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Miles River Crab Imperial
  • 1 green pepper, finely diced
  • 2 pimientos, finely diced
  • 1 tablespoon English mustard
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 whole eggs
  • 1 cup mayonnaise
  • 3 pounds jumbo lump crab meat
  • 1 tablespoon mayonnaise
  • paprika to taste
Mix green pepper and pimientos, add mustard, salt, white pepper, eggs and 1 cup mayonnaise. Mix well. Add crab meat and mix with fingers so the lumps are not broked. Divide mixture into 12 crab shells or casseroles, heaping it in lightly. Top with a thin coating of mayonnaise and sprinkle with a bit of paprika. Bake at 350 degrees for 15 minutes. Serve hot or cold. Serves 12.
'Tis the season to be crabby, and one of the delights of living around Maryland is the fresh crab meat available. We use this recipe frequently. You will, too.
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