Crab Imperial
A real Maryland classic! Adapted and updated from "Butterfly"'s recipe in The Chesapeake Collection: A Treasury of Recipes and Memorabilia from Maryland's Eastern Shore 1983
Ingredients
- 1 slice white sandwich bread
- 1 jarred roasted red pepper, minced
- ⅔ cup mayonnaise
- 1 ½ tablespoons Worcestershire sauce
- juice of 1/2 lemon
- Old Bay seasoning
- ½ teaspoon ground mustard
- 1 teaspoon hot sauce
- ¾ lb picked over crab meat we used leftover from steamed crabs
Instructions
- Preheat oven to 350. Butter a 1 1/2 quart baking dish or 6 individual crab shell-shaped baking dishes or ramekins. Set aside
- Tear the bread into pieces, and pulse in a high-powered blender or food processor until it is in crumbs.
- Place the crumbs in a medium bowl, add the pepper, seasonings, and mayonnaise, and mix to distribute all ingredients evenly. Fold in the crab meat.
- Scrape into the prepared baking dish and sprinkle with additional Old Bay if desired. Bake for about 30 minutes or until golden brown and heated through.