Best Crab In Ramekins Recipes

MARYLAND STYLE CRAB IMPERIAL

Maryland Style Crab Imperial image

Crab Imperial is a timeless dish made with fresh lump crabmeat. You'll love how easy it is to make this classic dish almost as much as you'll love eating it! This dish can be made with your favorite type of crabmeat and can be used as a stuffing mix for lobster, shrimp, mushrooms and fish.

Provided by Chef Dennis Littley

Categories Entree

Time 30m

Number Of Ingredients 8

Ingredients

1 lb jumbo lump crabmeat (or lump)
½ cup Hellman's Mayonnaise
1 tsp sugar
1 tsp old bay
1 tsp Italian parsley (finely chopped )
1 large egg lightly beaten (lightly beaten (for a richer version use two egg yolks))
½ tsp lemon juice
old bay (sprinkle on top of the finished crab imperial before baking)

Steps:

Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
place portions in the baking dish of your choice, using ramekins or small casserole dishes
Spinkle tops of crab imperial with old bay or paprika.
Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

Nutrition Facts : Calories 408 kcal, Carbohydrate 2 g, Protein 29 g, Fat 30 g, SaturatedFat 4 g, Cholesterol 133 mg, Sodium 340 mg, Sugar 2 g, ServingSize 1 serving

DEVILED CRAB RAMEKINS

Deviled Crab Ramekins image

For a richly decadent take on this elegant appetizer, substitute heavy cream for the creme fraiche. Source: unknown

Provided by Lynnda Cloutier

Categories Seafood Appetizers

Time 25m

Number Of Ingredients 11

Ingredients

melted butter for greasing
6 oz. crabmeat, light and dark meat
1 extra large egg, beaten
1/4 cup creme fraiche or sour cream
juice of 1 lime
1 tsp. hot chili sauce
2 cups fresh white breadcrumbs
salt and pepepr
1/4 cup parmean cheese, finely grated
paprika to garnish
lime wedges, salad greens and toasted whole wheat bread to serve

Steps:

1. Preheat oven to 400. Brush four (2/3 cup) ramekins with butter and put on baking sheet. Mix crabmeat with egg, creme fraiche, lime juice and chili sauce. Stir in breadcrumbs and season with salt and pepper
2. Spoon mixture into prepared ramekins and sprinkle with cheese. Bake in preheated oven about 15 minutes, til golden and bubbling. Sprinkle with paprika and serve hot with lime wedges, salad greens and toast.

CRAB IMPERIAL (BALTIMORE STYLE)

Crab Imperial (Baltimore Style) image

This serves 3-4 people as an entree or 5-6 people as an appetizer. If you have any questions, you can e-mail me: [email protected]

Provided by Alan Leonetti

Categories Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb crabmeat (lump or backfin)
4 tablespoons butter (1/2 stick, unsalted)
2 teaspoons shallots (chopped very fine or minced)
2 tablespoons flour
3/4 cup half-and-half
1/8 teaspoon white pepper
1/8 teaspoon ground mace
2 tablespoons sherry wine
3 tablespoons mayonnaise
2 egg yolks (well beaten)
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon lemon juice
paprika (sprinkle on top)

Steps:

Preheat oven to 450 degrees F.
Melt butter in a heavy small saucepot over medium heat. Add shallot and stir until very lightly browned, about 5 to 8 minutes.
Blend in flour, white pepper and mace and stir 1 to 2 minutes.
Add half-and-half, egg yolks, dry mustard, Worcestershire sauce, and sherry and cook until thick and smooth, about 3 to 4 minutes.
Remove from heat and stir in mayonnaise, lemon juice and salt, and gently fold crabmeat into sauce, being careful not to break up chunks.
Fill either shells, oven-proof shells, ramekins, or small oven-proof bowls.
Sprinkle tops with paprika.
Place onto a cookie sheet and bake until mixture is bubbling, about 12 to 15 minutes, and serve immediately.