Eastern Shore Crab Imperial

CRAB IMPERIAL II



Crab Imperial II image

A tangy, rich crab dish that will be enjoyed by the family or by guest. Incorporate scallops and tiny shrimp to dress up the dish.

Recipe From allrecipes.com

Provided by Al P.

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 4

Number Of Ingredients 12

1 pound crabmeat
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon Old Bay Seasoning TM
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon dry mustard
1 egg, beaten
¼ cup fresh bread crumbs
1 teaspoon paprika
3 tablespoons butter
Calories450.2 calories
Carbohydrate8.1 g
Cholesterol166.1 mg
Fat33.7 g
Fiber0.7 g
Protein28.4 g
SaturatedFat9.4 g
Sodium1086.5 mg
Sugar1.1 g

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.

EASTERN SHORE CRAB CAKES



Eastern Shore Crab Cakes image

In Delaware, we're surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. -Cynthia Bent, Newark, Delaware

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 9

1 egg, lightly beaten
1/2 cup dry bread crumbs
1/2 cup mayonnaise
3/4 teaspoon seafood seasoning
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon white pepper
1 pound fresh lump crabmeat
2 tablespoons canola oil
Calories 599 calories
Fat44g fat (6g saturated fat)
Cholesterol235mg cholesterol
Sodium952mg sodium
Carbohydrate13g carbohydrate (1g sugars
Fiber1g fiber)
Protein35g protein.

Steps:

  • In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.,

CHESAPEAKE OYSTER STEW, CRISPY SOFT SHELL CRAB, MARYLAND JUMBO LUMP CRAB IMPERIAL EASTERN SHORE SWEET CORN PUDDING



Chesapeake Oyster Stew, Crispy Soft Shell Crab, Maryland Jumbo Lump Crab Imperial Eastern Shore Sweet Corn Pudding image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 50

Oil
6 jumbo Maryland soft shell crabs
1 cup whole milk
1/2 cup buttermilk
1/4 cup masa (also known as corn flour, which is available in your local supermarket)
1/2 cup all-purpose flour
Pinch seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup whole milk
1/4 cup cream
1 tablespoon sherry
1/2 lemon, juiced
Hot sauce, to taste
Worcestershire sauce, to taste
Seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
1 pound jumbo lump Maryland crabmeat
1/2 tablespoon chopped chives
1/2 tablespoon chopped parsley leaves
1/2 cup mayonnaise
1 ear Maryland Eastern Shore sweet corn
1 teaspoon butter
1 shallot, minced
1 garlic clove, minced
1 teaspoon seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
1 teaspoon sugar
12 ounces heavy cream
3 eggs
1 teaspoon butter
2 ounces country ham, diced small
1 ear Maryland Eastern Shore sweet corn, kernels removed
1 shallot, minced
1 garlic clove, minced
1 leek, chopped
6 ounces vermouth
1 cup oyster liquor (juice from the oysters) or substitute bottled clam juice
1 quart heavy cream
1 bay leaf
Salt and freshly ground black pepper
1 teaspoon seafood seasoning (recommended: Old Bay)
Hot sauce, to taste
18 Chesapeake oysters, shucked (may be purchased shucked and ready to go), reserve liquid
1 teaspoon chopped parsley leaves
1 teaspoon chopped chives
1 teaspoon chopped thyme leaves
Chives, for garnish, optional
Corn shoots, for garnish, optional

Steps:

  • For the Soft Shell Crab: Either preheat fryer, or a Dutch oven filled halfway with oil, to 250 degrees F. Clean crabs and cover with milk and buttermilk. Place in refrigerator until chilled, about 10 minutes. Mix together flours and seasonings. Remove crabs from milk and drain excess. Dip into seasoned flour and shake off excess. Carefully lower into preheated oil. Fry for approximately 3 minutes until crispy and golden brown. Remove from hot oil, drain, hold for final assembly.
  • Maryland Jumbo Lump Crab Imperial:
  • In a small saute pan, melt butter and whisk in flour to form a light roux. Cook roux briefly and stir in milk and cream. Keep stirring and bring to a boil. Add sherry, lemon juice, hot sauce, Worcestershire sauce, seafood seasoning and salt and pepper, to taste. Remove from heat, chill slightly, and fold in Maryland jumbo lump crabmeat, chives, parsley, and mayonnaise. Reserve for final assembly.
  • Eastern Shore Sweet Corn Pudding: Preheat oven to 300 degrees F. Cut kernels off of cob and scrape cob with the back of a knife to remove the "milk". Chop the cob into pieces. Heat butter in a saute pan and add shallots, garlic, corn, and cob. Saute briefly for 1 minute. Add seafood seasoning, sugar and salt and pepper, to taste and saute for an additional minute. Add cream and simmer for 2 minutes. Remove from heat and let mixture steep for a few minutes. Discard cob pieces and puree corn/crab mixture. Add 1/2 cup of heated mixture to the eggs and whisk continuously. Then whisk egg mixture back into heated liquid, also known as tempering. Strain and pour mix into 6 greased ramekins. Bake in preheated oven in a water bath until pudding sets, about 25 minutes. Remove from water and reserve warm for final assembly.
  • Chesapeake Oyster Stew: Heat butter in a saucepan and add ham, corn kernels, shallot, garlic, and leek. Stir and cook for 1 to 2 minutes. Add vermouth and oyster liquor (or bottled clam juice). Reduce by half and add cream. Turn down heat and simmer until slightly thickened. Add seasonings and taste. Turn off heat and add oysters and herbs. Reserve for final assembly.
  • Final Assembly: Preheat oven to 400 degrees F.
  • Carefully lift the top shell off the soft shell crabs and stuff with Maryland Crab Imperial. Bake in preheated oven for a few minutes while completing the dish. Place warm Eastern Shore Sweet Corn Pudding in a shallow heated bowl. Ladle Chesapeake Oyster Stew in bowl around the pudding with 3 Chesapeake oysters per serving. Carefully place Maryland Soft Shell Crab on the pudding. Garnish with chives and corn shoots from your local Maryland farmers market, if using!

EASTERN SHORE CRAB IMPERIAL



Eastern Shore Crab Imperial image

Recipe From epicurious.com

Provided by Jean Anderson

Categories     Food Processor     Shellfish     Bake     Mayonnaise     Crab     Fall

Yield Makes 6 servings

Number Of Ingredients 9

1 pound lump crabmeat, bits of shell and cartilage removed
2 slices firm-textured white bread
2 tablespoons unsalted butter, melted
2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch ground hot red pepper (cayenne)
2/3 cup mayonnaise (use light, if you like)
1/2 teaspoon dry mustard

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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