THE CRAB CLAW'S IMPERIAL CRAB, ADAPTED

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.

TIDEWATER INN'S CRAB IMPERIAL, ADAPTED

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
INGREDIENTS:
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