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Cooking with Rebecca Bent

Tuesday, May 24, 2011

Crab Imperial Appetizer

Crab Imperial is a Maryland favorite typically served in the top shell of a crab or scallop shell or a crab shell mold made from glass or foil. If you cannot come by those items, this recipe is just as delicious prepared on fresh crusty bread. And if you want to curb the calories and fat (but not the taste!), try it with the substitute ingredients.

Crab Imperial Appetizer
Makes 8 servings

½ cup breadcrumbs
2 tablespoons softened Butter (or Margarine)
2 tablespoons heavy cream (or low fat Evaporated Milk)
1 egg (or Equivalent Eggbeaters)
1 teaspoon Old Bay
2 teaspoons Worcestershire sauce
1 cup mayonnaise (or low fat mayonnaise)
1 pound jumbo lump crabmeat
8 2.5-oz crab molds, cleaned and dried

Preheat the oven to 350 degrees. In a large bowl combine the breadcrumbs, butter, cream, egg, Old Bay, Worcestershire, and ½ cup of the mayonnaise. Mix well. Gently fold in the crabmeat and form the mixture into 8 parts. Avoid over-mixing. Lay the molds on a sheet pan. Stuff each shell with a mound of crabmeat, being careful not to over pack. Spread the remaining ½ cup of mayonnaise over the crab mounds until it is completely covered. Sprinkle generously with paprika. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.

To prepare on Bread: spread the crab imperial mixture on a fresh slice of French bread (or any type of bread) and place it on the sheet pan and bake until golden brown. This version will add some finesse to an old favorite.


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