Saturday, January 14, 2012

Crab Imperial

I've been in the mood for snow crab legs lately, and after going to the grocery store and seeing how expensive they were, I saw a can of lump crab meat that was on sale, and decided to do a crab imperial.
Crab Imperial

  • 8 oz jumbo lump Phillips crabmeat
  • 3 oz mayonnaise
  • ½ t parsley
  • 1 T half and half
  • ¾ t fresh lemon juice
  • 5/8 t Phillips Seafood Seasoning
  • 2 T whole egg, beaten (½ egg)
  • ¾ t Worcestershire sauce
  • ½ t melted butter
  • 2 ramekins for baking (or empty natural crab shells)
  • Pinch of paprika

Combine parsley, ½ t fresh lemon juice, egg, ½ t Phillips Seafood Seasoning, ½ t Worcestershire sauce, 1½ oz mayonnaise and melted butter in medium mixing bowl and whip until smooth. Place crabmeat in separate mixing bowl and pour mixture over top. Blend all ingredients together by tossing gently to avoid breaking lumps of crabmeat. Place 4 oz of the mix into each ramekin and bake at 400°F for 12-15 min. Meanwhile, combine remaining 1½ oz mayonnaise, half and half, 1/8 t Phillips Seafood Seasoning, ¼ t fresh lemon juice, and ¼ t Worcestershire sauce in mixing bowl. Whip until smooth. Top each ramekin of baked crab imperial with sauce and pinch of paprika. Broil until golden brown. Serves two.
I've made this recipe before, and I think it's delicious. Tom, of course, loved it, too.

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