New!
Blair Mansion Inn Crab
Imperial
Ingredients:
1 egg yolk
6 1/2 Tbsp. mayonnaise, divided
1/8 tsp. Old Bay Seasoning
1/2 tsp. capers
1 pound backfin crabmeat, picked
3 egg whites
Instructions:
Preheat oven to 375°.
Add egg yolk, 2 Tbsp. mayonnaise, Old Bay, and capers to crabmeat.
Mix until well combined. Using an electric mixer, beat egg whites
until stiff, then gently fold in remaining mayonnaise. Stir until
mixed. Divide crab mixture into 6 equal portions and place on a
greased cookie sheet. Ladle egg-white mixture evenly over crabmeat
and bake for 10 minutes. Serves 6.
Courtesy A Taste of Maryland History Cookbook
by Debbie Nunley and Karen Jane Elliott
Crab
Imperial
Ingredients:
1 green pepper, finely chopped
2 pimientos, chopped
1 Tbsp. English mustard
1 Tbsp. salt
1/2 tsp. white pepper
2 eggs
1 cup mayonnaise
3 lbs. crab meat (backfin or lump)
paprika or Old Bay Seasoning
Instructions:
In a large bowl combine all ingredients except crab meat and paprika and
mix well. Add crab meat and mix gently. Spoon into baking
shells. Top with additional mayonnaise and paprika or Old Bay
Seasoning. Bake at 350º for 15 minutes. 12 servings.
Simple Imperial Crab
Ingredients:
4 Tbsp. butter
3 Tbsp. flour
1 cup milk
1 lb. crabmeat
1 egg, beaten
1/2 cup pimiento
3 Tbsp. mayonnaise
1 tsp. dry mustard
salt and pepper
bread crumbs
butter
Instructions:
Make a white sauce with the butter, flour, and milk. Cool
Slightly. Mix the next five ingredients with the white sauce and
season with salt and pepper. Put into crab shells, scallop
baking shells, or a baking dish. Sprinkle with buttered bread
crumbs, dot with butter, and brown in a 350º
oven. Freezes well. Makes 6 servings.
Courtesy Queen Anne Goes To The Kitchen by
The Episcopal Church Women of St. Paul's Parish
