Imperial Crab Casserole Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB IMPERIAL



Crab Imperial image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 9

1/4 large green pepper, diced
1 tablespoon butter
1 pound Chesapeake Bay crabmeat
Salt and pepper
1 tablespoon mustard
4 tablespoons mayonnaise
Dash Worcestershire sauce
1/2 cup bread crumbs
Crab boil seasoning

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



Emeril's Crab Imperial image

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

1 1/2 cups lump crabmeat, picked over to remove any shell and cartilage
1 cup homemade mayonnaise
2 tablespoons finely chopped green bell peppers
2 tablespoons finely chopped red bell peppers
1 tablespoon minced shallot
1 tablespoon minced parsley
1 1/2 teaspoons minced tarragon
1/2 teaspoon salt
1/4 teaspoon white pepper
2 -4 tablespoons black caviar
1/4 breadcrumbs
1/4 finely grated parmesan cheese
1/2 lb fresh pea shoots
2 tablespoons vegetable oil
1/4 teaspoon salt

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



Best Crab Imperial image

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

1 lb crabmeat
5 tablespoons butter
2 tablespoons flour
salt and pepper
1 teaspoon dry mustard
1 cup half-and-half
1/4 cup green pepper, minced
1 teaspoon Worcestershire sauce

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



Crab Imperial image

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

1 lb backfin jumbo lump crab meat
4 tablespoons mayonnaise (do NOT use low-fat)
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 egg, slightly beaten
2 tablespoons chopped green peppers, sauteed
2 tablespoons chopped pimiento, drained
1 egg yolk
2 tablespoons mayonnaise (do NOT use low-fat)
1/8 teaspoon Old Bay Seasoning

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)



Crab Imperial (Baltimore Style) image

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

1 lb crabmeat (lump or backfin)
4 tablespoons butter (1/2 stick, unsalted)
2 teaspoons shallots (chopped very fine or minced)
2 tablespoons flour
3/4 cup half-and-half
1/8 teaspoon white pepper
1/8 teaspoon ground mace
2 tablespoons sherry wine
3 tablespoons mayonnaise
2 egg yolks (well beaten)
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon lemon juice
paprika (sprinkle on top)

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 CASSEROLE



Crab Imperial Casserole image

YUM! Fennel adds a subtle sweet note, but you can omit if it's not on hand. You can also adjust sherry to taste, I just love sherry with creamy crab dishes. This recipe calls for a casserole dish but use individual ramekins if desired, just adjust to a shorter baking time.

Provided by c.walsh

Categories     Crab

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb crabmeat, picked free of shells
1/2 onion, finely diced
1/4 cup celery, finely diced
1/4 cup fennel, finely diced
3 tablespoons butter
2 eggs, beaten
1/4 cup heavy cream
4 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
3/4 teaspoon Old Bay Seasoning
3/4 teaspoon dry mustard
1/2 teaspoon garlic powder
cayenne, pinch
10 Ritz crackers, crushed finely
1 tablespoon dry sherry
1 cup cheddar cheese, blend shredded
paprika, pinch (smoked paprika if you have it)

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!

Nutrition Facts : Calories 310.1, Fat 21.4, SaturatedFat 11, Cholesterol 144.9, Sodium 917.1, Carbohydrate 5.6, Fiber 0.4, Sugar 1.5, Protein 21.3

CRAB IMPERIAL CASSEROLE



Crab Imperial Casserole image

The recipe serves eight, but plan to double it. Fresh mushrooms and lump crabmeat make it hard to turn down seconds of this rich casserole. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

3 cups uncooked spiral pasta
1-3/4 cups sliced fresh mushrooms
5 tablespoons butter, cubed
2 tablespoons all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups 2% milk
4 cans (6 ounces each) lump crabmeat, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup crushed butter-flavored crackers

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in crab and soup until blended., Drain pasta. Add crab mixture; toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cracker crumbs. , Bake, uncovered, 25-30 minutes or until bubbly.

Nutrition Facts : Calories 344 calories, Fat 12g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 806mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

IMPERIAL CRAB CASSEROLE



Imperial Crab Casserole image

This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia. Great baked until lightly browned and bubbling in the center and served hot with toast on the side. A winner in our house.

