Recipe by Debaylady
This is a recipe that is a favorite of many of us coastal Delaware natives. Our newly elected Vice -President, Joe Biden, has more than likely been served this when he came to political dinners. There are many varied crab imperial recipes, but this is one we enjoy. I hope you will try it and tell me what you think.
Top Review by cookin_nurse
Was looking for a different recipe to use crab meat with, so glad I found this one. I used canned crab meat but I will for sure be buying some lump crab meat real soon for this recipe, it was amazing! This recipe truly compliments the natural taste of crab and doesn't cover it up like other recipe's. Only wish this made more!!!
- 1 lb backfin jumbo lump crab meat
- 4 tablespoons mayonnaise (do NOT use low-fat)
- 1 teaspoon Worcestershire sauce
- 3⁄4 teaspoon salt
- 1 egg, slightly beaten
- 2 tablespoons chopped green peppers, sauteed
- 2 tablespoons chopped pimiento, drained
- 1 egg yolk
- 2 tablespoons mayonnaise (do NOT use low-fat)
- 1⁄8 teaspoon Old Bay Seasoning
Directions See How It's Made
- Gently go through the lump crab meat for any shell fragments. Set crab meat aside.
- Mix mayonnaise, Worcestershire sauce, salt and egg together until well blended.
- Fold in the sauteed peppers and drained pimentos.
- Very carefully, fold in the crab meat lumps until coated with mayonnaise mixture.
- Place in buttered casserole dish.
- Casserole Topping:.
- In small bowl, mix together the egg yolk and the mayonnaise.
- Now spoon on top of the casserole filled with crab mixture.
- Sprinkle the Old Bay seasoning on top.
- Bake 350 degrees for 25 minutes or until browned. May serve with lemon wedges.