Crabmeat Imperial With Artichokes Recipes

BRENNAN'S CRABMEAT IMPERIAL

Steps:

• Preheat oven to 375º.
• In a large bowl, combine the crab meat, scallions, bell pepper, pimiento, egg yolk, dry mustard, artichoke hearts, paprika, and one-half cup of the mayonnaise. Stir until well mixed and season with salt and pepper to taste.
• Spoon the crab meat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise. Sprinkle Parmesan and bread crumbs on top and bake for 15-20 minutes until heated through. Serve immediately.

CRAB IMPERIAL

Steps:

• Preheat oven to 375° Fahrenheit.
• In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika and one-half cup of the mayonnaise.
• Stir until well mixed and season with salt and pepper to taste.
• Spoon the crabmeat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise.
• Sprinkle Parmesan and breadcrumbs on top and bake in the hot oven for 15 to 20 minutes until heated through.
• Serve immediately.

RACHEL'S CRAB IMPERIAL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x9-inch baking dish.
• Melt the margarine in a large saucepan over medium heat. Stir in the flour, and cook a few minutes until the bubbles begin to subside. Whisk in the milk, and cook over medium-high heat until thickened. Stir in the crabmeat, Worcestershire sauce, green pepper, and beaten egg. Season to taste with salt, black pepper, and cayenne pepper. Cook, stirring constantly until quite thick. Spoon into the prepared baking dish.
• Place the breadcrumbs into a mixing bowl, and drizzle with the melted butter. Toss together until the breadcrumbs are evenly moistened with butter. Sprinkle the breadcrumbs evenly over the crab mixture.
• Bake in the preheated oven until the casserole has firmed and the bread crumbs are golden brown, 10 to 15 minutes.

CRABMEAT IMPERIAL FROM COMMANDER'S PALACE

Steps:

• Preheat oven to 350°F.
• In a large skillet, sauté onions, bell pepper, celery, and green onions in melted butter.
• Add salt, pepper, garlic powder, and pimento. Sauté for about 15 minutes.
• Remove from heat and add mayonnaise, mustard, Worcestershire, and Tabasco. Let cool.
• In large mixing bowl, ladle sauce over crabmeat and fold gently with hands to coat crabmeat.
• Using your hands, fill individual casserole pans or large shells with crabmeat. Thinly coat the top with mayonnaise. Sprinkle with paprika.
• Bake until bubbly.

ARTICHOKE AND CRAB SPREAD

Steps:

• Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
• Pour dip into a non-metallic bowl, and chill for 1 hour.
• Serve with crackers or vegetables.

ARTICHOKE AND CRABMEAT TRIANGLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
• Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
• Bake for 12 minutes, or until golden brown. Serve hot.

HOT ARTICHOKE AND CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
• Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

CREAMED CRABMEAT WITH ARTICHOKE HEARTS

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat.
• Saute/stir mushrooms, green onions, and onions unti tender; drain.
• Press mushroom mixture, crabmeat, and artichoke hearts between paper towels to remove excess moisture; set aside.
• Add 1/2 cup butter to a saucepan; let butter melt over low heat; add in flour and stir until smooth.
• Gradually add in whipping cream; cook and stir constantly over medium heat until mixture is thickened and bubbly.
• Add in white wine and remaining ingredients; stir to combine.
• In a greased 13x9 inch baking dish, layer half the crabmeat, artichoke hearts, and mushroom mixture.
• Top with half the cream sauce.
• Repeat layers and top with remaining sauce.
• Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.

CRAB IMPERIAL II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly.
• In an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter.
• Bake in a preheated oven for 20 minutes.

CRAB IMPERIAL CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in crab and soup until blended., Drain pasta. Add crab mixture; toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cracker crumbs. , Bake, uncovered, 25-30 minutes or until bubbly.

CRABMEAT IMPERIAL WITH ARTICHOKES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika, and 1/2 cup of the mayonnaise.
• Stir until well mixed, then season with salt and pepper to taste.
• Spoon the crabmeat mixture into four 1-cup baking dishes and cover with remaining mayonnaise.
• Sprinkle Parmesan and bread crumbs on top and bake in the hot oven for 15 to 20 minutes, until heated through.