Crab Imperial Recipe...
- Thread starter SxyPrincess
- Start date
crabcake
But wait, there's more...
that dern internet ... whooda thunk it.
like dat! 
Dymphna
Loyalty, Friendship, Love
Thanks, but it's not the same recipe. He's checked there before. The original had dry mustard in it and something else, I can't remember.
You gotta know that idjit left work and never did tell me which recipe he wanted me to use. I have half a mind to mix the crab with some ketchup and serve it to him that way (reserving the good stuff for my self, of course.
)
FromTexas
This Space for Rent
1 cup dry sherry
1 tablespoon finely chopped shallots
1 green bell pepper, finely chopped
6 fresh mushrooms, thinly sliced
1 pimento, chopped
1/2 cup heavy cream
1 egg yolk
1 teaspoon dry mustard
1 pound cooked crabmeat, flaked
1 cup mayonnaise
1/2 cup Gruyere cheese, shredded
1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease 6 individual baking dishes.
2 Bring sherry to boil in a medium saucepan, and stir in shallots, green bell pepper, mushrooms, and pimento. Over medium heat, cook, stirring occasionally, until only a small amount of liquid remains.
3 In a small saucepan over low heat, whisk together heavy cream and egg yolk for about 3 minutes. Stir into the shallot mixture. Mix in dry mustard.
4 Remove the mixture from heat, and stir in the crab. Cool, stir in the mayonnaise, then scoop into the prepared dishes. Top with Gruyere cheese.
5 Bake 10 minutes in the preheated oven, until lightly browned.
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Crab Imperial
1 egg
1 tbs. lemon juice
2 tbs. chopped green pepper
1/3 cup mayonnaise
2 cups fresh crab meat
2 slices white bread
1/8 tsp. dry mustard
1 tbs.capers drained
1/4 cup grated Chedar cheese
2 tsp. Worcestershire sauce
Place egg, mayonnaise, dry mustard, Worcestershire sauce, and lemon juice in a mixing bowl and mix thoroughly. Drain and pick crab meat to ensure all crab shells are out. Add crab, capers and green pepper to the egg-mayonnaise mixture and toss gently with two forks. Cut bread into 1/2 to 3/4 inch squares and broil for 30 to 60 seconds or until lightly brown. At this point preheat oven to 400 degrees. Add bread to crab meat mixture and toss gently. Arrange mixture onto 4 large Scallop bowls or equivalent. Place on the center of the rack in the oven and bake for 10 minutes. Sprinkle graded cheese over the mixture and bake for five more minutes or until golden brown. Remove from oven and garnish with lemon wedges.
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1/4 cup finely minced onion
1/4 cup finely minced green bell pepper
1 teaspoon butter or vegetable oil
Pinch kosher salt and fresh ground pepper
1/2 to 3/4 cup fresh bread crumbs
2 tablespoons drained capers
1/2 teaspoon Old Bay Seafood Seasoning
1/4 teaspoon Coleman's dry mustard
1/2 teaspoon Worcestershire sauce
1 egg
1/2 cup mayonnaise -- divided
1 pound jumbo lump blue crab meat
2 tablespoons melted butter
In a small skillet over medium-low heat, saute onion and green pepper in the 1 teaspoon butter 2-3 minutes until just soft. Sprinkle with a dash of salt and pepper, until soft; remove from heat and set aside to cool.
In a medium bowl, combine bread crumbs, reserved onion mixture, capers, Old Bay and dry mustard. In a small bowl, combine the Worcestershire sauce, egg and 1/3 cup of the mayonnaise.
Working next to the bowls and using your fingers, carefully pick over the crabmeat, discarding any small pieces of shell and cartilage (there shouldn't be much for high-quality crab meat), and dropping the picked-over pieces into the crumb-onion mixture. Try not to break up the lumps of crab meat.
Pour egg mixture into the crab mixture Using a large fork, gently toss the crabmeat mixture so as not to break up the lumps of crabmeat. Spray 4 ovenproof seafood shell dishes or ramekins with cooking spray (preferably butter-flavored). Heap crabmeat mixture into the shells; cover and refrigerate for at least 1 hour.
Preheat oven to 425 degrees. Sprinkle bread crumbs evenly over the crab imperial and drizzle with melted butter (or top with dots of remaining mayonnaise). Place dishes or ramekins of crab imperial onto a shallow baking pan; bake on the center shelf 10-12 miniutes or until crabmeat is lightly brown on top and bubbly. Serve immediately.
1 tablespoon finely chopped shallots
1 green bell pepper, finely chopped
6 fresh mushrooms, thinly sliced
1 pimento, chopped
1/2 cup heavy cream
1 egg yolk
1 teaspoon dry mustard
1 pound cooked crabmeat, flaked
1 cup mayonnaise
1/2 cup Gruyere cheese, shredded
1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease 6 individual baking dishes.
