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If you want a fancy Delicious seafood dinner that’s easy to prepare this Keto Seafood Imperial Is the way to go. Scallops, shrimp and crab combined with a flavorful imperial sauce and baked to golden perfection. If you love seafood or are a pescatarian this is going to be a recipe you make over and over.
Seafood, Seafood and More Seafood Please!!
Lately I have definitely been on a seafood kick. Living in the mid Atlantic area I have access to plenty of fresh seafood to choose from. Seafood Imperial is very similar to a crab cake mixture except I add shrimp and scallops and don’t use any filler to bind. There was 5 good size portions making this dish significantly cheaper than if I ordered this at a restaurant. A rough estimate puts this recipe at about $10 per portion whereas I could see the same dish costing $25-$35 depending on the restaurant.
When buying fresh crab meat always pick through it looking for shells. If you’re using pasteurized crab there tends to be less shells. I decided that lump crab would be best for this recipe instead of the more expensive jumbo lump. Either one will be tasty but backfin or lump will save you around $10. Another reason to go with lump is that it acts as a natural binder to hold the rest of the seafood together.
How to Prepare Seafood Imperial
The easiest way to prepare the recipe is to blanch the shrimp and scallops for about 2 minutes in boiling water. Then shock the seafood in ice water to prevent them from over cooking. After the shrimp have cooled you can peel and devien the Shrimp. Cut the scallops and shrimp into bite size chunks and then add them to the bowl with your picked crab meat.
While the seafood is boiling you can prepare the sauce mixture. Simply combine the ingredients and whisk until smooth. Once your seafood is cooked, picked and chilled you can combine the sauce with the seafood. You’ll use about half of the imperial sauce mixed with the seafood. The rest will be poured over the seafood imperial five minutes before the dish is finished. The imperial sauce will bubble up and turn a beautiful golden color. The flavorful sauce really makes the seafood pop.
Scallop Shells are so Fancy
You can use any type of oven safe baking dish to cook the seafood imperial in but if you want to really impress I recommend these reusable scallop shells. First off they look cool and make for a beautiful presentation. The scallops shells also conduct heat and will keep the seafood imperial hot. I happen to have some stainless steel ones that I picked up years ago but the natural white shells work great.
Use Seafood Imperial as a Stuffing
You can use seafood imperial as a stuffing or topping for fresh fish, chicken breasts or even lobster tails. You’ll see it as an add on options at higher end restaurants and I tend to get it whenever it’s offered. Seafood imperial is also fantastic on top of a filet mignon. I personally think that a halibut filet topped with crab imperial is pretty close to the perfect meal. Check out this Stuffed Tilapia Video if you want to sea a few different ways to stuff fish.
I chose to use shrimp, crab and scallops but you can add any seafood you like. I’ve seen chopped clams, lobster and mussels used in recipes. Even a flakes mild white fish like flounder can be used in place of crab meat for an economical version. Depending on what seafood you have available you can customize your seafood imperial to your liking. Prosciutto Wrapped Asparagus or a Cauliflower Mushroom Risotto would be fantastic sides to serve with this mouthwatering seafood bounty.
More Keto Seafood Recipes
- Clams Casino
- Sriracha Lobster Roll Tacos
- Piccata Fish Cakes with Spicy Lemon Caper Aioli
- Chesapeake Crab Dip
- Smoked Whole Red Snapper
- Low Carb Crab Cakes with Remoulade Sauce
- Cook shrimp and scallops in boiling water for about 2 minutes then shock in ice water to stop cooking process.
- Peel the shrimp, cut into bite size pieces and quarter the scallops. Pick the crab meat looking for any bits of shell.
- In a separate bowl whisk all remaining ingredients to make imperial sauce. Pour half of the sauce into the shrimp, scallops and crab mixture. Gently fold to combine ingredients.
- Let mixture set up for 30 minutes in the fridge. Next portion out mixture into oven safe dishes. Bake at 425 for about 10-12 minutes until a light crust begins to form
- Then top the seafood with remaining imperial sauce mixture and continue baking for another 5-7 minutes until sauce turns golden brown.
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