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.

Lobster, Crab & Fennel Citrus Salad

Few things get taste buds jumping like fresh herbs and citrus oranges! Now, imagine combining these flavors with fresh lobster and crab!

This recipe is beautiful and flavorful, and Fine Lobster recommends serving it with sliced fresh French bread and a glass of white wine.

Serves 4

1/2 lb crab meat
1/2 lb cooked lobster meat
2 tspns coarse sea salt
2 tbsps olive oil
1 large fennel, stem and fronds removed (reserve fronds)
2 tbsps of frond feathers reserved for garnish
1 cup purple cabbage, sliced into thin strips
1 large orange, plus 2 tablespoons orange juice if the orange seems dry
1/2 tspn freshly ground black pepper

In a large bowl, combine the crab and lobster meats, 1 teaspoon of the salt, and 1 tablespoon of the olive oil. Toss until the meat is well coated.

Meanwhile, using a mandoline or a very sharp knife, slice the fennel paper-thin and transfer it to the crab and lobster meat bowl. Add in the cabbage. Cut off the ends of the orange to expose the orange and carefully cut away the peel. Make orange supremes by slicing out the orange sections, leaving behind any membranes. Place the orange wedges on top of the fennel. Squeeze any excess juice from the orange into the bowl. Add the orange juice, if necessary.

Add in the remaining teaspoon of sea salt, the black pepper, and the remaining tablespoon olive oil. Toss the salad until everything is well combined. Serve immediately, garnished with fennel fronds.