Maryland Crab Imperial Recipes

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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.

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

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.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 8.1 g, Cholesterol 166.1 mg, Fat 33.7 g, Fiber 0.7 g, Protein 28.4 g, SaturatedFat 9.4 g, Sodium 1086.5 mg, Sugar 1.1 g

TRADITIONAL MARYLAND CRAB IMPERIAL RECIPE



Traditional Maryland Crab Imperial Recipe image

A traditional Maryland favorite! This Crab Imperial is absolutely delicious with ingredients that compliment the delicacy of the crab meat without overpowering it.

Provided by Housewives of Frederick County

Categories     Appetizer     Dinner

Time 40m

Number Of Ingredients 12

4 tbsp Butter
3 tbsp Flour
1 cup Milk
1 lb Crab Meat, Lump
1 Egg, beaten
½ cup Pimiento, diced (Buy it sliced and dice it yourself)
3 tbsp Mayonnaise
1 tsp Dry Mustard
Salt & Pepper, to taste
Old Bay Seasoning, to taste
½ cup Bread Crumbs or Sliced Bread broken up into small pieces
Butter, thinly sliced

Steps:

  • Add butter, flour, and milk to a sauce pan and heat over medium heat, while stirring, until it's well blended and thickens. Allow to cool slightly.
  • Transfer your white sauce to a large bowl and mix in the crab meat, beaten egg, pimiento, mayonnaise, dry mustard, salt & pepper.
  • Place mixture into 4 crab shells, scallop shells, or individual baking dishes.
  • Sprinkle equal amounts of bread crumbs, Old Bay Seasoning, & thin slices of butter to cover the tops of each serving.
  • Bake in 350 degree fahrenheit oven for approximately 15 minutes. Then turn your oven on broil for 3 to 4 minutes, while keeping a close eye on them, to brown the tops.

MARYLAND STYLE CRAB IMPERIAL



Maryland Style Crab Imperial image

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

1 lb jumbo lump crabmeat (or lump)
½ cup Hellman's Mayonnaise
1 tsp sugar
1 tsp old bay
1 tsp Italian parsley (finely chopped )
1 large egg lightly beaten (lightly beaten (for a richer version use two egg yolks))
½ tsp lemon juice
old bay (sprinkle on top of the finished crab imperial before baking)

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



Crab Imperial image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 9

1/4 large green pepper, diced
1 tablespoon butter
1 pound Chesapeake Bay crabmeat
Salt and pepper
1 tablespoon mustard
4 tablespoons mayonnaise
Dash Worcestershire sauce
1/2 cup bread crumbs
Crab boil seasoning

Steps:

  • Saute green pepper in butter until translucent, but not brown.
  • Add to crabmeat, salt and pepper. Stir in mustard, mayonnaise and Worcestershire sauce. Put in buttered casserole. Top with bread crumbs, a few pats of butter, and sprinkle with crab boil seasoning. Bake for 25 minutes in a preheated 375 degree F. oven.

EASTERN SHORE CRAB IMPERIAL



Eastern Shore Crab Imperial image

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.

CRAB IMPERIAL (BALTIMORE STYLE)



Crab Imperial (Baltimore Style) image

This serves 3-4 people as an entree or 5-6 people as an appetizer. If you have any questions, you can e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb crabmeat (lump or backfin)
4 tablespoons butter (1/2 stick, unsalted)
2 teaspoons shallots (chopped very fine or minced)
2 tablespoons flour
3/4 cup half-and-half
1/8 teaspoon white pepper
1/8 teaspoon ground mace
2 tablespoons sherry wine
3 tablespoons mayonnaise
2 egg yolks (well beaten)
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon lemon juice
paprika (sprinkle on top)

Steps:

  • Preheat oven to 450 degrees F.
  • Melt butter in a heavy small saucepot over medium heat. Add shallot and stir until very lightly browned, about 5 to 8 minutes.
  • Blend in flour, white pepper and mace and stir 1 to 2 minutes.
  • Add half-and-half, egg yolks, dry mustard, Worcestershire sauce, and sherry and cook until thick and smooth, about 3 to 4 minutes.
  • Remove from heat and stir in mayonnaise, lemon juice and salt, and gently fold crabmeat into sauce, being careful not to break up chunks.
  • Fill either shells, oven-proof shells, ramekins, or small oven-proof bowls.
  • Sprinkle tops with paprika.
  • Place onto a cookie sheet and bake until mixture is bubbling, about 12 to 15 minutes, and serve immediately.

RACHEL'S CRAB IMPERIAL



Rachel's Crab Imperial image

Chunks of crab meat are baked in a creamy sauce underneath a buttery crust in this quick and easy recipe.

Provided by Lisawas

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon margarine
2 tablespoons all-purpose flour
2 cups milk
1 pound cooked crabmeat
2 teaspoons Worcestershire sauce
½ green bell pepper, minced
1 egg, beaten
salt and ground black pepper to taste
cayenne pepper to taste
2 slices white bread, crumbled into fine breadcrumbs
1 tablespoon melted butter

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.

Nutrition Facts : Calories 305.6 calories, Carbohydrate 17.5 g, Cholesterol 150.2 mg, Fat 11.1 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 4.5 g, Sodium 661.5 mg, Sugar 7 g

CRAB IMPERIAL BAKE



Crab Imperial Bake image

One of my favorite dishes to enjoy any time I have the opportunity to travel to the Tidewater area of Maryland.

Provided by KathyP53

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb fresh crabmeat, picked over for shells
2 large eggs, well beaten
10 saltine crackers, finely crushed
1/4 cup heavy cream
3/4 teaspoon dry mustard
1/4 teaspoon Old Bay Seasoning
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 (2 ounce) jar chopped pimiento
3 tablespoons butter, melted
1/2 teaspoon Worcestershire sauce
4 tablespoons mayonnaise
6 tablespoons butter, melted
1/2 cup dry breadcrumbs
paprika

Steps:

  • Preheat oven to 450 degrees.
  • Butter 8 individual custard dishes or ramekins.
  • Set aside crabmeat. Combine next 10 ingredients (through mayonnaise)in medium bowl. Stir until well blended. Fold in crabmeat.
  • Stir 6 tablespoons melted butter and bread crumbs together in small bowl.
  • Spoon crab mixture into individual dishes. Top each with buttered crumbs. Sprinkle with small amount of paprika. Bake 12-15 minutes until golden brown and bubbly.

Nutrition Facts : Calories 281.7, Fat 20.9, SaturatedFat 10.9, Cholesterol 132.8, Sodium 812.6, Carbohydrate 10.5, Fiber 0.6, Sugar 1.1, Protein 13.2

CRAB IMPERIAL CASSEROLE



Crab Imperial Casserole image

The recipe serves eight, but plan to double it. Fresh mushrooms and lump crabmeat make it hard to turn down seconds of this rich casserole. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

3 cups uncooked spiral pasta
1-3/4 cups sliced fresh mushrooms
5 tablespoons butter, cubed
2 tablespoons all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups 2% milk
4 cans (6 ounces each) lump crabmeat, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup crushed butter-flavored crackers

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.

Nutrition Facts : Calories 344 calories, Fat 12g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 806mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

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