Crab Imperial Recipe 45 Food

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:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the mayo, mustard, old bay seasoning, egg, parsley, Worcestershire sauce, hot sauce, lemon juice, and salt-free lemon pepper seasoning.
• Add the crab meat to the mayo mixture and fold gently. Place the crab mixture into a casserole dish and bake for 20 minutes. Broil for 1 minute.
• Garnish with fresh parsley and serve with fresh lemon, if desired. Enjoy!

LOW CARB CRAB IMPERIAL FOR TWO

Steps:

• Combine parsley, 1/2 tsp of lemon juice, egg, 1/2 tsp Old Bay, 1/2 tsp Worcestershire sauce, 1 1/2 oz mayonnaise, and melted butter in a medium bowl and whip until smooth.
• Place crabmeat in separate mixing bowl and pour mixture over top.
• Blend all ingredients together by tossing gently to avoid breaking lumps of crabmeat.
• Divide mixture into the individual ramekins and bake at 400 for 12-15 minutes.
• Meanwhile, combine remaining 1 1/2 oz of mayonnaise, half and half, Old Bay seasoning, lemon juice, and Worcestershire sauce in mixing bowl. Whip until smooth.
• Top each ramekin of baked crab with sauce and pinch of paprika.
• Broil until golden brown.
• Option: sprinkle with cheddar cheese.
• Serve.

" PHILLIPS CRAB HOUSE" CRAB IMPERIAL

Steps:

• In a large bowl, mix all ingredients, except crab meat.
• Add crab meat and turn lightly so as not to break up the lumps.
• Put in a buttered 2 quart casserole or fill 8 buttered individual baking dishes (shells) and top with cracer crumbs.
• Cover with melted butter. Sprinkle with paprika.
• Bake at 350°F for 15-20 minutes until bubbly and brown.
• Note: If desired, top with grated cheese last 5 minutes of baking.

CRAB IMPERIAL

Steps:

• Preheat oven to 375° Fahrenheit.
• In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika and one-half cup of the mayonnaise.
• Stir until well mixed and season with salt and pepper to taste.
• Spoon the crabmeat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise.
• Sprinkle Parmesan and breadcrumbs on top and bake in the hot oven for 15 to 20 minutes until heated through.
• Serve immediately.

BEST CRAB IMPERIAL

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.

CRAB IMPERIAL BAKE

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.

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.

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.