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Crab Imperial Casserole
  • 1 pound backfin crab meat
  • dash of pepper
  • 1/2 teaspoon salt
  • 1 1/4 cup cooked mayonnaise
Mix crab meat, salt, pepper and about half the mayonnaise in a bowl. After mixing put mixture into a 1 quart casserole and spoon remainder of mayonnaise all over top. Cook in a 375 degree oven for 25 minutes. Springkle with paprika. Serves 4 Cooked mayonnaise: Mix in saucepan 1/3 cup flour, 1/4 cup sugar, 1 teaspoon salt and 1 Tablespoon dry mustard. Add gradually 3/4 cup water and 1/4 cup mild vinegar. Cook over low heat, stirring constantly until mixture boils. Remove from heat and pour into bowl. Beat in 2 eggs with an electric mixer at low speed. Continue beating while adding, a little at a time, 1 cup salad oil.
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