Provided by Pat Duran

Categories     Seafood

Time 30m

Number Of Ingredients 13

1/2 c unsalted butter, melted
3 Tbsp all purpose flour
2 c heavy cream or evaporated milk
1 lb jumbo lump crabmeat, shell pieces removed
1 c panko bread crumbs
1/2 c red bell pepper, chopped fine
1/4 c yellow onion, chopped fine
1/4 c finely chopped parsley
2 Tbsp each sherry and fresh lemon juice
1 1/2 tsp worcestershire
1 tsp each paprika and ground mustard powder
1/2 tsp cayenne pepper, optional
kosher salt and ground black pepper to taste

Steps:

  • 1. Preheat oven to 400^. Butter 6 shallow 6 oz. ramekins or a 2 quart casserole. Set aside.
  • 2. Heat 5 Tablespoons of the butter in a 2 qt. saucepan over medium-high heat. Add flour, and cook, stirring until smooth, about 2 minutes;making a roux. Whisk in the cream and bring to a boil; reduce heat to medium, and cook, stirring until thickened, about 10 minutes.
  • 3. Remove from heat and stir in crabmeat, half the bred crumbs, bell pepper, onion, half the parsley, sherry, lemon juice, worcestershire, half the paprika, cayenne, mustard salt and pepper.
  • 4. Divide mixture into prepared ramekins or casserole dish; place ramekins on a baking sheet set aside. --- In a small bowl, mix remaining butter, crumbs, and paprika until evenly coated; sprinkle on top of casserole or ramekins. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle any remaining crumb mixture over each serving if any is left. Serve hot with toast if desired on the side. Enjoy!

EASTERN SHORE CRAB IMPERIAL



Eastern Shore Crab Imperial image

Provided by Jean Anderson

Categories     Food Processor     Shellfish     Bake     Mayonnaise     Crab     Fall

Yield Makes 6 servings

Number Of Ingredients 9

1 pound lump crabmeat, bits of shell and cartilage removed
2 slices firm-textured white bread
2 tablespoons unsalted butter, melted
2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch ground hot red pepper (cayenne)
2/3 cup mayonnaise (use light, if you like)
1/2 teaspoon dry mustard

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.

RACHEL'S CRAB IMPERIAL



Rachel's Crab Imperial image

Chunks of crab meat are baked in a creamy sauce underneath a buttery crust in this quick and easy recipe.

Provided by Lisawas

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon margarine
2 tablespoons all-purpose flour
2 cups milk
1 pound cooked crabmeat
2 teaspoons Worcestershire sauce
½ green bell pepper, minced
1 egg, beaten
salt and ground black pepper to taste
cayenne pepper to taste
2 slices white bread, crumbled into fine breadcrumbs
1 tablespoon melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x9-inch baking dish.
  • Melt the margarine in a large saucepan over medium heat. Stir in the flour, and cook a few minutes until the bubbles begin to subside. Whisk in the milk, and cook over medium-high heat until thickened. Stir in the crabmeat, Worcestershire sauce, green pepper, and beaten egg. Season to taste with salt, black pepper, and cayenne pepper. Cook, stirring constantly until quite thick. Spoon into the prepared baking dish.
  • Place the breadcrumbs into a mixing bowl, and drizzle with the melted butter. Toss together until the breadcrumbs are evenly moistened with butter. Sprinkle the breadcrumbs evenly over the crab mixture.
  • Bake in the preheated oven until the casserole has firmed and the bread crumbs are golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 305.6 calories, Carbohydrate 17.5 g, Cholesterol 150.2 mg, Fat 11.1 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 4.5 g, Sodium 661.5 mg, Sugar 7 g

More about "imperial crab casserole food"

BLUE RIDGE SEAFOOD, GAINESVILLE - MENU, PRICES ... - TRIPADVISOR
Web Apr 9, 2021 Great, fresh seafood at very reasonable prices. A family run business since 1976. Enjoyed crab imperial and the Norfolk combination of butter broiled crab, shrimp scallops and lobster. AND, the Tuesday night special included 1/2# of steamed shrimp with 2 entrees! Always yummy.
From tripadvisor.com
4/5 364 TripAdvisor reviews


CLASSIC CRAB IMPERIAL RECIPE—VERSATILE AND PERFECT FOR ENTERTAINING
Web 15. Min. Cook. 20. Min. Serve. 4. Ppl. Ingredients. 1 lb. Phillips Jumbo Lump Crab Meat. 1 tsp. parsley. 1 tsp. fresh lemon juice. 1 egg. 1 tsp. Phillips Seafood Seasoning. 1 tsp. Worcestershire sauce. 3 oz. Hellmann’s mayonnaise. 1 tsp. melted butter. Imperial Topping: 3 oz. Hellmann’s mayonnaise. 1 oz. half & half.
From phillipsfoods.com


