Crisfield Crab Imperial Recipe

This classic presentation of a timeless favorite is so easy to make it almost makes itself. And once youve tasted the decadent flavor of my crab imperial, it will become one of your all-time favorite recipes. Combine the crab meat, peppers and onion and gently fold in the mayonnaise.

Mold the mixture into a heat-proof dish, and cover with melted butter and bread crunbs. Bake at 350 degrees for 12 minutes, or until crumbs are golden brown. Serve at once.

Succulent lump crab meat is folded into a velvety mixture of mayo, egg, and a blend of spices, including Old Bay. Then, I baked it until it was golden and bubbly on top, with a crispy Panko topping. Looking for the Best Maryland Crab Imperial Recipe? Try this easy recipe so you can be enjoying this Maryland-style classic in no time!

This classic crab imperial recipe is a rich, easy way to enjoy fresh blue crab. It's a Southern tradition with just 10 minutes of prep! Maryland Crab Imperial is a classic seafood dish made with fresh crab meat, mayonnaise, and seasonings, and baked until hot and bubbly.

It is great when served with crispy bread or crackers. Crab Imperial is a timeless dish made with fresh lump crabmeat. You'll love how easy it is to make this classic dish almost as much as you'll love eating it! This dish can be made with your favorite type of crabmeat and can be used as a stuffing mix for lobster, shrimp, mushrooms and fish.

Provided by Chef Dennis Littley Categories Entree Time 30m By 1904 with the crabbing industry in full swing, Crisfield was the second largest city in Maryland, known as the seafood capital of the world. In 1946 Egbert I.

Quinn, editor of the Crisfield Times, started the National Hard Crab Derby to celebrate the towns rich crabbing history. I'd describe it as a hot crab dip, a crab casserole, or crab gratin: blue crabmeat tossed with a generous dose of mayonnaise; seasoned with Old Bay, onion or shallots, mustard, and lemon; and topped with buttery bread crumbs that turn golden in the oven. Made with milk, butter, mayonnaise, and flavored with Worcestershire sauce, dry sherry, and fresh lemon juice, the sauce enhances the taste of the crab without overpowering it.

This incredibly rich dish (hence the name) has roots in Maryland, where crab is king.