Classic Crab Imperial Healthy Home Cooking with Jack Harris & Charles Knight
It’s Crab Season on Maryland's Eastern shore, and fishermen are pulling "beautiful swimmers" (blue crabs) out of Chesapeake Bay by the bushel.
Variation to TV Recipe
1 pound lump crabmeat, coarsely chopped
2 slices white bread, chopped fine
2 tablespoons fresh parsley leaves, chopped fine
1/2 teaspoon Old Bay Seasoning
1/8 teaspoon freshly ground black pepper
Dash of Crystal Hot Sauce
3 tablespoons unsalted butter, melted
2/3-cup mayonnaise (use light, if you like)
1 teaspoon Dijon mustard
1/3-cup Italian breadcrumbs
1 Lemon cut in 6 parts
Preheat the oven to 400°F. Lightly coat 2 QT Casserole Karahi Pan with 1 tablespoon melted butter, or 6 Oyster Shells
Combine the crab and bread in mixing bowl with parsley, Old Bay, pepper, and hot sauce. Drizzle in 1/3 of the melted butter and mix well.
Add the mayonnaise and mustard and continue to mix until thoroughly combined. (Classic Crab Imperial Béchamel Sauce is substituted for Mayonnaise)
In the small mixing bowl combine the Italian breadcrumbs and 1/3 of the melted butter.
Add the crab mixture to the 2 QT Casserole and spread evenly (mound in Oyster Shells). Scatter the buttered crumbs on top.
Bake uncovered in the oven until bubbling and slightly browned, 12 to 15 minutes.
Serve hot with Lemon Wedges
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