Crab Imperial from Ocean City, Md |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this recipe in an article I was reading about Ocean City, MD. It said this recipe came from St. Paul by the Sea cookbook which includes many recipes from the various hotels there. This is sooo wonderful! I can't tell you if this came from a hotel or from a local there. No specific amount, other than 'just a bit' of green pepper was printed. The recipe is unusual as it says crackers must be ground fine as sugar. Interesting. Ingredients:
1 lb backfin crab meat |
2 egg whites, stiffly beaten |
2 tablespoons mayonnaise, good quality |
2 tablespoons mild wet yellow mustard |
6 saltines (use rolling pin to mash fine as sugar) |
green pepper, finely chopped (just small amount) |
1 (3 ounce) jar pimientos, drained |
melted butter |
mayonnaise, to top dishes |
Directions:
1. Carefully examine crabmeat for shell and remove any found.
2. In a medium bowl, add crabmeat and other ingredients.
3. Very gently fold ingredients together.
4. Coat ramekins or glass crab shells with melted butter. Fill with crab imperial.
5. * I like to sprinkle the top with a little paprika at this point.
6. Place a teaspoon of mayonnaise on top.
7. Bake in hot 400 degree oven for about 15 minutes. Watch carefully. When mayonnaise browns, remove from oven.
8. * Serve with wedges of lemon.
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