Thursday, July 17, 2008


This one is from The Crab Claw, Inc., St. Michaels, Maryland. It's their version of crab imperial. I've updated it with Smart Balance Lite Mayo and sea salt.

The Crab Claw's Imperial Crab, adapted
2 eggs
1/2 cup Smart Balance Lite mayonnaise
2 Tbsp. chopped pimiento
1 Tbsp. Worcestershire sauce
6-8 drops liquid hot pepper sauce
1 tsp. sea salt
2 lbs. backfin crabmeat
1-1/2 tsp. seafood seasoning
1 tsp. SB Lite mayo per shell
Paprika, for sprinkling

Mix eggs, mayo, pimiento, Worcestershire sauce, liquid hot pepper sauce and salt together with a fork until well blended. Remove cartilage from crabmeat. Put crabmeat in large bowl and sprinkle with seafood seasoning. Add egg mixture and mix gently. Spoon mixture into 8 individual shells (or ramekins). Spread 1 tsp. mayo over top of each shell and sprinkle with paprika.
Bake in 400F oven until hot and bubbly, about 20 minutes. Serve immediately. 8 servings.

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