Crab Imperial used to be on every restaurant menu but today it is hard to find. It is still just as delicious though and really easy to make. I used Chinese spoons to serve the crab. This is perfect for a tea when lots of other items will be served.
In my part of the world, crabs are local and abundant. It is common for people here to travel the one hour to the Chesapeake Bay to go crabbing. For me, this recipe is green; but if you don’t have access to fresh seafood, you could substitute your own local smoked fish spread at this Going Green Tea.
SAUCE:
6 tablespoons mayonnaise, homemade or high quality prepared
2 tablespoons half & half
1/2 teaspoon Old Bay or other seafood seasoning
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire Sauce
CRAB IMPERIAL:
1 pound crab meat, carefully picked over to remove shell
1 teaspoon parsley
¼ cup green pepper, finely chopped
¼ cup onion, finely chopped
2 tablespoons pimento, finely chopped
¼ cup green pepper, finely chopped
¼ cup onion, finely chopped
2 tablespoons pimento, finely chopped
1 teaspoon fresh lemon juice
1 large egg, beaten
1 teaspoon Old Bay Seafood Seasoning
1 teaspoon Worcestershire sauce
3 tablespoons mayonnaise
1 teaspoon melted butter
½ cup dried bread crumbs
½ cup dried bread crumbs
Prepare imperial sauce: Combine all imperial sauce ingredients in a mixing bowl. Whip until smooth. Reserve.
Prepare crab imperial: Combine parsley, lemon juice, egg, Old Bay, green pepper, onion, pimento, Worcestershire sauce, mayonnaise and melted butter in a medium mixing bowl and whip until smooth. Pour mixture over top of crab meat. Blend all ingredients together by tossing gently to avoid breaking lumps of crab meat.
Place a tablespoon or so of the crab mix into each Chinese spoon, top with Imperial Sauce and sprinkle with bread crumbs.
Bake at 400ยบ for 8-10 minutes, until hot and bubbly. This recipe makes enough for about 12 spoons. The Crab Imperial can be prepared several hours in advance and baked just before serving.
