Brennans Crabmeat Imperial Recipes

CRABMEAT IMPERIAL FROM COMMANDER'S PALACE

Crabmeat Imperial from Commander's Palace image

Here's a classic from the famous Commander's Palace located in the heart of the beautiful Garden District of New Orleans.

Provided by Pepina Rae

Categories Crab

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 cups onions, minced
1 cup bell pepper, minced
1 1/2 cups celery, minced
1 1/2 cups green onions, tops only, minced
1 tablespoon butter
1/2 teaspoon pepper
salt
1 teaspoon garlic powder
1 cup pimentos, minced (drained well)
1 cup mayonnaise
1/4 cup creole mustard
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco sauce
3 lbs lump crabmeat (free of shells)
mayonnaise, for topping
paprika

Steps:

Preheat oven to 350°F.
In a large skillet, sauté onions, bell pepper, celery, and green onions in melted butter.
Add salt, pepper, garlic powder, and pimento. Sauté for about 15 minutes.
Remove from heat and add mayonnaise, mustard, Worcestershire, and Tabasco. Let cool.
In large mixing bowl, ladle sauce over crabmeat and fold gently with hands to coat crabmeat.
Using your hands, fill individual casserole pans or large shells with crabmeat. Thinly coat the top with mayonnaise. Sprinkle with paprika.
Bake until bubbly.

Nutrition Facts : Calories 357.4, Fat 13.8, SaturatedFat 2.7, Cholesterol 140.6, Sodium 1015.3, Carbohydrate 18.1, Fiber 2.5, Sugar 6, Protein 39.9

BRENNAN'S CRABMEAT IMPERIAL

Brennan's Crabmeat Imperial image

From the famous Brennan's Restaurant in New Orleans, LA. Posted for ZWT5. You can substitute one pound of blanched crawfish tails for the crab meat.

Provided by TxGriffLover

Categories Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lump crabmeat, picked over to remove any shell and cartilage
1/2 cup scallion, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 cup chopped pimiento
1 egg yolk
1 teaspoon dry mustard
4 artichoke hearts, coarsely chopped
2 tablespoons paprika
1 cup mayonnaise
1/4 cup freshly grated parmesan cheese
1/4 cup seasoned bread crumbs
salt & freshly ground black pepper

Steps:

Preheat oven to 375º.
In a large bowl, combine the crab meat, scallions, bell pepper, pimiento, 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 crab meat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise. Sprinkle Parmesan and bread crumbs on top and bake for 15-20 minutes until heated through. Serve immediately.

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