Crab Imperial
"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."
photo by AcadiaTwo
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 Casserole
- Serves:
- 4-6
ingredients
- 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
-
Casserole Topping
- 1 egg yolk
- 2 tablespoons mayonnaise (do NOT use low-fat)
- 1⁄8 teaspoon Old Bay Seasoning
directions
- 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.
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Reviews
-
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!!! -
Wow! Since I am a New Jersey resident with fresh crab delicacies available "down the shore" less than 50 miles way. Finally a crab recipe to be created at home that is worthy of it's name: Crab Imperial. Bravo! I used lump crab meat, red bell pepper and I omitted the pimientos. Made for Spring 2009 PAC. -
I’m a Maryland native and I would never put peppers or pimentos in my crab meat. If you are spending $20+ on a pound of jumbo lump crab a perfect way to mask that wonderful crab flavor is with the strong flavor of pimentos and peppers. In this case less is better. I also add a little Dijon. I agree, drain the crab. -
I made this ahead - I had an appointment. When I got home, popped it in the oven and 25 min later we were eating a restaurant quality dinner! Super easy. I omitted the green pepper and grated some Parmesan cheese over the top just before serving..I think this would be a great dinner for company. -
Very simple to make and very good. Was a little salty for our tastes, so next time I will cut back on the salt. I will also make sure I drain my canned crab meat next time.
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RECIPE SUBMITTED BY
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!
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