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Maryland Crab Imperial in a Scallop Shell

I have been eating Crab Imperial since I was a kid. It’s a family favorite. My grandmother Edna said the secret is to generously coat the crabmeat with a little more mayonnaise than you would think. The mayonnaise melts in the oven creating a real buttery flavor that pairs perfectly with Maryland crabmeat. I like to serve Crab Imperial on top of a scallop shell but you can also use a crab shell mold, or a real shell, which is cute.

This recipe is just as delicious prepared in a baking dish and then scooped out like dip and served on fresh crusty bread.

Instructions:
  • Preheat the oven to 350 degrees.
  • In a large bowl combine the breadcrumbs, butter, cream, egg, Old Bay, Worcestershire, and ½ cup of the mayonnaise.
  • Mix well.
  • Gently fold in the crabmeat and form the mixture into 8 parts.
  • Avoid over mixing.
  • Arrange the scallop shells on a sheet pan.
  • Load each shell with a mound of crabmeat, being careful not to over pack.
  • Spread the remaining ½ cup of mayonnaise over the crab mounds until it is completely covered.
  • Sprinkle generously with paprika.
  • Bake for 15 minutes, or until the tops are golden brown.
  • Serve immediately.
Ingredients:
  • ½ cup crushed up oyster crackers
  • 2 tablespoons softened butter
  • 2 tablespoons heavy cream or evaporated milk
  • 1 egg
  • 1 teaspoon Old Bay
  • 2 teaspoons Worcestershire sauce
  • 1 cup of really good mayonnaise
  • 1 pound Maryland crabmeat picked over for shells. Backfin is great.
  • 8 2.5 oz scallop shells, cleaned and dried
  • paprika
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