Crab Imperial Baltimore Style Recipes

CRAB IMPERIAL, BALTIMORE STYLE

Steps:

• Preheat the oven to 350°F.
• Melt the butter in a small skillet and sauté the bell peppers and mushrooms until soft. Set aside.
• Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sautéed peppers and mushrooms.
• Place the crabmeat in a mixing bowl and pour the mixture over it. Toss gently. Spoon the mixture into 4 individual gratin dishes or well-cleaned crab shells. (Place filled shells on a baking sheet.) Bake for 20 to 25 minutes.
• Meanwhile, prepare the topping: Combine all the ingredients in a small bowl and mix well. Remove the casseroles from the oven. Preheat the broiler. Spoon the topping evenly over each casserole. Place under the broiler for 1 to 2 minutes, or until nicely browned. (If a broiler is unavailable, brown the top in the oven. It will take a bit longer.) Serve immediately.

MARYLAND STYLE CRAB IMPERIAL

Steps:

• Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
• Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
• place portions in the baking dish of your choice, using ramekins or small casserole dishes
• Spinkle tops of crab imperial with old bay or paprika.
• Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
• Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

TRADITIONAL MARYLAND CRAB IMPERIAL RECIPE

Steps:

• Add butter, flour, and milk to a sauce pan and heat over medium heat, while stirring, until it's well blended and thickens. Allow to cool slightly.
• Transfer your white sauce to a large bowl and mix in the crab meat, beaten egg, pimiento, mayonnaise, dry mustard, salt & pepper.
• Place mixture into 4 crab shells, scallop shells, or individual baking dishes.
• Sprinkle equal amounts of bread crumbs, Old Bay Seasoning, & thin slices of butter to cover the tops of each serving.
• Bake in 350 degree fahrenheit oven for approximately 15 minutes. Then turn your oven on broil for 3 to 4 minutes, while keeping a close eye on them, to brown the tops.

CRAB CAKES BALTIMORE-STYLE

Steps:

• In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
• Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
• Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.

CRAB IMPERIAL (BALTIMORE STYLE)

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.

BALTIMORE-STYLE CRAB CAKES

Steps:

• Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
• To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
• Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
• Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
• In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.