Atlantic Imperial Crab Food

SEAVIEW CRAB IMPERIAL

Steps:

• In skillet over medium heat, saute the peppers in the butter until soft. Allow to cool.
• In a large bowl, mix all the ingredients except the crab meat together.
• Gently fold in crab meat, trying to keep the chunks from breaking up. Do not over mix.
• Spoon evenly into 6 buttered scallop shells or individual casserole dishes. Sprinkle lightly with paprika (I use Old Bay) Even though it's not in the original recipe, I always put an additional tiny pat of butter on top of each one before I bake them. You just can't have too much butter when you're eating this!
• Bake at 350 for about 15 minutes. Serve garnished with lemon wedges.

EASTERN SHORE CRAB IMPERIAL

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

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.

CRAB IMPERIAL

Steps:

• Gently go through the lump crab meat for any shell fragments. Set crab meat aside.
• Mix mayonnaise, Worcestershire sauce, salt and egg together until well blended.
• Fold in the sauteed peppers and drained pimentos.
• Very carefully, fold in the crab meat lumps until coated with mayonnaise mixture.
• Place in buttered casserole dish.
• Casserole Topping:.
• In small bowl, mix together the egg yolk and the mayonnaise.
• Now spoon on top of the casserole filled with crab mixture.
• Sprinkle the Old Bay seasoning on top.
• Bake 350 degrees for 25 minutes or until browned. May serve with lemon wedges.

CRAB IMPERIAL (BALTIMORE STYLE)

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.

OLNEY INN IMPERIAL CRAB

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.

ATLANTIC IMPERIAL CRAB

Steps:

• In a small bowl, add the lightly beaten eggs, the dry mustard, Worcestershire and Tabasco sauce.
• In a large bowl, add all the crabmeat, green pepper, and pimento. Pour in the beaten egg mixture and enough mayonnaise to hold mixture together. Very gently mix all ingredients together being careful not to break up the lumps of crabmeat.
• Butter a 2 quart casserole or 8 large crab pryex shells.
• Fill casserole or shells with crab imperial.
• Spread with mayonnaise. Sprinkle with paprika.
• Bake in 350 degree oven until heated through, bubbly, and brown (about 20-25 minutes for the casserole; less for the crab shells). Watch carefully.
• Serve with tartar sauce, if desired.
• Have ample lemon wedges available for those who like to squeeze lemon juice on their crab imperial.