Title: Charm City Crab Imperial
Categories: Seafood
Yield: 1 Batch
6 tb Butter
1 sm Green bell pepper; seeded,
- deveined, and diced
1 sm Red bell pepper or pimiento;
- seeded, deveined,
- finely diced
1/2 c Mushrooms; diced
3/4 c Mayonnaise
1 tb Dijon-style mustard
1 tb Worcestershire sauce
1/8 ts Tabasco sauce
1/2 ts Old Bay seasoning
1/2 ts Ground black pepper
1 ts Drained capers; chopped
1/2 Lemon; juice of
3 tb Fresh parsley; chopped
1 lb Lump or backfin crabmeat;
- picked over for shells
Imperial Topping (recipe
- follows)
Paprika; for garnish
In a small skillet melt the butter over medium-high heat. Add the
green and red peppers and mushrooms and saute until soft, about
5 minutes. Put aside.
Combine the mayonnaise, mustard, Worcestershire sauce, Tabasco sauce
Old Bay, black pepper, capers, lemon juice, and parsley in a small
bowl. Mix well. Add the sauteed peppers and mushrooms and stir in to
combine thoroughly.
Place the crabmeat in a mixing bowl and pour the sauteed pepper
mixture over the top. Toss gently, taking care not to break up the
lumps of crabmeat. Spoon the mixture into a 1/2 qt casserole or
into 4 individual scallop shells or well cleaned crab top shells.
Bake 20 to 25 minutes.
While the imperial is baking prepare the topping.
When the imperial is done, remove from the oven and preheat the
broiler. Spoon the topping evenly over the large or individual
casseroles and sprinkle with paprika.
Place under the broiler until nicely browned, 1 to 2 minutes. If a
broiler is unavailable, brown the top in the oven. It will take a
bit longer.
Serve immediately.
For the Imperial topping (1/3 cup)
In a small bowl combine the egg, mayonnaise, and parsley. Mix well.
