Crab Meat Imperial

4 servings
  • 1 tablespoon olive oil
  • 3/4 cup small dice yellow onions
  • 2 tablespoons minced shallots
  • 1/4 cup small dice red peppers
  • 1/4 cup small dice yellow peppers
  • 1/4 cup small dice celery
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • I pound crab meat
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped parsley
  • 1/4 cup chopped green onions
  • 1 cup homemade or prepared mayonnaise
  • 2 tablespoons Creole Mustard
  • 1/4 teaspoon tabasco sauce
  • 1/4 cup dried fine bread crumbs
  • 1/2 tablespoon Rustic Rub, recipe follows
  • 2 tablespoons chopped chives, garnish
  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried thyme
  • Preheat the oven to 400 degrees F. In a large saute pan, heat the olive oil. When the pan is smoking hot, add the onions, shallots, peppers, celery, salt and cayenne. Saute for 5 minutes or until the vegetables are wilted. Add the crab meat, garlic, parsley and green onions, saute for 1 of 2 minutes. Remove from the heat and cool for about 30 minutes. In a mixing bowl, combine the crab meat mixture with 3/4 cup of the mayonnaise, the mustard and Tabasco. Mix until thoroughly incorporated. Spoon the mixture into 4 coquille shells. In a mixing bowl, combine the breadcrumbs, the remaining mayonnaise and the Rustic Rub together. Spread the top of the crab mixture with the bread crumb mixture. Bake for 20 minutes, or until bubbly and brown. Place the shells on a platter and garnish with chopped chives.

  • Combine all ingredients and store in an air-tight container.

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