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Crab Imperial Recipe


Crab Imperial

  • 2 T. butter
  • 2 T. green bell peppers, diced
  • 2 T. finely chopped red bell peppers diced
  • 2 T. finely chopped white sweet onion
  • 3/4 cup mayonnaise
  • 1 T. Dijon mustard
  • 1 T. Worcestershire sauce
  • 2 dashes Tabasco® sauce
  • 1 tsp. Old Bay® Seasoning
  • 1/2 tsp. black pepper
  • 1 pound lump crab meat

    topping

  • 1/3 cup mayonnaise
  • 1/8 tsp. paprika
  • 1 T. finely chopped fresh parsley
  • 1 tsp. lemon juice

Preparation -
Melt the butter in a skillet. Lightly saute the bell pepper and onion until tender; set aside. Whisk the mayonnaise, mustard, Worcestershire sauce, Tabasco® sauce, seafood seasoning and pepper together. Add the sauteed pepper and onion and mix well. Stir in the crab meat. Spoon the mixture into 4 small ramekins or 4 thoroughly cleaned crab shells. Bake in a preheated oven at 350º for 20 to 25 minutes. Meanwhile, whisk the topping ingredients together. Remove the ramekins from the oven and spoon the mayonnaise mixture over each one. Preheat the broiler. Place the ramekins under the broiler for about 2 minutes or until the topping is very lightly browned. Serve immediately.

Ramekins Ramekins
These classic white porcelain ramekins are perfect for baking and serving crab imperial. You can buy this set of 6 ramekins, online, at The Home Markeplace


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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