CRAB IMPERIAL RECIPE RECIPES

Name: Crab Imperial (Baltimore Style)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lb crabmeat (lump or backfin); 4 tablespoons butter (1/2 stick, unsalted); 2 teaspoons shallots (chopped very fine or minced); 2 tablespoons flour; 3/4 cup half-and-half; 1/8 teaspoon white pepper; 1/8 teaspoon ground mace; 2 tablespoons sherry wine; 3 tablespoons mayonnaise; 2 egg yolks (well beaten); 1/2 teaspoon dry mustard; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 1 teaspoon lemon juice; paprika (sprinkle on top)

CRAB IMPERIAL (BALTIMORE STYLE) RECIPE - FOOD.COM

Crab Imperial (Baltimore Style) Recipe - Food.com image

This serves 3-4 people as an entree or 5-6 people as an appetizer. If you have any questions, you can e-mail me: [email protected]

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb crabmeat (lump or backfin)
4 tablespoons butter (1/2 stick, unsalted)
2 teaspoons shallots (chopped very fine or minced)
2 tablespoons flour
3/4 cup half-and-half
1/8 teaspoon white pepper
1/8 teaspoon ground mace
2 tablespoons sherry wine
3 tablespoons mayonnaise
2 egg yolks (well beaten)
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon lemon juice
paprika (sprinkle on top)

Steps:

Preheat oven to 450 degrees F.
Melt butter in a heavy small saucepot over medium heat. Add shallot and stir until very lightly browned, about 5 to 8 minutes.
Blend in flour, white pepper and mace and stir 1 to 2 minutes.
Add half-and-half, egg yolks, dry mustard, Worcestershire sauce, and sherry and cook until thick and smooth, about 3 to 4 minutes.
Remove from heat and stir in mayonnaise, lemon juice and salt, and gently fold crabmeat into sauce, being careful not to break up chunks.
Fill either shells, oven-proof shells, ramekins, or small oven-proof bowls.
Sprinkle tops with paprika.
Place onto a cookie sheet and bake until mixture is bubbling, about 12 to 15 minutes, and serve immediately.

Nutrition Facts : Calories 373.3, FatContent 23.3, SaturatedFatContent 11.9, CholesterolContent 192.2, SodiumContent 1429.8, CarbohydrateContent 9.6, FiberContent 0.2, SugarContent 1.3, ProteinContent 24.1

CRAB IMPERIAL RECIPE | SOUTHERN LIVING

Crab Imperial Recipe | Southern Living image

This incredibly rich dish has roots in Maryland, where crab is king. A cocktail party favorite, crab imperial is like a cross between a hot dip and a casserole. While lump crabmeat is the star of the dish (make sure to use the freshest crab you can find), the creamy, slightly tangy sauce really makes it over the top. Made with milk, butter, mayonnaise, and flavored with Worcestershire sauce, dry sherry, and fresh lemon juice, the sauce enhances the taste of the crab without overpowering it. The dish is topped with Parmesan cheese and paprika and baked in the oven until hot and bubbly. You can use a baking dish, small ramekins, or if you're feeling fancy, natural baking shells. Serve crab imperial as an appetizer with buttery crackers, celery sticks, or toasted baguette slices, or make it a meal by adding a side salad. Either way, you'll want plenty of white wine to pair with it.

Provided by Southern Living

Categories Crab

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 natural baking shells or individual ramekins
5 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup milk
1 teaspoon dried minced onion
1 1/2 teaspoon Worcestershire sauce
2 tablespoons dry sherry
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound fresh lump crabmeat, drained
1/4 cup freshly grated Parmesan cheese
1/8 teaspoon paprika (optional)

Steps:

Preheat oven to 450º. Lightly grease 4 natural baking shells or individual ramekins.
Melt 1 Tbsp. butter in a small heavy saucepan over low heat; add flour, whisking until smooth.Cook, whisking constantly, 1 minute. Gradually add milk and onion; cook over medium heat, stirring constantly, 2 minutes or until thickened and bubbly. Remove sauce from heat.
Stir in Worcestershire sauce and sherry. Stir in mayonnaise and next 3 ingredients.
Melt remaining 4 Tbsp. butter in a medium-size heavy skillet over medium heat. Add crabmeat, and sauté 1 to 2 minutes. Remove from heat. Stir in sauce.
Spoon mixture into prepared baking shells (about 3/4 cup each). Sprinkle with cheese, and, if desired, paprika.
Bake at 450º for 10 minutes or until hot and bubbly. Serve immediately.

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