Crab Imperial

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
4

Succulent crab is baked in a rich and creamy sauce. Served golden brown in ramekins this is a gourmet treat.

Ingredients

1 lb. crab meat
1 tsp. parsley
1 tsp. fresh lemon juice
1 egg
1 tsp. seafood seasoning
1 tsp. Worcestershire Sauce
3 oz. mayonnaise
1 tsp. melted butter

Imperial Sauce:
3 oz. mayonnaise
1 oz. half & half
1/2 tsp. seafood seasoning
1/2 tsp. fresh lemon juice
1/2 tsp. Worcestershire Sauce

4 ramekins for baking (or empty natural crab shells)
Pinch of paprika

Steps

1. Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whip until smooth.

2. In a separate mixing bowl, add  crab meat and pour imperial mixture over crab meat. Blend all ingredients together by tossing gently in order to avoid breaking crab lump meat.

3. Place 4 ounces of the mix into each ramekin (or natural crab shell) and bake at 400 degrees for 12-15 minutes.

4. In a medium mixing bowl, combine all ingredients for Imperial Sauce and whip until smooth. Top each ramekin (or natural crab shell) of crab imperial with imperial sauce and a pinch of paprika. Place in broiler until golden brown.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources