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Fine Lobster Blog

Tuesday, April 13, 2010

Crab Imperial


Any chef who loves crustaceans knows a recipe for crab imperial, and this is the Fine Lobster version which is reliably delicious and easy.

Prepare these as an appetizer for any gathering, or for a quiet Sunday afternoon at home with warmed sourdough bread.

We also recommend looking around for unique serving dishes. We recommend thoroughly cleaning and drying crab shells, and here we show a beautiful collection of crab shell-shaped molds; but consider other shells (well cleaned) or small ramekin-type dishes.

Serves 4

1/2 cup breadcrumbs
2 tbsps unsalted butter
2 tbsps heavy cream
1 large egg, beaten
1 tspn Old Bay
2 tspns Worcestershire sauce
1 cup mayonnaise
1 lb crab meat
4 crab shells or molds, cleaned and dried
Paprika for garnish

Preheat the oven to 350 F degrees.

In a large bowl combine the bread crumbs, butter, cream, egg, Old Bay, Worcestershire, and 1/2 cup of the mayonnaise. Mix well. Gently fold in the crab meat and form the mixture into 4 parts. Avoid over-mixing.

Lay the crab shells or molds on a sheet pan. Stuff each shell with a mound of crab meat, being careful not to over pack. Spread the remaining 1/2 cup of mayonnaise over the crab mounds until it is completely covered. Sprinkle generously with paprika.

Bake for 20 minutes, or until the tops are golden brown. Serve immediately.

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