Rachels Crab Imperial 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 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.

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.

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:

• 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.

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.

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.

Steps:

• Combine parsley, 1/2 tsp of lemon juice, egg, 1/2 tsp Old Bay, 1/2 tsp Worcestershire sauce, 1 1/2 oz mayonnaise, and melted butter in a medium bowl and whip until smooth.
• Place crabmeat in separate mixing bowl and pour mixture over top.
• Blend all ingredients together by tossing gently to avoid breaking lumps of crabmeat.
• Divide mixture into the individual ramekins and bake at 400 for 12-15 minutes.
• Meanwhile, combine remaining 1 1/2 oz of mayonnaise, half and half, Old Bay seasoning, lemon juice, and Worcestershire sauce in mixing bowl. Whip until smooth.
• Top each ramekin of baked crab with sauce and pinch of paprika.
• Broil until golden brown.
• Option: sprinkle with cheddar cheese.
• Serve.