" PHILLIPS CRAB HOUSE" CRAB IMPERIAL
I found a Laurel School Alumni Cookbook in a local antique store. It has many marvelous recipes including this one from "Phillips Crab House" in Ocean City, MD. It is printed on page 130 and was submitted by my friend and co-worker, Sharon Whaley. I have not made it yet, but am adding it here for those who like to try recipes from famous restaurants.
Provided by Debaylady
Categories Crab
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix all ingredients, except crab meat.
- Add crab meat and turn lightly so as not to break up the lumps.
- Put in a buttered 2 quart casserole or fill 8 buttered individual baking dishes (shells) and top with cracer crumbs.
- Cover with melted butter. Sprinkle with paprika.
- Bake at 350°F for 15-20 minutes until bubbly and brown.
- Note: If desired, top with grated cheese last 5 minutes of baking.
Nutrition Facts : Calories 227, Fat 10.7, SaturatedFat 3.9, Cholesterol 153.3, Sodium 576.3, Carbohydrate 4.6, Fiber 0.1, Sugar 1.1, Protein 27.1
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
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.
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VIRGINIA CRAB IMPERIAL - THE SEASONED MOM
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5/5 (15)Total Time 30 minsCategory Appetizer, DinnerCalories 434 per serving
- Preheat oven to 400 degrees F. Spray 4 (8-ounce) ramekins or one (1-quart) casserole dish with cooking spray and set aside.
- In a large bowl, whisk together ½ cup of the mayonnaise, Dijon mustard, Worcestershire sauce, egg, pepper and Old Bay seasoning. Stir in the cooled vegetables. Add the crab and gently fold to mix, being careful not to break up the crab.
- Divide the mixture among the 4 prepared dishes. Use the remaining ¼ cup of mayonnaise to spread about 1 tablespoon on top of each dish. Sprinkle with Parmesan cheese.
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