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| CRAB IMPERIAL | |
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1 lb. backfin crab meat 2 eggs, well beaten 10 saltines, crushed 1/4 c. half and half or coffee cream 3/4 tsp. dry mustard 1/4 of a green pepper, chopped 1 tsp. salt 1/8 tsp. cayenne pepper 1 sm. jar pimento, drained and chopped 3 tbsp. butter, melted 1 1/2 tsp. Worcestershire sauce 4 tbsp. mayonnaise Paprika 8 tsp. mayonnaise, for topping Gently pick through crab to remove all shell. Do not break apart lumps of crab. Combine all remaining ingredients except paprika and 8 teaspoons of mayonnaise; mix well. Gently fold in crab and spoon into 8 individual baking shells; top each with 1 teaspoon mayonnaise and sprinkle with paprika. Bake in a preheated 450 degree oven for 12-15 minutes. Do not overbake. Serves 8. Note: This dish can be prepared early in the morning and baked when ready to serve. "Everybody always says that this is the best Crab Imperial they ever tasted!" | |
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recipe reviews #104474
Vivian (Maryland) says:
This was delicious! I used Ritz instead of Saltines because thats what I had in the cabinet. Loved it!
#110108
Susan King (Maryland) says:
I made this recipe last night in a casserole dish.. It is fabulous, had a hard time not wanting to eat it all. Now when I buy crab meat I know what I am making.. Loved it, definitely don't over bake... so delicious!
#115256
Randy (Pennsylvania) says:
I made this to top pan-seared chicken breasts to create a variation of chicken chesapeake, and it was delicious--everyone at the table liked it. I baked the crab imperial in a glass baking dish for about 12 minutes, then put it on the chicken and put the whole thing under the broiler for a few minutes. I made only two small changes. I reduced the 8 teaspoons of mayonnaise at the finish to about 1/3 that amount, and spread it evenly over the crab imperial before baking it. Also, I added a tablespoon or two of Old Bay seasoning to the recipe.
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