TRADITIONAL MARYLAND CRAB IMPERIAL RECIPE
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.
CRAB IMPERIAL II
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
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
MARYLAND JUMBO LUMP CRAB IMPERIAL RECIPE - (3.7/5)
Provided by Tabatha
Number Of Ingredients 7
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 baking dish using ramekins or small prep bowls. Bake in 350°F oven for 20 minutes (top will turn golden brown) Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.
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.
BEST CRAB IMPERIAL
Got this from my mom's Crab Cookbook that looked like it was written in the 60's. There are many Crab imperial recipes but this one doesn't include mayo. Very delicious atop fish or shrimp or on sliced and toasted baguette.
Provided by Sarah L.
Categories Crab
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Melt butter and add flour, salt, pepper and mustard over medium heat.
- Heat and stir until smooth and bubbly.
- Slowly add half and half and bring to boil.
- Reduce heat and add green pepper and worchestershire.
- Fold in crabmeat and pour into 8" x 8" baking dish.
- Bake for 15-20 minutes or until lightly browned.
Nutrition Facts : Calories 320.8, Fat 22.3, SaturatedFat 13.6, Cholesterol 108.2, Sodium 1113.3, Carbohydrate 6.4, Fiber 0.3, Sugar 0.5, Protein 23.3
CRAB IMPERIAL (BALTIMORE STYLE)
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
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.
MARYLAND CRAB IMPERIAL
This is a wonderful crab dish, full of chunks of crab in a delicate cream sauce- no fillers here! This makes an elegant dinner entree for a special meal or can also be served as a first course. It can be made 2 to 3 hours ahead of when you want to serve it and refrigerated. Originally from a May 1983 issue of Bon Apetit magazine that featured Baltimore, Maryland.
Provided by Leslie in Texas
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Melt 2 tablespoons of butter in heavy small saucepan over medium heat.
- Add onion and stir until very lightly browned, about 5 to 8 minutes.
- Blend in flour, ground red pepper, white pepper and mace and stir 1 to 2 minutes.
- Add milk,half and half, and sherry and cook until thick and smooth, about 3 to 4 minutes.
- Remove from heat;stir in mayonnaise, lemon juice and salt; set aside.
- Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.
- Add crab and cook 1 minute, being careful not to break up chunks.
- Gently fold sauce into crab.
- Spoon mixture into 5 or 6 cup au gratin dish.
- * Recipe can be prepared 2 to 3 hours ahead to this point. Cover tightly with foil and refrigerate immediately.
- Sprinkle top with paprika.
- Bake until mixture is bubbling and lightly browned, about 12 to 15 minutes.
- * If crab has been prepared ahead and chilled, cooking time may increase to 20-25 minutes.
- Serve immediately.
Nutrition Facts : Calories 454.6, Fat 27.4, SaturatedFat 11.8, Cholesterol 139.7, Sodium 668.5, Carbohydrate 17.2, Fiber 0.4, Sugar 3.1, Protein 28.2
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