Crab Imperial From Ocean City Md Recipes
MARYLAND STYLE CRAB IMPERIAL
Crab Imperial is a timeless dish made with fresh lump crabmeat. You'll love how easy it is to make this classic dish almost as much as you'll love eating it! This dish can be made with your favorite type of crabmeat and can be used as a stuffing mix for lobster, shrimp, mushrooms and fish.
Provided by Chef Dennis Littley
Categories Entree
Time 30m
Number Of Ingredients 8
Steps:
- Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
- Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
- place portions in the baking dish of your choice, using ramekins or small casserole dishes
- Spinkle tops of crab imperial with old bay or paprika.
- Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
- Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.
Nutrition Facts : Calories 408 kcal, Carbohydrate 2 g, Protein 29 g, Fat 30 g, SaturatedFat 4 g, Cholesterol 133 mg, Sodium 340 mg, Sugar 2 g, ServingSize 1 serving
CRAB IMPERIAL FROM OCEAN CITY, MD
I found this recipe in an article I was reading about Ocean City, MD. It said this recipe came from "St. Paul by the Sea" cookbook which includes many recipes from the various hotels there. This is sooo wonderful! I can't tell you if this came from a hotel or from a local there. No specific amount, other than 'just a bit' of green pepper was printed. The recipe is unusual as it says crackers must be ground fine as sugar. Interesting.
Provided by Debaylady
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Carefully examine crabmeat for shell and remove any found.
- In a medium bowl, add crabmeat and other ingredients.
- Very gently fold ingredients together.
- Coat ramekins or glass crab shells with melted butter. Fill with crab imperial.
- * I like to sprinkle the top with a little paprika at this point.
- Place a teaspoon of mayonnaise on top.
- Bake in hot 400 degree oven for about 15 minutes. Watch carefully. When mayonnaise browns, remove from oven.
- * Serve with wedges of lemon.
Nutrition Facts : Calories 162, Fat 4.4, SaturatedFat 0.7, Cholesterol 90.6, Sodium 491.8, Carbohydrate 6.4, Fiber 0.6, Sugar 1.3, Protein 23.1
" PHILLIPS CRAB HOUSE" CRAB IMPERIAL
I found a Laurel School Alumni Cookbook in a local antique store. It has many marvelous recipes including this one from "Phillips Crab House" in Ocean City, MD. It is printed on page 130 and was submitted by my friend and co-worker, Sharon Whaley. I have not made it yet, but am adding it here for those who like to try recipes from famous restaurants.
Provided by Debaylady
Categories Crab
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix all ingredients, except crab meat.
- Add crab meat and turn lightly so as not to break up the lumps.
- Put in a buttered 2 quart casserole or fill 8 buttered individual baking dishes (shells) and top with cracer crumbs.
- Cover with melted butter. Sprinkle with paprika.
- Bake at 350°F for 15-20 minutes until bubbly and brown.
- Note: If desired, top with grated cheese last 5 minutes of baking.
Nutrition Facts : Calories 227, Fat 10.7, SaturatedFat 3.9, Cholesterol 153.3, Sodium 576.3, Carbohydrate 4.6, Fiber 0.1, Sugar 1.1, Protein 27.1
EASTERN SHORE CRAB IMPERIAL
Provided by Jean Anderson
Categories Food Processor Shellfish Bake Mayonnaise Crab Fall
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 400°F. Lightly coat 6 large scallop shellswith nonstick cooking spray or, if you prefer, lightly coat a 6-cup au gratin pan or shallow casserole; set aside. Place the crab in a medium-size mixing bowl and set aside also.
- 2. Tear the bread into small chunks, letting them drop into a mini food processor fitted with the metal chopping blade. Using 3 to 4 brisk pulses, reduce to moderately coarse crumbs. Drizzle the melted butter over all and pulse 2 to 3 times to incorporate. The crumbs should now be moderately fine. Tip onto a piece of wax paper and reserve.
- 3. Add the parsley, salt, black pepper, and cayenne to the processor (no need to wash the bowl or blade), and pulse briskly 3 to 5 times until the parsley is coarsely chopped.
- 4. Add the mayonnaise and mustard and churn until smooth, about 5 seconds. Scoop on top of the crab and toss lightly to mix.
- 5. Mound the crab mixture in the scallop shells or spread evenly in the augratin dish, and scatter the buttered crumbs on top.
- 6. Bake uncovered on the middle oven rack until bubbling and touched with brown, 12 to 15 minutes.
- 7. Serve at once, accompanying with a tartly dressed salad of greens. Roasted asparagus spears also make a delicious accompaniment.
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