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Cape Charles Crab Imperial
  • 1 green bell pepper, finely chopped
  • 2 pimientos, finely chopped
  • 2 tablespoons chives, finely chopped
  • 1 tablespoon prepared English mustard
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 whole raw eggs
  • 1 cup mayonnaise
  • 3 pounds jumbo lump crab meat
  • mayonnaise
  • Old Bay Seasoning
Mix together first eight ingredients; add crab and toss very lightly. (Make certain lumps of crab are not broken, but the meat is covered with sauce.) Divide mixture into 12 shells or ramekins, heaping it lightly. Coat the top with a little mayonnaise; sprinkle with Old Bay Seasoning. Bake 15 minutes at 350 degrees. Serve hot or cold. Yields 12 servings.
The next time you entertain with crab imperial as your entree, you may want to set up a salad bar for your guests. Include one type of green for crispness, another for a soft, buttery quality and a third for appearance.
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