Best Crabmeat Imperial Recipes

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BRENNAN'S CRABMEAT IMPERIAL



Brennan's Crabmeat Imperial image

From the famous Brennan's Restaurant in New Orleans, LA. Posted for ZWT5. You can substitute one pound of blanched crawfish tails for the crab meat.

Provided by TxGriffLover

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb lump crabmeat, picked over to remove any shell and cartilage
1/2 cup scallion, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 cup chopped pimiento
1 egg yolk
1 teaspoon dry mustard
4 artichoke hearts, coarsely chopped
2 tablespoons paprika
1 cup mayonnaise
1/4 cup freshly grated parmesan cheese
1/4 cup seasoned bread crumbs
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375º.
  • In a large bowl, combine the crab meat, scallions, bell pepper, pimiento, egg yolk, dry mustard, artichoke hearts, paprika, and one-half cup of the mayonnaise. Stir until well mixed and season with salt and pepper to taste.
  • Spoon the crab meat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise. Sprinkle Parmesan and bread crumbs on top and bake for 15-20 minutes until heated through. Serve immediately.

CRABMEAT IMPERIAL FROM COMMANDER'S PALACE



Crabmeat Imperial from Commander's Palace image

Here's a classic from the famous Commander's Palace located in the heart of the beautiful Garden District of New Orleans.

Provided by Pepina Rae

Categories     Crab

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 cups onions, minced
1 cup bell pepper, minced
1 1/2 cups celery, minced
1 1/2 cups green onions, tops only, minced
1 tablespoon butter
1/2 teaspoon pepper
salt
1 teaspoon garlic powder
1 cup pimentos, minced (drained well)
1 cup mayonnaise
1/4 cup creole mustard
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco sauce
3 lbs lump crabmeat (free of shells)
mayonnaise, for topping
paprika

Steps:

  • Preheat oven to 350°F.
  • In a large skillet, sauté onions, bell pepper, celery, and green onions in melted butter.
  • Add salt, pepper, garlic powder, and pimento. Sauté for about 15 minutes.
  • Remove from heat and add mayonnaise, mustard, Worcestershire, and Tabasco. Let cool.
  • In large mixing bowl, ladle sauce over crabmeat and fold gently with hands to coat crabmeat.
  • Using your hands, fill individual casserole pans or large shells with crabmeat. Thinly coat the top with mayonnaise. Sprinkle with paprika.
  • Bake until bubbly.

Nutrition Facts : Calories 357.4, Fat 13.8, SaturatedFat 2.7, Cholesterol 140.6, Sodium 1015.3, Carbohydrate 18.1, Fiber 2.5, Sugar 6, Protein 39.9

CRABMEAT IMPERIAL WITH ARTICHOKES



Crabmeat Imperial With Artichokes image

Cragmeat and artichokes?? Both in the same dish? Who could ask for anything more. This is sooo good. Try it. You won't be sorry.

Provided by Gloria 15x

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb crabmeat
1/2 cup scallion, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 cup pimiento
1 egg yolk
1 teaspoon dry mustard
4 artichoke hearts, coarsely chopped
2 tablespoons paprika
1 cup mayonnaise
1/4 cup parmesan cheese, freshly grated
1/4 cup seasoned bread crumbs
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika, and 1/2 cup of the mayonnaise.
  • Stir until well mixed, then season with salt and pepper to taste.
  • Spoon the crabmeat mixture into four 1-cup baking dishes and cover with remaining mayonnaise.
  • Sprinkle Parmesan and bread crumbs on top and bake in the hot oven for 15 to 20 minutes, until heated through.

Nutrition Facts : Calories 476.6, Fat 24.5, SaturatedFat 4.7, Cholesterol 115.7, Sodium 1997.2, Carbohydrate 37.6, Fiber 9.1, Sugar 7, Protein 30.7

CRABMEAT IMPERIAL



CRABMEAT IMPERIAL image

Categories     Shellfish

Yield 2-4 servings

Number Of Ingredients 8

1 pound jumbo lump crabmeat
6 Tbs. butter
1/2 cup chopped green onions--bulbs and tops
1/4 roasted red bell pepper, chopped
1/4 cup sliced mushrooms
1/4 cup dry sherry
1/4 cup chopped parsley
Pinch cayenne

Steps:

  • 1. Sauté onions and mushrooms in half the butter in a large skillet over medium-low heat, until onions have become limp but not brown. 2. Add crabmeat, pimiento, and sherry and turn heat up a bit. Cook while agitating pan (don't stir), until the sherry is boiled away. 3. Melt the remaining butter into the mixture, and pile onto rounds of toasted French bread in ovenproof dishes. Run the plates under the broiler, about five inches from the heat, until the crabmeat sizzles. Sprinkle with parsley.

ELEGANT CRABMEAT IMPERIAL



Elegant Crabmeat Imperial image

Number Of Ingredients 6

1/3 cup mayonnaise
1/4 cup finely chopped green pepper
1 (1-ounce) jar chopped pimiento
1 egg, beaten
1 salt and pepper to taste
1 pound fresh lump crabmeat

Steps:

  • Combine all ingredients except crabmeat, and stir well. Fold in crabmeat carefully so as not to break up lumps. Place in small casserole dish that has been sprayed with vegetable oil spray. Bake 15 minutes in 350° oven. Remove and put a thin layer of mayonnaise on top; broil for a few minutes until top is slightly tan. Editor's Extra: After baking, spoon this into baked pastry shells. Elegantly delicious!

Nutrition Facts : Nutritional Facts Serves

CRABMEAT IMPERIAL



Crabmeat Imperial image

Number Of Ingredients 10

1 green bell pepper, finely diced
2 pimientos, finely diced
1 tablespoon Dijon style mustard
1 tablespoon salt
2 teaspoons white pepper
2 eggs, slightly beaten
1 cup mayonnaise
3 pounds lump crab meat
1 tablespoon mayonnaise, for topping
1 paprika, for topping

Steps:

  • In a large mixing bowl, combine pepper, pimentos, mustard, salt, white pepper, eggs, and mayonnaise. Mix well. Add crabmeat and stir carefully so lumps are not broken. Place in well-greased 2-quart casserole. Top lightly with mayonnaise and sprinkle with paprika. Bake at 350° about 30 minutes.

Nutrition Facts : Nutritional Facts Serves

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