2 Bring sherry to boil in a medium saucepan, and stir in shallots, green bell pepper, mushrooms, and pimento. Over medium heat, cook, stirring occasionally, until only a small amount of liquid remains.
3 In a small saucepan over low heat, whisk together heavy cream and egg yolk for about 3 minutes. Stir into the shallot mixture. Mix in dry mustard.
4 Remove the mixture from heat, and stir in the crab. Cool, stir in the mayonnaise, then scoop into the prepared dishes. Top with Gruyere cheese.
5 Bake 10 minutes in the preheated oven, until lightly browned.
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Crab Imperial
1 egg
1 tbs. lemon juice
2 tbs. chopped green pepper
1/3 cup mayonnaise
2 cups fresh crab meat
2 slices white bread
1/8 tsp. dry mustard
1 tbs.capers drained
1/4 cup grated Chedar cheese
2 tsp. Worcestershire sauce
Place egg, mayonnaise, dry mustard, Worcestershire sauce, and lemon juice in a mixing bowl and mix thoroughly. Drain and pick crab meat to ensure all crab shells are out. Add crab, capers and green pepper to the egg-mayonnaise mixture and toss gently with two forks. Cut bread into 1/2 to 3/4 inch squares and broil for 30 to 60 seconds or until lightly brown. At this point preheat oven to 400 degrees. Add bread to crab meat mixture and toss gently. Arrange mixture onto 4 large Scallop bowls or equivalent. Place on the center of the rack in the oven and bake for 10 minutes. Sprinkle graded cheese over the mixture and bake for five more minutes or until golden brown. Remove from oven and garnish with lemon wedges.
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1/4 cup finely minced onion
1/4 cup finely minced green bell pepper
1 teaspoon butter or vegetable oil
Pinch kosher salt and fresh ground pepper
1/2 to 3/4 cup fresh bread crumbs
2 tablespoons drained capers
1/2 teaspoon Old Bay Seafood Seasoning
1/4 teaspoon Coleman's dry mustard
1/2 teaspoon Worcestershire sauce
1 egg
1/2 cup mayonnaise -- divided
1 pound jumbo lump blue crab meat
2 tablespoons melted butter
In a small skillet over medium-low heat, saute onion and green pepper in the 1 teaspoon butter 2-3 minutes until just soft. Sprinkle with a dash of salt and pepper, until soft; remove from heat and set aside to cool.
In a medium bowl, combine bread crumbs, reserved onion mixture, capers, Old Bay and dry mustard. In a small bowl, combine the Worcestershire sauce, egg and 1/3 cup of the mayonnaise.
Working next to the bowls and using your fingers, carefully pick over the crabmeat, discarding any small pieces of shell and cartilage (there shouldn't be much for high-quality crab meat), and dropping the picked-over pieces into the crumb-onion mixture. Try not to break up the lumps of crab meat.
Pour egg mixture into the crab mixture Using a large fork, gently toss the crabmeat mixture so as not to break up the lumps of crabmeat. Spray 4 ovenproof seafood shell dishes or ramekins with cooking spray (preferably butter-flavored). Heap crabmeat mixture into the shells; cover and refrigerate for at least 1 hour.
Preheat oven to 425 degrees. Sprinkle bread crumbs evenly over the crab imperial and drizzle with melted butter (or top with dots of remaining mayonnaise). Place dishes or ramekins of crab imperial onto a shallow baking pan; bake on the center shelf 10-12 miniutes or until crabmeat is lightly brown on top and bubbly. Serve immediately.
Originally posted by Sharon
I don't know what Clark's Landing sells, but XXXX posted this one in the Atkins recipes thread. It sounds yummy to me.I haven't tried it yet though.
Hot Crab Dip
1/2 pound (8 ounces) regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 teaspoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish
Approx: 6 carbs
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.
Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Fahrenheit until mixture is bubbly and browned on top, about 30 minutes.
Serve with cauliflower - broccoli. Makes about 4 cups dip.
I finally got around to making this months ago. Don't waste your crabmeat.
kwillia
n/a
To heck with crabmeat! I want your grilld cheese sammich recipe...jazz lady said:You furnishing the pound$ of crabmeat needed? If so, you're on.
Cooking is the hubby's arena, though I've been known to make a mean grilled cheese sammich.
The recipes I have for crab have been in my family for years.
thakidistight
Wanker
kwillia said:I had no idea you had been posting for so many years!
Yeah, I kinda fell off the boards for a few years...
And thanks for the invite. 