Atlantic Imperial Crab
"This recipe is from The Atlantic Hotel in Ocean City, MD and was submitted by Sarah L. Purnell to the Ocean City Museum Society Cookbook and can be found on page 257."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 lbs backfin crab meat or 2 lbs lump crabmeat
- 2 eggs, lightly beaten
- 1⁄2 cup green pepper, finely chopped
- 2 tablespoons pimentos, finely chopped
- 1 tablespoon Coleman's dry mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- mayonnaise
directions
- In a small bowl, add the lightly beaten eggs, the dry mustard, Worcestershire and Tabasco sauce.
- In a large bowl, add all the crabmeat, green pepper, and pimento. Pour in the beaten egg mixture and enough mayonnaise to hold mixture together. Very gently mix all ingredients together being careful not to break up the lumps of crabmeat.
- Butter a 2 quart casserole or 8 large crab pryex shells.
- Fill casserole or shells with crab imperial.
- Spread with mayonnaise. Sprinkle with paprika.
- Bake in 350 degree oven until heated through, bubbly, and brown (about 20-25 minutes for the casserole; less for the crab shells). Watch carefully.
- Serve with tartar sauce, if desired.
- Have ample lemon wedges available for those who like to squeeze lemon juice on their crab imperial.
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Reviews
-
Just as I remember though i wish I had the recipe from the Commander as well. This is real old-time OC cooking and makes a killer Imperial. We cut the recipe in half for just the to of us now and ate every bit - just don't tell our doc's! -
Haven't reviewed this yet, but have been looking for this recipe for years! My memories of "The Atlantic" and O.C. are unforgettable, and it's a joy to have you post this. Will review and check back, but I know this is a 5 star without even trying. Thanks for posting!
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I just love reading recipes, dreaming how they will actually taste, and selecting those special recipes that prompt me to prepare them. The best part, though, is the thrill of cooking, relishing the delicious smells, and then comes the big event - tasting, eating, sharing, and making memories for loved ones! It gives me great pleasure to know that when I have family meals I am carrying on a tradition of all the women before me in our families. My mother,MIL, and grandmothers were excellent cooks. I have been blessed to have had the benefit of knowing other many wonderful friends and family members who prepared some pretty amazing meals in their kitchens. Did they share those recipes? Yes, they did! Well, maybe not all of them. If you had someone in your life who was a kitchen mentor, you will be able to retrieve your marvelous memories too! Because you love cooking as much as I do, in time I will be sharing recipes with you! I have so many cookbooks, but a favorite of mine is one I purchased in Ocean City, MD at the old Life Saving Station. It has several family members older recipes. My great grandmother's Oyster Stew is so dear to me as I didn't have any of her recipes. I have shared it as I have never come across any other like it. We really look forward to her oyster stew!
About rating recipes...I will never write a negative rating because all of us can have an off day; it's just like dining out at a favorite restaurant. Once in awhile my most favorite dish is not up to par but that doesn't mean I won't order it again. Let's just say I feel each individual rating is subjective. Actually I'm more interested in the comments given to all recipes I make, including my own recipes.
Recipe Zaar has allowed me to savor the regional foods all across our beloved United States of America and even beyond! I have even gained some special friends here. Thank you Recipe Zaar! Someday I hope to upgrade to a premium membership.
