Olney Inn Imperial Crab Food

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.

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.