CRAB IMPERIAL
This is a recipe that is a favorite of many of us coastal Delaware natives. Our newly elected Vice -President, Joe Biden, has more than likely been served this when he came to political dinners. There are many varied crab imperial recipes, but this is one we enjoy. I hope you will try it and tell me what you think.
Provided by Debaylady
Categories Crab
Time 40m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 10
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.
CRAWFISH IMPERIAL
Provided by Emeril Lagasse
Categories appetizer
Time 40m
Yield 4 appetizer servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F. In a large skillet, over medium heat, add the oil. Add the onions, peppers, and celery. Season with salt and cayenne. Saute for about 5 minute, or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and hot pepper sauce. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs and remaining mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.
- Combine all ingredients thoroughly.
EMERIL'S CRAB CAKES
Steps:
- Heat the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside.
- In a food processor with a metal blade, process 1 egg and remaining lemon juice for 1 minute. With the machine running, slowly add 1 cupvegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper.
- Fold the cooled sauteed vegetables into the crab mixture. Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture. Mix gently but thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper. In another bowl, whisk the remaining egg with the water. Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning. Serve with Maw-Maw's Slaw and Creole Tartar Sauce.
- Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour.
- Serve chilled. The slaw can be made (or chilled) 3 hours ahead.
- Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
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.
EMERIL'S CRAB IMPERIAL
The title says it all! Updating 8/3/07-- I made this again and added 2 scallions, some yellow peppers and a tbsp of creole seasoning. It was a great addition to the original recipe.
Provided by chia2160
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF.
- In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt and white pepper.
- Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.
- Divide the crabmeat among 4 shallow ramekins.
- Sprinkle 1 tablespoon each breadcrumbs and cheese on top of each and bake until warmed through and browned on top, about 12-15 minutes.
- Sauté the pea shoots in oil for 1-2 minutes,season with salt, remove. Serve alongside the crab.
Nutrition Facts : Calories 101.3, Fat 9.5, SaturatedFat 1.4, Cholesterol 48, Sodium 583.6, Carbohydrate 2.6, Fiber 0.3, Sugar 0.6, Protein 2.4
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.
CRAB IMPERIAL
Make and share this Crab Imperial recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 284.3, Fat 5.9, SaturatedFat 2, Cholesterol 138.2, Sodium 752, Carbohydrate 25.3, Fiber 12.8, Sugar 3.2, Protein 34.9
EMERIL'S CRISPY SHRIMP BURGERS
Haven't made this yet, but I'm passing this along for all the "Emeril" fans out there! These look mighty tasty indeed!
Provided by yooper
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Tartar Sauce: In small bowl, combine ingredients.
- Refrigerate 1 hour.
- Burgers: In a large skillet, melt butter over medium heat.
- Add onion, celery, bell pepper, salt and cayenne; cook until softened, 6 minutes.
- Add shrimp, cook 3 minutes, until opaque.
- Transfer mixture to large bowl; let cool slightly.
- Add garlic, scallion, 1 egg and 1/2 cup breadcrumbs; mix.
- Divide into 4 equal portions; shape into 4 patties.
- In shallow bowl, combine flour with 1/2 teaspoon creole seasoning.
- In another shallow bowl, beat remaining egg with 1 Tablespoon of water.
- In third small bowl, combine remaining 1/2 cup bread crumbs and 1/2 teaspoon creole seasoning.
- Dredge each patty in flour mixture, then egg, then crumbs.
- In nonstick skillet, heat oil over medium heat.
- Add patties cook 3 minutes per side, to brown.
- Drain on paper towels.
- Spread buns with tartar sauce.
- Fill with patty, lettuce and tomato.
Nutrition Facts : Calories 459.2, Fat 15.3, SaturatedFat 3.5, Cholesterol 240.1, Sodium 1555.5, Carbohydrate 51.2, Fiber 3, Sugar 5.8, Protein 27.6
CRAB IMPERIAL BAKE
One of my favorite dishes to enjoy any time I have the opportunity to travel to the Tidewater area of Maryland.
Provided by KathyP53
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 281.7, Fat 20.9, SaturatedFat 10.9, Cholesterol 132.8, Sodium 812.6, Carbohydrate 10.5, Fiber 0.6, Sugar 1.1, Protein 13.2
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