Olney Inn Imperial Crab Recipes

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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



Olney Inn Imperial Crab image

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

2 lbs lump crabmeat
1/2 cup mayonnaise, plus extra for garnish
2 teaspoons pimientos, chopped
1 teaspoon capers, whole
1 tablespoon Worcestershire sauce
1 teaspoon salt
6 drops Tabasco sauce
paprika
parsley or pimento strips

EASTERN SHORE CRAB IMPERIAL

Provided by Jean Anderson

Categories     Food Processor     Shellfish     Bake     Mayonnaise     Crab     Fall

Yield Makes 6 servings

Number Of Ingredients 9



Eastern Shore Crab Imperial image

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.

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

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