strictly keto.

Frequently Asked Questions