October 05, 2017

Crab Imperial


for the imperial
16 oz lump blue crab meat
1/2 cup mayonnaise
1/4 cup coarsely chopped parsley
1/4 cup finely chopped onion
1 teaspoon ground mustard (I like Colman's)
2 tablespoons Old Bay
1 egg, beaten
juice of 1/2 lemon

1/2-3/4 cup fresh breadcrumbs (I used cheese bread from the bakery)

Preheat oven to 375.

In a large bowl, stir together imperial ingredients until all ingredients are evenly distributed.

Spread evenly in a 1 1/4 quart baking dish. Top with a layer of breadcrumbs. Bake 20 minutes or until browned and bubbly. Serve with crackers, bread or just a fork.
My thoughts:
Crab imperial is one of those dishes you don't see on menus too often, even here in crab-loving Baltimore. You see it more often as part of a larger dish (like shrimp stuffed with crab imperial--my fave) but not always by itself, either as a main dish or an appetizer. I don't know why not! If you like crab cakes you will love crab imperial because it is very, very similar but in some ways even better---there is literally no filler of any kind in crab imperial. So if you are a crab cake fanatic who searches for the crab cake with the least amount of bread cubes, crackers or bread crumbs, crab imperial is going to be your new favorite dish.

I personally had never made it at home before but crab season is still going strong so Maryland crab meat has been on sale and I've picked it up a few times. Last time I made crab cakes, which I love but are a little time consuming and hands-on so I thought I'd try something different. This was so easy! You just stir everything together, top with some crumbs for some crunch and there you go! Perfect for a meal or appetizer. I served it with bread slices and crackers but you can also serve it in spoons or individual ramekins. It is so flavorful and impressive. 

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