Best Crab Imperial Baltimore Style Recipes

Crab Imperial, Baltimore Style image

Provided by John Shields

Categories Seafood

Number Of Ingredients 16

4 tablespoons (½ stick) butter
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper or pimiento
½ cup chopped mushrooms
¾ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ teaspoon Tabasco Sauce
1 teaspoon capers, drained and chopped
½ teaspoon freshly ground black pepper
1 teaspoon Chesapeake seasoning
1 pound jumbo lump crabmeat, picked over
1 egg, beaten
¼ cup mayonnaise
Pinch of paprika
1 tablespoon chopped parsley

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.

Baltimore-Style Crab Cakes image

Provided by Andrew Zimmern

Categories appetizer

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 10

20 saltine crackers
1 pound jumbo lump crabmeat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
Freshly ground black pepper
1/4 cup canola oil
Lemon wedges, for serving

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.

Crab Imperial (Baltimore Style) image

Provided by Alan Leonetti

Categories Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb crabmeat (lump or backfin)
4 tablespoons butter (1/2 stick, unsalted)
2 teaspoons shallots (chopped very fine or minced)
2 tablespoons flour
3/4 cup half-and-half
1/8 teaspoon white pepper
1/8 teaspoon ground mace
2 tablespoons sherry wine
3 tablespoons mayonnaise
2 egg yolks (well beaten)
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon lemon juice
paprika (sprinkle on top)

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.