Phillips Crab House Crab Imperial Recipes

" PHILLIPS CRAB HOUSE" CRAB IMPERIAL

I found a Laurel School Alumni Cookbook in a local antique store. It has many marvelous recipes including this one from "Phillips Crab House" in Ocean City, MD. It is printed on page 130 and was submitted by my friend and co-worker, Sharon Whaley. I have not made it yet, but am adding it here for those who like to try recipes from famous restaurants.

Provided by Debaylady

Categories Crab

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs lump crabmeat
2 eggs, beaten
6 tablespoons mayonnaise
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon parsley flakes
3 tablespoons butter, melted
3 teaspoons Old Bay Seasoning
cracker crumb
paprika

Steps:

In a large bowl, mix all ingredients, except crab meat.
Add crab meat and turn lightly so as not to break up the lumps.
Put in a buttered 2 quart casserole or fill 8 buttered individual baking dishes (shells) and top with cracer crumbs.
Cover with melted butter. Sprinkle with paprika.
Bake at 350°F for 15-20 minutes until bubbly and brown.
Note: If desired, top with grated cheese last 5 minutes of baking.

Nutrition Facts : Calories 227, Fat 10.7, SaturatedFat 3.9, Cholesterol 153.3, Sodium 576.3, Carbohydrate 4.6, Fiber 0.1, Sugar 1.1, Protein 27.1

EMERIL'S CRAB IMPERIAL

Emeril's Crab Imperial image

The title says it all! Updating 8/3/07-- I made this again and added 2 scallions, some yellow peppers and a tbsp of creole seasoning. It was a great addition to the original recipe.

Provided by chia2160

Categories Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups lump crabmeat, picked over to remove any shell and cartilage
1 cup homemade mayonnaise
2 tablespoons finely chopped green bell peppers
2 tablespoons finely chopped red bell peppers
1 tablespoon minced shallot
1 tablespoon minced parsley
1 1/2 teaspoons minced tarragon
1/2 teaspoon salt
1/4 teaspoon white pepper
2 -4 tablespoons black caviar
1/4 breadcrumbs
1/4 finely grated parmesan cheese
1/2 lb fresh pea shoots
2 tablespoons vegetable oil
1/4 teaspoon salt

Steps:

Preheat oven to 375ºF.
In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt and white pepper.
Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.
Divide the crabmeat among 4 shallow ramekins.
Sprinkle 1 tablespoon each breadcrumbs and cheese on top of each and bake until warmed through and browned on top, about 12-15 minutes.
Sauté the pea shoots in oil for 1-2 minutes,season with salt, remove. Serve alongside the crab.

Nutrition Facts : Calories 101.3, Fat 9.5, SaturatedFat 1.4, Cholesterol 48, Sodium 583.6, Carbohydrate 2.6, Fiber 0.3, Sugar 0.6, Protein 2.4

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