Seaview Crab Imperial

Realtor by day, Chef by night's Note:

This recipe is from The Seaview Country Club which is located outside of Atlantic City, NJ. I usually make a half recipe for my little family. The taste and texture is superb! Try it served with your favorite risotto. It was published in 1993 in the Atlantic City Press and I've been making ever since. It was originally sent in by Cyril Woburn of Galloway Twp, NJ. Many thanks to Cyril!!!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6

Yield: 6.0 individ ...

• 2 ounces green bell peppers , finely diced (1/4 cup)
• 2 ounces red bell peppers , finely diced (1/4 cup)
• 1 teaspoon butter (I use 1 tablespoon even when I half this recipe- it gives such a nice flavor)
• 1 cup mayonnaise
• 2 eggs , lightly beaten
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dry mustard
• salt and pepper
• 2 lbs lump crabmeat , picked over to remove shells
• paprika
• lemon wedge , for garnishing

Directions:

1. In skillet over medium heat, saute the peppers in the butter until soft. Allow to cool.
2. In a large bowl, mix all the ingredients except the crab meat together.
3. Gently fold in crab meat, trying to keep the chunks from breaking up. Do not over mix.
4. Spoon evenly into 6 buttered scallop shells or individual casserole dishes. Sprinkle lightly with paprika (I use Old Bay) Even though it's not in the original recipe, I always put an additional tiny pat of butter on top of each one before I bake them. You just can't have too much butter when you're eating this!
5. Bake at 350 for about 15 minutes. Serve garnished with lemon wedges.

Reviews

[Andi of Longmeadow Farm]

Well, from your neighbor to the south, I applaud New Jersey's rendition; specifically *The Seaviews* recipe of crab imperial and all the components of such. Maryland (style) is a bit different, but this does not suffer in any way, shape, or form. In fact; it is easier, and oh so tasty. I grabbed a couple of peppers, both green/red off the garden stalks, melted the butter, and away we went. I followed this exactly, except picked my own crabs, and halved the recipe. I was pretty darn close to 12 ounces of crabmeat that did include all parts (lumb, and claw) but this didn't matter, oh, you have a winner on your hands, and I am so glad that you shared this delightful recipe. I served this atop a piece of fresh catfish fillet, that had been broiled, turned over, and I put this delightful taste sensation on top. Finished baking it, and presto, a meal planned for a King. Made for *Everyday is a Holiday Tag Game* June 2009