OLNEY INN IMPERIAL CRAB
The Maryland Olney Inn opened in 1926 in Mechanicsberg, MD, (now Olney, MD) in the Farquhar home, with 3 tables. It soon became "the place to go" and was frequented by FDR. It burned in 1978 in spite of 18 pieces of equipment and more than 100 firefighters. This recipe is simple, elegant and delicious. Our traditional Christmas Eve family dinner.
Provided by NurseJaney
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 183.9, Fat 6.3, SaturatedFat 0.9, Cholesterol 89.9, Sodium 856.6, Carbohydrate 5.1, Sugar 1.2, Protein 25.4
EASTERN SHORE CRAB IMPERIAL
Provided by Jean Anderson
Categories Food Processor Shellfish Bake Mayonnaise Crab Fall
Yield Makes 6 servings
Number Of Ingredients 9
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.
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