Growing up on the East Coast, we'd go crabbing several times a Summer. Of course, we'd have feasts of boiled blue crabs, but some were always spared for Crab Imperial.
Less trouble than a crab cake (no frying or worrying about binders), this recipe for crab imperial is very elegant. On a recent trip back home to Mom's, she lovingly parted with her set of scallop-shaped ramekins, which make the presentation of this crab imperial recipe even more special.
Submitted by: Jim from North Aurora, IL
Yield: 4 servings
- Preheat oven to 400 degrees.
- Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whisk until smooth. Add crab meat and fold gently until combined, taking care not to break up lump crab meat. Divide mixture equally among 4 ramekins (or natural crab shell). Place on a baking sheet and bake for 12-15 minutes.
- In a small bowl, combine all ingredients for Imperial Sauce and whisk until smooth.
- In another small bowl, add remaining melted butter to bread crumbs and stir until combined.
- Top each ramekin (or natural crab shell) of crab imperial with imperial sauce, then the bread crumbs and a good sprinkle of paprika. Place in broiler until golden brown.
Great by itself but also delicious with butter flavored crackers and a fresh green salad.