Seafood Imperial is inspired from Crab Imperial, a recipe that is believed to have originated from the Thompson’s Sea Girt House dating back to the early 19th century. It’s a regional favorite of the Baltimore area and combines Maryland, Native American, British, and African American traditions and cooking styles.

This low carb version skips the traditional béchamel-type or flour-butter-milk sauce for one that is keto. It also excludes the bread crumb topping.

It’s traditionally served in scallop shells, but you can cook and serve it in a ramekin or small gratin dish. It pairs well with salads or roasted vegetables.