TRADITIONAL MARYLAND CRAB IMPERIAL RECIPE
Steps:
- Add butter, flour, and milk to a sauce pan and heat over medium heat, while stirring, until it's well blended and thickens. Allow to cool slightly.
- Transfer your white sauce to a large bowl and mix in the crab meat, beaten egg, pimiento, mayonnaise, dry mustard, salt & pepper.
- Place mixture into 4 crab shells, scallop shells, or individual baking dishes.
- Sprinkle equal amounts of bread crumbs, Old Bay Seasoning, & thin slices of butter to cover the tops of each serving.
- Bake in 350 degree fahrenheit oven for approximately 15 minutes. Then turn your oven on broil for 3 to 4 minutes, while keeping a close eye on them, to brown the tops.
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.
MARYLAND CRAB IMPERIAL
This is a wonderful crab dish, full of chunks of crab in a delicate cream sauce- no fillers here! This makes an elegant dinner entree for a special meal or can also be served as a first course. It can be made 2 to 3 hours ahead of when you want to serve it and refrigerated. Originally from a May 1983 issue of Bon Apetit magazine that featured Baltimore, Maryland.
Provided by Leslie in Texas
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Melt 2 tablespoons of butter in heavy small saucepan over medium heat.
- Add onion and stir until very lightly browned, about 5 to 8 minutes.
- Blend in flour, ground red pepper, white pepper and mace and stir 1 to 2 minutes.
- Add milk,half and half, and sherry and cook until thick and smooth, about 3 to 4 minutes.
- Remove from heat;stir in mayonnaise, lemon juice and salt; set aside.
- Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.
- Add crab and cook 1 minute, being careful not to break up chunks.
- Gently fold sauce into crab.
- Spoon mixture into 5 or 6 cup au gratin dish.
- * Recipe can be prepared 2 to 3 hours ahead to this point. Cover tightly with foil and refrigerate immediately.
- Sprinkle top with paprika.
- Bake until mixture is bubbling and lightly browned, about 12 to 15 minutes.
- * If crab has been prepared ahead and chilled, cooking time may increase to 20-25 minutes.
- Serve immediately.
Nutrition Facts : Calories 454.6, Fat 27.4, SaturatedFat 11.8, Cholesterol 139.7, Sodium 668.5, Carbohydrate 17.2, Fiber 0.4, Sugar 3.1, Protein 28.2
MARYLAND STYLE CRAB IMPERIAL
Crab Imperial is a timeless dish made with fresh lump crabmeat. You'll love how easy it is to make this classic dish almost as much as you'll love eating it! This dish can be made with your favorite type of crabmeat and can be used as a stuffing mix for lobster, shrimp, mushrooms and fish.
Provided by Chef Dennis Littley
Categories Entree
Time 30m
Number Of Ingredients 8
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 the baking dish of your choice, using ramekins or small casserole dishes
- Spinkle tops of crab imperial with old bay or paprika.
- Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
- Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.
Nutrition Facts : Calories 408 kcal, Carbohydrate 2 g, Protein 29 g, Fat 30 g, SaturatedFat 4 g, Cholesterol 133 mg, Sodium 340 mg, Sugar 2 g, ServingSize 1 serving
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.
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- Combine all Crab Imperial ingredients (except for the crab meat) in a medium mixing bowl and whip until smooth.
- Blend all ingredients together by tossing very gently in order to avoid breaking delicate crab lump meat.
- Place 4+ ounces of the mix into each of 4 individual ramekins (or empty natural crab shells) and bake at 400° for 12-15 minutes.
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