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Keto Seafood Imperial

September 24, 2019
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Seafood Imperial keto recipe with shrimp, crab and scallops
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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.

Keto seafood Imperial

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.

Keto seafood imperial recipe shrimp and crab topped with low carb imperial sauce dusted with old bay seasoning

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.

Seafood Imperial Recipe with crab

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.

crab imperial with shrimp and scallops

More Keto Seafood Recipes

Seafood Imperial Recipe with crab

Keto Seafood Imperial

5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: French
Keyword: Seafood, Seafood Imperial
Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 5
Calories: 334kcal
Author: Culinary Lion



  • 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.


Calories: 334kcal | Carbohydrates: 2g | Protein: 34g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 238mg | Sodium: 1458mg | Potassium: 398mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 13mg | Calcium: 144mg | Iron: 2mg

Nutrition Facts
Keto Seafood Imperial
Amount Per Serving
Calories 334 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 238mg79%
Sodium 1458mg63%
Potassium 398mg11%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 34g68%
Vitamin A 283IU6%
Vitamin C 13mg16%
Calcium 144mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Keto seafood imperial

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Recipe Rating

9 comments on “Keto Seafood Imperial”

  1. 5 stars
    Wife made this for dinner tonight. Yet another hit from the Lion, I can't stop thinking about all the different ways to use this besides just being a great dish by itself thank you so much, keep them coming!

  2. 5 stars
    My mouth was watering just watching your awesome video Chef Frank! Cannot wait to try yet another FFR (Fabulous Frank Recipe!)

    1. Thank you so Much, I truly love this recipe and it was a very popular menu Item at some of my old restaurants

  3. STOKED to give this a try! For years I've been looking to replicate a stuffed shrimp dish that I loved in Portsmouth, RI - maybe this is it!? I watched your video and I noticed a couple of things (mustard and baking soda) that aren't here in the printed recipe. Should I start with the basic?

    1. the recipes are slightly different. the baking soda just adds a little lift and makes the dish lighter. Mustard is just personal preference. if you love mustard you can definitely add it. Its a fantastic recipe either way.

  4. I made this tonight and it was very good. But it didn't come out anything like the pictures. Not sure what i did wrong but I will definitely try this again.

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