Crab Imperial

Total Time:
37 min
12 min
25 min

4 servings

  • 1/4 large green pepper, diced
  • 1 tablespoon butter
  • 1 pound Chesapeake Bay crabmeat
  • Salt and pepper
  • 1 tablespoon mustard
  • 4 tablespoons mayonnaise
  • Dash Worcestershire sauce
  • 1/2 cup bread crumbs
  • Crab boil seasoning

Saute green pepper in butter until translucent, but not brown.

Add to crabmeat, salt and pepper. Stir in mustard, mayonnaise and Worcestershire sauce. Put in buttered casserole. Top with bread crumbs, a few pats of butter, and sprinkle with crab boil seasoning. Bake for 25 minutes in a preheated 375 degree F. oven.

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    from a native Marylander on the shores of the Chesapeake Bay.....we love crab....never, never, never put green, red, yellow peppers in cakes or imperial......crab has a subtle, sweet, succulent flavor..and the peppers totally overpower the natural deliciousness...only need mayo, s&p, Old Bay, egg, dry mustard, lemon...and you're in heaven.
    My wife loves crab meat and I when I came across this resipe, I thought it would be a great surpise to make for her. She absolutely loved it!!!
    Being from Maryland, I love my crabmeat. This recipe would be great with a little paprika and a little cheddar cheese mixed in.
    My family enjoyed it. Next time, will use FRESH lump crab meat.
    I have always thought crab imperial was of a creamy texture and taste, this was very dry, I might of well just ate the crab out ot the container.
    Very easy and great tasting recipe for crab imperial. Used panko breading for the crust which gave the crab just a touch of breading and let the crab taste shine through.
    The green peppers give it the best flavor!!
    Very easy and quick to prepare. Tastes good enouggh for company. Go light on the bread crumbs.
    tasted fine, rather bland
    Excellent! I did, however, add the crab seasoning (Old Bay) to the mixture, rather than sprinkling on top. Used about 1/2 teaspoon. I served this for a ladies luncheon and it was perfect.
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