Olney Inn Imperial Crab Recipes

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OLNEY INN IMPERIAL CRAB



Olney Inn Imperial Crab image

The Maryland Olney Inn opened in 1926 in Mechanicsberg, MD, (now Olney, MD) in the Farquhar home, with 3 tables. It soon became "the place to go" and was frequented by FDR. It burned in 1978 in spite of 18 pieces of equipment and more than 100 firefighters. This recipe is simple, elegant and delicious. Our traditional Christmas Eve family dinner.

Provided by NurseJaney

Categories     Crab

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs lump crabmeat
1/2 cup mayonnaise, plus extra for garnish
2 teaspoons pimientos, chopped
1 teaspoon capers, whole
1 tablespoon Worcestershire sauce
1 teaspoon salt
6 drops Tabasco sauce
paprika
parsley or pimento strips

Steps:

  • Place crabmeat in large bowl, after removal of cartilage and shell.
  • Mix mayonnaise, pimento, Worcestershire sauce, salt, and Tabasco together.
  • Pour over crabmeat and toss GENTLY, not to break lumps.
  • Divide crabmeat between 8 shell-shaped baking dishes.
  • Top each shell with 1 tablespoon mayonnaise.
  • Sprinkle with paprika.
  • Place baking shells on shallow baking pan (jelly roll type).
  • Bake at 375°F for 20 minutes.
  • Garnish with sprig of parsley, or cross 2 strips of pimento.

Nutrition Facts : Calories 183.9, Fat 6.3, SaturatedFat 0.9, Cholesterol 89.9, Sodium 856.6, Carbohydrate 5.1, Sugar 1.2, Protein 25.4

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.

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