VIRGINIA CRAB IMPERIAL - THE SEASONED MOM
Web Jun 7, 2023 Crab Imperial is a classic American dish made with crabmeat that has been combined with mayonnaise or a sherried white sauce, and spooned into blue crab shells, scallop shells, or individual ramekins. The crab mixture is topped with Parmesan cheese or bread crumbs and baked until golden brown. The Difference Between Crab Cakes and …
From theseasonedmom.com


THE 15 BEST RESTAURANTS IN WARRENTON, VA - WITH MENUS, …
Web We've gathered up the best places to eat in Warrenton. Our current favorites are: 1: Claire's at the Depot, 2: Outback Steakhouse, 3: Silver Branch Warrenton Station, 4: Taj Palace Indian cuisine, 5: 4Js Farm & Brewery.
From restaurantji.com


CRAB IMPERIAL (WITH CRAB IMPERIAL SAUCE) - COOKED BY JULIE
Web Jun 21, 2021 Jump to Recipe - Print Recipe. This crab imperial is jumbo lump crab meat coated in a creamy sauce, then baked to perfection. An easy and unique recipe made in under 30 minutes! Other crab favorites include hot crab dip, spicy crab bucatini, and crab cakes. I fell in love with baked crab imperial when I visited Maryland.
From cookedbyjulie.com


MARYLAND CRAB IMPERIAL RECIPE - HOUSEWIVES OF FREDERICK COUNTY
Web This Maryland crab imperial recipe is a simple, no-fancy-ingredients, traditional recipe. Crab Imperial is a wonderfully rich, creamy crab dish resembling a ‘crab casserole’ but baked and served in individual vessels.
From housewivesoffrederickcounty.com


MARYLAND STYLE CRAB IMPERIAL RECIPE | CHEF DENNIS
Web May 14, 2022 Instructions. 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.
From askchefdennis.com


CLASSIC CRAB IMPERIAL RECIPE - HELEN BACK CAFE
Web May 16, 2023 Ingredients: 1 lb jumbo lump crabmeat (or lump) ½ cup Hellman’s Mayonnaise. 1 tsp sugar. 1 tsp old bay. 1 tsp Italian parsley (finely chopped ) 1 large egg lightly beaten (lightly beaten (for a richer version use two egg yolks)) ½ tsp lemon juice. old bay (sprinkle on top of the finished crab imperial before baking) Instruction:
From helenbackcafe.com


CRAB IMPERIAL CASSEROLE RECIPE | CRAB PLACE
Web Mix crab meat, salt, pepper and about half the cooked mayonnaise in a bowl. Transfer mixture to a 1 quart casserole and spoon remainder of cooked mayonnaise over the top. Cook in a 375 degree oven for 25 minutes. Springkle with paprika.
From crabplace.com


SHABOOM'S KITCHEN -- RECIPE ARCHIVES - CRAB NORFOLK
Web Snipped chives 4 small wedges of fresh lemon. In a large non-stick skillet, heat butter with the garlic cloves until slightly melted and let stand about 15 minutes to allow the garlic to flavor the butter. Use a slotted spoon to remove the garlic, re-heat the butter and add the crabmeat. Cook over medium-high, stirring gently making sure not to ...
From shaboomskitchen.com


BEST RECIPE FOR CRAB IMPERIAL - SAVORY EXPERIMENTS
Web Aug 27, 2018 Ideal to be served as an entree in a little personal casserole dish or even scallop shells, as a side dish or even as a topper for steaks, salmon, shrimp, scallops or even chicken which is called Chicken Chesapeake. It is ideal for special occassions.
From savoryexperiments.com


SPOONBREAD CASSEROLE, A BIRTHDAY TRADITION AND AN OLD VIRGINIA INN
Web Apr 18, 2012 Spoonbread Casserole, a Birthday Tradition and an ... Titanic the Musical and Lobster Thermidor; Easter Brunch, A Metaphor for Renewal; Three Gourmet Taco Menu!! Taco number Three: Lowco... Three Gourmet Taco Menu!! Taco Number Two: Texas B... Three Gourmet Taco Menu!! Taco number One: Korean ... March (8) …
From cookforrestcook.blogspot.com


CRAB IMPERIAL RECIPE - SOUTHERN LIVING
Web Jul 8, 2023 20 mins. Total Time: 30 mins. Servings: 4. A cocktail party favorite, crab imperial is like a cross between a hot dip and a casserole. While lump crabmeat is the star of the dish (make sure to use the freshest crab you can find ), the creamy, slightly tangy sauce takes it over the top.
From southernliving.com


Related Search