Atlantic Imperial Crab Recipe #379499
This recipe is from The Atlantic Hotel in Ocean City, MD and was submitted by Sarah L. Purnell to the Ocean City Museum Society Cookbook and can be found on page 257.
by Debaylady
30 min | 10 min prep
SERVES 8
- 2 lbs backfin crab meat or lump crabmeat
- 2 eggs, lightly beaten
- 1/2 cup green pepper, finely chopped
- 2 tablespoons pimentos, finely chopped
- 1 tablespoon Coleman's dry mustard
- 2 teaspoons worcestershire sauce
- 1 teaspoon Tabasco sauce
- mayonnaise
- In a small bowl, add the lightly beaten eggs, the dry mustard, Worcestershire and Tabasco sauce.
- In a large bowl, add all the crabmeat, green pepper, and pimento. Pour in the beaten egg mixture and enough mayonnaise to hold mixture together. Very gently mix all ingredients together being careful not to break up the lumps of crabmeat.
- Butter a 2 quart casserole or 8 large crab pryex shells.
- Fill casserole or shells with crab imperial.
- Spread with mayonnaise. Sprinkle with paprika.
- Bake in 350 degree oven until heated through, bubbly, and brown (about 20-25 minutes for the casserole; less for the crab shells). Watch carefully.
- Serve with tartar sauce, if desired.
- Have ample lemon wedges available for those who like to squeeze lemon juice on their crab imperial.
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5 stars