Thursday, July 3, 2008


The legendary Tidewater Inn, Easton, Maryland, has graciously shared this recipe. Who doesn't love imperial crab? This is a great recipe for a family meal, or for company. And it's easy. (I've made a few changes to the recipe, removing the MSG, changing regular salt to sea salt, using fresh herbs, switching the green pepper to roasted red pepper and updating the mayo.) Remember to come back and leave a comment if you try this recipe.

Tidewater Inn's Crab Imperial, adapted
2 eggs
1/2 cup lite mayonnaise + 2 Tbsp. for topping
1-1/2 tsp. Worcestershire sauce
1/2 tsp. sea salt
1-1/2 tsp. finely chopped fresh thyme
1-1/2 tsp. finely chopped fresh oregano
1 Tbsp. finely chopped fresh parsley + 3 Tbsp. for topping
1/8 tsp. dry mustard
2 lbs. backfin crabmeat, cartilage removed
few dashes liquid hot pepper sauce
2 tsp. paprika (approximate)
1/2 roasted red pepper, cut in thin strips

Preheat oven to 350F. In large bowl, mix together eggs, 1/2 cup mayo and next 6 ingredients. Gently mix in crabmeat. Coat a 2-quart casserole lightly with non-stick cooking spray and fill with crabmeat mixture. Spread a thin layer of mayo over top of crab mixture and sprinkle with paprika. Bake about 40 minutes or till mixture is hot and lightly browned. About 5 minutes before crab mixture is done cooking, remove from oven and place the roasted red pepper strips on top. Return to oven to finish cooking. Garnish with chopped fresh parsley before serving.
(Note: This would also be nice served in individual ramekins or other baking dishes.)
Yield: 8 servings

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