Crab Imperial Chesapeake

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1 green pepper, finely chopped
2 pimentos, finely chopped
2 eggs
1 cup mayonaise
1 tablespoon salt
1 tablespoon English mustard
½ teaspoon white pepper
3 lbs. lump crab meat
Additional mayonaise


  • In a bowl combine green pepper, pimento, eggs, the 1 cup mayonaise, salt, mustard, and pepper; mix well. Add crab meat and mix gently, being careful not to break up crab peices. Spoon mixture into 8 crab shells or individual casseroles, mounding lightly. Spread tops with a thin layer of additional mayonaise and sprinkle with paprika. Bake in a 350 degree oven for 15 to 18 minutes. Serve hot, or chill and serve on a bed of lettuce. If desired, garnish with lemon and tomato rose.
  • To prepare crab shells for stuffing, select large perfect shells and scrub them thoroughly with a wire brush. Place the shells in a Dutch oven and cover with hot water. Add 1 teaspoon of baking soda and bring to a boil. Simmer, covered, for about 20 minutes. Then drain, wash, and dry the shells. This removes the fishy odor. The shells may be stored and re-used. Just simmer again with baking soda after each use.


Serves 8



Entertaining With Style - Chesapeake Restaurant, Baltimore