Seaview Crab Imperial Food

EMERIL'S CRAB IMPERIAL

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.

CRAB IMPERIAL

Steps:

• 1. Mix all ingredients together with a small amount of cream.
• 2. Melt 2 tablespoons of butter in a casserole dish. Add crab mixture and bake at 350 degrees F for 25 minutes.

CRAB IMPERIAL, BALTIMORE STYLE

Steps:

• Preheat the oven to 350°F.
• Melt the butter in a small skillet and sauté the bell peppers and mushrooms until soft. Set aside.
• Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sautéed peppers and mushrooms.
• Place the crabmeat in a mixing bowl and pour the mixture over it. Toss gently. Spoon the mixture into 4 individual gratin dishes or well-cleaned crab shells. (Place filled shells on a baking sheet.) Bake for 20 to 25 minutes.
• Meanwhile, prepare the topping: Combine all the ingredients in a small bowl and mix well. Remove the casseroles from the oven. Preheat the broiler. Spoon the topping evenly over each casserole. Place under the broiler for 1 to 2 minutes, or until nicely browned. (If a broiler is unavailable, brown the top in the oven. It will take a bit longer.) Serve immediately.

CRAB IMPERIAL

Steps:

• Preheat oven to 400 degrees. Place the crabmeat into a bowl and gently, with your hands, remove any bits of shell or cartilage, taking care not to break up any of the lumps.
• In a small bowl, mix the egg with mustard, Worcestershire Sauce, Old Bay, parsley and four tablespoons of mayonnaise together. Gently mix this into the crab meat, taste and add more Old Bay or mayonnaise if needed.
• Divide the mixture into 4 or 6 ramekins, top each with 1 tablespoon of the tarter sauce and and bake at 400 degrees for 10 minutes then switch the oven to broil. Watch the ramekins closely and immediately remove them from the oven when browned. Plate the ramekins and garnish with a bit of chopped parsley, if desired.

CRAB IMPERIAL

Steps:

• For complete instructions, visit the original site at http://www.adishofdailylife.com/2016/12/crab-imperial-appetizer-recipe/

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

Steps:

• 1. Mix all ingredients together. Top with bread crumbs.
• 2. Bake 30 minutes at 350 degrees F.

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.

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.

CRAB IMPERIAL WITH CROSTINI

Steps:

• Preheat oven to 400 degrees.
• In a medium to large pot over medium heat, melt butter and add flour. Cook for two minutes and add cream. Stir often for about 7-10 minutes until thick. Remove from heat.
• Add crab meat, bread crumbs, red pepper, onion, half the parsley (other half gets sprinkled on after it comes out of the oven), sherry, lemon juice, Worcestershire sauce, paprika, dry mustard, cayenne, salt and pepper. Mix to combine and divide evenly between six shallow 6-ounce ramekins. Place on a baking sheet.
• To prepare the topping: In a small bowl, combine butter, bread crumbs and paprika and divide evenly by sprinkling over each ramekin.
• Bake for 20 minutes until hot and bubbly.
• While crab is cooking, brush sliced bread with oil and bake on sheet pan for about five minutes. Try to time it so both come out at the same time. Sprinkle remaining parsley over the top of each ramekin.
• Serve crostini with the hot crab Imperial.

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.

SEAVIEW CRAB IMPERIAL

Steps:

• In skillet over medium heat, saute the peppers in the butter until soft. Allow to cool.
• In a large bowl, mix all the ingredients except the crab meat together.
• Gently fold in crab meat, trying to keep the chunks from breaking up. Do not over mix.
• Spoon evenly into 6 buttered scallop shells or individual casserole dishes. Sprinkle lightly with paprika (I use Old Bay) Even though it's not in the original recipe, I always put an additional tiny pat of butter on top of each one before I bake them. You just can't have too much butter when you're eating this!
• Bake at 350 for about 15 minutes. Serve garnished with lemon wedges.

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:

• 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.

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.

VIRGINIA CRAB IMPERIAL

Steps:

• Preheat oven to 350.
• Beat eggs with mustard and pepper.
• Add crabmeat, pimento and 2 cups mayonnaise.
• Spoon the mixture into a 2 qt casserole and spread 1/4 cup mayonnaise over the top.
• Sprinkle with cheese.
• Bake for about 20 minutes or until brown and bubbly.

RACHEL'S CRAB IMPERIAL

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.