Seaview Crab Imperial

"This recipe is from The Seaview Country Club which is located outside of Atlantic City, NJ. I usually make a half recipe for my little family. The taste and texture is superb! Try it served with your favorite risotto. It was published in 1993 in the Atlantic City Press and I've been making ever since. It was originally sent in by Cyril Woburn of Galloway Twp, NJ. Many thanks to Cyril!!!"
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
6 individual casseroles




  • In skillet over medium heat, saute the peppers in the butter until soft. Allow to cool.
  • In a large bowl, mix all the ingredients except the crab meat together.
  • Gently fold in crab meat, trying to keep the chunks from breaking up. Do not over mix.
  • Spoon evenly into 6 buttered scallop shells or individual casserole dishes. Sprinkle lightly with paprika (I use Old Bay) Even though it's not in the original recipe, I always put an additional tiny pat of butter on top of each one before I bake them. You just can't have too much butter when you're eating this!
  • Bake at 350 for about 15 minutes. Serve garnished with lemon wedges.

Questions & Replies

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  1. This was really good! My husband said "I'd pay money for that." I halved the recipe; I probably could have used the original amount of peppers, though. I diced them pretty finely. I also topped with a small pat of butter and used Old Bay. I will make this everytime crab goes on sale in my area! (Pittsburgh is not known for seafood, lol.)
  2. Well, from your neighbor to the south, I applaud New Jersey's rendition; specifically *The Seaviews* recipe of crab imperial and all the components of such. Maryland (style) is a bit different, but this does not suffer in any way, shape, or form. In fact; it is easier, and oh so tasty. I grabbed a couple of peppers, both green/red off the garden stalks, melted the butter, and away we went. I followed this exactly, except picked my own crabs, and halved the recipe. I was pretty darn close to 12 ounces of crabmeat that did include all parts (lumb, and claw) but this didn't matter, oh, you have a winner on your hands, and I am so glad that you shared this delightful recipe. I served this atop a piece of fresh catfish fillet, that had been broiled, turned over, and I put this delightful taste sensation on top. Finished baking it, and presto, a meal planned for a King. Made for *Everyday is a Holiday Tag Game* June 2009
  3. What a waist of good crab. This had no flavor and since it was a new recipe for me I followed it to the letter. Not sure what I am going to do with the remaining dishes of crab. Won't be making this again.


I'm a full-time Realtor for Century 21 Graham Realty during the day and at night I'm a wife and mother of one 6 year old daughter, Angelina plus one small dorkie dog (dachshund-yorkie mix) named Petey. I love to cook and experiment with new recipes. I've been collecting cookbooks (I have a few hundred) and recipes for as long as I can remember. I like to buy recipe boxes at yard sales and auctions and peak through them for yummy recipe gems. I've found some really amazing recipes that way. I'm a huge fan of Le Creuset enameled cast iron cookware. I've been collecting different pieces for a few years now. I always considered myself a great cook but these pans raise things to a whole new level. I'm planning to post all of my favorite recipes that I've collected over the years. I have all these clippings and pieces of paper and magazine clips that are everywhere. My recipe boxes are packed with these things and it's time to organize the whole mess. I suppose it will take years (did I say years?!?) to get them all posted but it's worth it. So keep checking back to my posts for new goodies. I can't wait to see what long lost gems turn up. I've already run across several of my old favs. Isn't it nice to have all your best recipes all organized right here? I've also been printing them out and putting them in a nice new binder where I can actually find them when I want to make them. I LOVE this site. I have found some of the best recipes EVER right here on 'Zaar. There are some fantastic cooks here and I just want to say "Thank you" to all of you who have made me look like the greatest cook on the planet with your wonderful recipes. I try to make as many new ones each week as I can. It's so much fun experimenting. My DH of 9 years is my guinea pig- he will eat ANYTHING I put in front of him. My little girl... well, she's more of a challenge to please. Not really picky but she doesn't really like meat or stuffing or peppers or mushrooms or.... oh, the new one is onions. I could go on but you get the idea. You probably have or had one just like her. They seem to learn all about these things that they don't like at school. All of the sudden...they don't like something they've been eating for 3 years because their friend "Alyssa" doesn't like it. What a challenge it is feeding these little creatures! That's her and Petey in the picture above. <img src=""> <img src=""> <img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"><img src="" border="0" alt="Photobucket"> <img src="" ><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Susie's Banner for Newest Zaar Tag"><img src=""> <img src=""><img src=""> <img src=""> <img src=""> <img src=""><img src="" border="0" alt="Photobucket"><IMG src =""> <img src =""> <img src=""> <img src=""> <img src="">
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