More Great Recipes: Seafood

Chef Nic's Crab Imperial


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 pounds backfin crab meat
2 eggs
1/2 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon oregano
1/8 teaspoon dry mustard
Few dashes hot pepper sauce
Mayonnaise for topping
Parsley flakes for topping
Paprika for sprinkling
Green pepper for garnish
Pimiento for garnish


Directions: Wash and disinfect cleaning and serving surfaces. Wash hands.


Remove shell from crabmeat. In a large bowl, mix together eggs, 1/2 cup


mayonnaise, Worcestershire sauce, salt, thyme, oregano, dry mustard, and


liquid hot pepper sauce. Gently mix into crabmeat. Coat a 2-quart casserole


lightly with mayonnaise and fill with crab mixture. (Nic used individual


ramekins.) Spread a thin layer of mayonnaise over top of crab mixture and


sprinkle with parsley and paprika. Top with thin green pepper and pimiento.


Bake at 350 degrees until mixture is hot and lightly browned, about 40


minutes. (You will need to adjust baking time if you use individual


casseroles.) Serves 8.


Pairs Well With


Notes

A dash of local for every season
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