A rich crab imperial



May 26, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

Dennis Bolduc of Winchester, Va., wrote seeking a recipe "for crab imperial like the one served in the Crab Claw Restaurant in St. Michaels."

Nancy Lewis of Columbia responded. "Attached is a recipe for crab imperial that was requested by Dennis Bolduc. This recipe was taken from Maryland Seafood Cookbook 2, published by the Seafood Marketing Authority of the Department of Economic and Community Development in Annapolis. ... I have made this recipe many times, and it is delicious."

Crab Imperial

Serves 8

2 eggs

1/2 cup mayonnaise

2 tablespoons chopped pimento

1 tablespoon Worcestershire sauce

6 to 8 drops liquid hot pepper sauce

1 teaspoon salt

2 pounds Maryland back fin crab meat

seafood seasoning (Old Bay), to taste (about 1 to 1 1/2 teaspoons)

1 teaspoon mayonnaise per shell

paprika, for sprinkling

Mix eggs, 1/2 cup mayonnaise, pimento, Worcestershire, hot pepper sauce and salt together with a fork until well blended. Remove cartilage from crab meat. Put crab meat in a large bowl and sprinkle with seafood seasoning. Add egg mixture and mix gently. Spoon mixture into 8 individual shells.

Spread mayonnaise over the top of each shell and sprinkle with paprika. Bake in preheated 400-degree oven until hot and bubbly, about 20 minutes. Serve immediately.

Tester Laura Reiley's comments: "A decadent entree [in terms of richness as well as expense], it's really a snap to prepare. The clear, sweet flavor of crab comes through loud and clear. The top of each portion gets just slightly browned and a little crusted, while the interior is lush and creamy.

"I would serve this with lemon wedges and something very light as an accompaniment -- maybe simple steamed asparagus."

Per serving: 253 calories; 21 grams protein; 17 grams fat; 3 grams saturated fat; 2 grams carbohydrate; 0 grams fiber; 128 milligrams cholesterol; 770 milligrams sodium

Recipe requests

* Robert A. Boppe of Spearfish, S.D., writes that he grew up in Maryland and remembers a "burgerlike sandwich called a Steamer which was made at a drugstore called Sam's in Williamsport. This was in the '40s and early '50s, and people drove from Pennsylvania to get the Steamer,which may have had beef and pork in it. I think about this Steamer all the time and would appreciate any information about it or the recipe."

* Janice Patten of Raeford, N.C., says she is seeking a recipe for "O'Henry Bars. They were made with oatmeal, and the batter was very thick. They were frosted with chocolate chips and peanut butter."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Names must accompany recipes for them to be published.

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