Print Maryland crab and seafood recipes from
Crab Imperial Indian Creek
  • 2 pounds backfin crab meat
  • 1 egg
  • 2/3 cup finely diced green pepper
  • 1/4 cup finely diced pimiento
  • 2 teaspoons dry mustard
  • 2 teaspoons salt
  • 1/4 teaspoon white pepper
  • 3/4 cup mayonnaise
  • paprika
Beat egg in a medium-sized bowl; stir in green pepper, pimiento, mustard, salt, pepper and all but 2 teaspoons of the mayonnaise until well-blended. Fold in crab meat. Spoon into eight 10-ounce custard cups or individual baking dishes. Spread top of each with 1 teaspoon of the remaining mayonnaise; sprinkle with paprika. Bake in moderate oven (350 degree) for 15 minutes or just until hot. Yields 8 servings.
This recipe has few ingredients but lots of flavor. Add watermelon, boiled corn and a fresh tomato salad to compose a traditional menu.
Find us on Facebook