Crab Imperial Baltimore Style Recipes

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.

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.

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.

Steps:

• Preheat oven to 450 degrees.
• Melt 2 tablespoons of butter in heavy small saucepan over medium heat.
• Add onion and stir until very lightly browned, about 5 to 8 minutes.
• Blend in flour, ground red pepper, white pepper and mace and stir 1 to 2 minutes.
• Add milk,half and half, and sherry and cook until thick and smooth, about 3 to 4 minutes.
• Remove from heat;stir in mayonnaise, lemon juice and salt; set aside.
• Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.
• Add crab and cook 1 minute, being careful not to break up chunks.
• Gently fold sauce into crab.
• Spoon mixture into 5 or 6 cup au gratin dish.
• * Recipe can be prepared 2 to 3 hours ahead to this point. Cover tightly with foil and refrigerate immediately.
• Sprinkle top with paprika.
• Bake until mixture is bubbling and lightly browned, about 12 to 15 minutes.
• * If crab has been prepared ahead and chilled, cooking time may increase to 20-25 minutes.
• Serve immediately.