Crab Meat Imperial

Yield:
4 servings
Level:
Easy
Ingredients
  • 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
  • RUSTIC RUB
  • 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
Directions

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.

RUSTIC RUB

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


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    9 Reviews
    4 9
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Way too many different flavors that mask the flavor of the crab. not close to traditional crab imperial.
    Fantastic, and so easy to make.
    Lisa,
     

     
    Whenever I am experiencing a "less than stellar" day, I will read your comment and LAUGH, Laugh, laugh!!!!
     

     
    Thank you!
     

     
    PS: I did top with panko.
    Awesome version. Use Panko bread crumbs as the topping.
    Made a great topping for cedar plank salmon.
     

     
    For Lisa's complaint about 6T of salt, maybe she didn't notice that only 1/2 T of the rustic rub went into this pound of crab meat. The rest was supposed to be saved for future use... That would not make this salty!
     

     
    I used panko bread crumbs and that gave it more texture in the topping.
    I make this all the time for the little lady that I sit for sometimes.. she loves it! I just cut back on the salt a little and it turns out just fine for us...
    This was the worst recipe for Crab Imperial I ever tasted!! The topping is terrible! It's so salty! For heavens sake! 6 TBS of salt?????? I don't know why I followed it. The veggie mixture for the dish was a good idea, but the rest of the recipe was just so horrible. We spent a lot of money on the crab and ended up throwing it all in the trash after a couple of bites. DON'T USE THIS RECIPE.
     

     
    Lisa
    Um, you don't use the ENTIRE rustic rub quantity! Only 1/2 a tablespoon of it.
    I didn't care for the topping at all. I would like it to be more creamy when baked. Will make it again but no offense Emeril...I will doctor the recipe.
    This recipe was nice. It was fairly quick, easy and delish. My husband had never had a crab dish like this before so it was a new experience to him. He really enjoyed the dish as did I. Would not hesitate to make it again. Thank you Emeril or another great dish.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Crab Cakes Chiarello with Shaved Fennel Salad

    Recipe courtesy of Michael Chiarello