Any recipe from Janey, Maryland, Mechanicsberg, old home-steads, and crab is a winner here on the farm! I followed this exactly, and it was everything one could ask for. In the photo, I have it served and set upon a toasted patty shell, with some fresh green surrounding it. A dollop of tarter tops this off, and it was devoured in ...well...seconds. I used fresh picked (by me) Maryland Blue crab meat from steamed crabs, and it was the highlight of my day. Thanks for posting such a lovely recipe with such historical reference. Made for Games Buffet, 2011
Thanks so much for this recipe! I've lived in the Olney are all my life and remember well the day the old Inn burned to the ground. This is exactly my mother's recipe. She passed away many years ago and the recipe was lost. I can't wait to try this.
What a find Janey darlink! I was thrilled with this simple recipe, and yet the results were so impressive, that anyone would think I had slaved in the kitchen! I loved the historical aspect to this recipe, and this is going on my appetiser recipe list for dinner parties and special events! I cut the recipe back to half, for the two of us, and we ate it with salad and French bread for a light supper on the garden terrace, with chilled Chablis wine. A delightful find........I am so pleased to have this recipe now! Made for Aus/NZ Recipe Swap #31 and THOROUGHLY enjoyed! FT :-)
I deleted all the other Crab Imperial recipes in my cookbooks. This was head-and-shoulders above any crab imperial I have ever had. Including any restaurant. I used claw meat instead of lump, because I found it on sale. I did sprinkle the top with a little breadcrumb and grated Parmesan (about 1/2 tbl each). This will be the only imperial I make from now on.
What a wonderful crab recipe. I usually make crab cakes, but this is the new way I am going to be serving crab now. This is so easy to make and very delicious. If you want an elegant dish to make that you don't have to spend all day making, this is the dish. Thank you for posting this wonderful recipe. Made for Australian/New Zealand recipe swap #14.