Crab Imperial Recipe With Sherry Food

MARYLAND STYLE CRAB IMPERIAL

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.

VIRGINIA CRAB IMPERIAL

Steps:

• Preheat oven to 400°F. Spray 4 (8-ounce) ramekins or one (1-quart) casserole dish with cooking spray and set aside.
• Sauté the bell pepper and onion in butter to soften. Cool before mixing.
• In a large bowl, whisk together ½ cup of the mayonnaise, Dijon mustard, Worcestershire sauce, egg, pepper and Old Bay seasoning. Stir in the cooled vegetables. Add the crab and gently fold to mix, being careful not to break up the crab.
• Divide the mixture among the 4 prepared dishes. Use the remaining ¼ cup of mayonnaise to spread about 1 tablespoon on top of each dish. Sprinkle with Parmesan cheese.
• Bake for about 20 minutes, or until browned and bubbly.

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.

BAKED CRAB-STUFFED SHRIMP IMPERIAL

Steps:

• Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all Imperial Stuffing ingredients until thoroughly blended.
• Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine.
• Bake in a preheated 350° oven for 15 to 20 minutes, or until tails curl and stuffing is lightly browned.
• Serve immediately.

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.

PORTABELLA MUSHROOMS TOPPED WITH CRAB IMPERIAL A LA JOHN SHIELDS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• SAUTE MUSHROOMS:.
• Melt the butter in a skillet large enough to hold your mushrooms at one time. Saute the mushroom caps for 5 minutes, or until barely tender.
• Pour in the sherry, turn up the heat, and reduce the liquid by half.
• Remove from the heat and let cool.
• Meanwhile line a baking/broiling tray with aluminum foil. Place the mushroom caps on the tray, reserving the butter/sherry liquid in the skillet.
• MAKE CRAB MIXTURE:.
• Saute the bell peppers and mushrooms in the reserved butter/sherry liquid until soft. Set aside.
• Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.
• Place the crabmeat in a mixing bowl and pour the seasoned mayonnaise mixture over it. Toss gently.
• Spoon the crabmeat mixture on top of the mushroom caps (already on the aluminum-foil-lined trays).
• Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
• MAKE IMPERIAL TOPPING:.
• Meanwhile, combine all Imperial Topping ingredients in a small bowl and mix well.
• Preheat the broiler.
• Spoon the topping evenly over each mound of crabmeat.
• Broil for 1 to 2 minutes, or until nicely browned. (If broiler is unavailable, brown the top in the oven. It will take a bit longer.).
• Serve immediately. Serves 4.

CRAB NEWBURG

Steps:

• Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil.

CRAB IMPERIAL CASSEROLE

Steps:

• Saute onion, celery and fennel in 1 tbl. of butter until soft and translucent being careful not to brown much or burn, over med heat about 5 minute Add pinches of salt and pepper to taste, remove from heat. Add remaining butter and let melt in pan, set aside.
• In medium bowl, whisk eggs with cream and mayo. Stir in next 6 ingredients through crackers.
• Fold in onion mixture, gently fold in crabmeat, stir in sherry.
• Pour into buttered casserole dish, preferably glass dish so you can monitor the browning on the sides, but any dish will do.
• Top with shredded cheese and sprinkle with paprika. I used fresh parmesan on top of the cheddar blend for a slight crust.
• Bake 20-30 minute at 400 degrees, or until lightly browned and bubbly. Enjoy!

CRAB IMPERIAL II

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.