RACHEL'S CRAB IMPERIAL
Chunks of crab meat are baked in a creamy sauce underneath a buttery crust in this quick and easy recipe.
Provided by Lisawas
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 17.5 g, Cholesterol 150.2 mg, Fat 11.1 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 4.5 g, Sodium 661.5 mg, Sugar 7 g
BEST CRAB IMPERIAL
Got this from my mom's Crab Cookbook that looked like it was written in the 60's. There are many Crab imperial recipes but this one doesn't include mayo. Very delicious atop fish or shrimp or on sliced and toasted baguette.
Provided by Sarah L.
Categories Crab
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320.8, Fat 22.3, SaturatedFat 13.6, Cholesterol 108.2, Sodium 1113.3, Carbohydrate 6.4, Fiber 0.3, Sugar 0.5, Protein 23.3
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.
CRAB IMPERIAL (BALTIMORE STYLE)
This serves 3-4 people as an entree or 5-6 people as an appetizer. If you have any questions, you can e-mail me: [email protected]
Provided by Alan Leonetti
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
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.
SEAVIEW CRAB IMPERIAL
This recipe is from The Seaview Country Club which is located outside of Atlantic City, NJ. I usually make a half recipe for my little family. The taste and texture is superb! Try it served with your favorite risotto. It was published in 1993 in the Atlantic City Press and I've been making ever since. It was originally sent in by Cyril Woburn of Galloway Twp, NJ. Many thanks to Cyril!!!
Provided by Realtor by day
Categories Crab
Time 25m
Yield 6 individual casseroles, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 358, Fat 17.5, SaturatedFat 3.1, Cholesterol 188.6, Sodium 897.8, Carbohydrate 12.5, Fiber 0.4, Sugar 3.4, Protein 36.5
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