CRAB IMPERIAL II
A tangy, rich crab dish that will be enjoyed by the family or by guest. Incorporate scallops and tiny shrimp to dress up the dish.
Provided by Al P.
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly.
- In an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter.
- Bake in a preheated oven for 20 minutes.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 8.1 g, Cholesterol 166.1 mg, Fat 33.7 g, Fiber 0.7 g, Protein 28.4 g, SaturatedFat 9.4 g, Sodium 1086.5 mg, Sugar 1.1 g
IMPERIAL CRAB CASSEROLE
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia. Great baked until lightly browned and bubbling in the center and served hot with toast on the side. A winner in our house.
Provided by Pat Duran
Categories Seafood
Time 30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400^. Butter 6 shallow 6 oz. ramekins or a 2 quart casserole. Set aside.
- 2. Heat 5 Tablespoons of the butter in a 2 qt. saucepan over medium-high heat. Add flour, and cook, stirring until smooth, about 2 minutes;making a roux. Whisk in the cream and bring to a boil; reduce heat to medium, and cook, stirring until thickened, about 10 minutes.
- 3. Remove from heat and stir in crabmeat, half the bred crumbs, bell pepper, onion, half the parsley, sherry, lemon juice, worcestershire, half the paprika, cayenne, mustard salt and pepper.
- 4. Divide mixture into prepared ramekins or casserole dish; place ramekins on a baking sheet set aside. --- In a small bowl, mix remaining butter, crumbs, and paprika until evenly coated; sprinkle on top of casserole or ramekins. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle any remaining crumb mixture over each serving if any is left. Serve hot with toast if desired on the side. Enjoy!
MARYLAND JUMBO LUMP CRAB IMPERIAL RECIPE - (3.7/5)
Provided by Tabatha
Number Of Ingredients 7
Steps:
- Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce. Gently fold crabmeat into imperial sauce, being careful not to break up crab meat. Place portions in baking dish using ramekins or small prep bowls. Bake in 350°F oven for 20 minutes (top will turn golden brown) Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.
CRAB IMPERIAL
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.
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.
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.
VIRGINIA CRAB IMPERIAL
Make and share this Virginia Crab Imperial recipe from Food.com.
Provided by Bev I Am
Categories Crab
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Beat eggs with mustard and pepper.
- Add crabmeat, pimento and 2 cups mayonnaise.
- Spoon the mixture into a 2 qt casserole and spread 1/4 cup mayonnaise over the top.
- Sprinkle with cheese.
- Bake for about 20 minutes or until brown and bubbly.
Nutrition Facts : Calories 403.9, Fat 26.4, SaturatedFat 5, Cholesterol 164.2, Sodium 916.9, Carbohydrate 16.5, Fiber 0.1, Sugar 4.6, Protein 25.2
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- Melt 1 Tbsp. butter in a small heavy saucepan over low heat; add flour, whisking until smooth.Cook, whisking constantly, 1 minute. Gradually add milk and onion; cook over medium heat, stirring constantly, 2 minutes or until thickened and bubbly. Remove sauce from heat.
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