Crab imperial - 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Maryland regular OR |
| Backfin crabmeat | ||
| ¼ | cup | Mayonnaise |
| 1 | teaspoon | Olive Oil |
| ¼ | cup | Chopped chives |
| 1 | tablespoon | Lemon juice |
| 5 | drops | Oil from can of anchovies |
| ½ | teaspoon | Capers |
| 3 | dashes | Hot pepper sauce |
| 3 | dashes | Worcestershire sauce |
| Cracker Crumbs | ||
| OR | ||
| Seasoned bread crumbs | ||
| Paprika | ||
| Butter or margarine | ||
Directions
TOPPING
Remove cartilage from crabmeat - set aside.
Mix next eight ingredients, add crabmeat and mix well.
Place crab mixture in individual crab shells or in a shallow baking dish. Cover with cracker crumbs or seasoned bread crumbs. Sprinkle with paprika and dot with butter.
Bake at 450 degrees until brown and bubbly - about 10 minutes.
Note: this recipe can be "stretched" with one or two chopped hard boiled eggs plus ¼ cup chopped black olives.
Old Hotel Belvedere, Baltimore
Typed, but not tested. == Courtesy of Dale & Gail Shipp, Columbia Md.
== Submitted By GAIL SHIPP On 07-12-95