The holidays are in full effect, and right about now is when I usually begin planning our cozy meal for Christmas. This year I thought I’d go with a succulent roasted ham, scalloped potatoes, maybe a sautéed brussel sprouts recipe, and a winter salad for good balance. Though since it is a special occasion, I always like to include a little something extra to spice up the celebration: Crab Imperial! It happens to be another one of those delicious southern/east coast family recipes that I was fortunate enough to get my hands on, and now you can too! Serve with toasted baguette slices, and enjoy before or during your fancy feast! 💛 -jess xoxo
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| Crab Imperial serves 4-6 INGREDIENTS: 1 pound jumbo lump crab meat 1/2 cup mayonnaise + an extra 2-4 tablespoons (to top the crab imperial before popping in the oven) 1/2 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1 tablespoon Worcestershire sauce 1 tablespoon Old Bay seasoning 1/8 cup finely minced red pepper 1/8 cup finely minced bell pepper pinches of smoked paprika chopped parsley for garnish PREPARATION:
1) Preheat oven to 350 degrees. Mix crab meat, 1/2 cup mayo, mustard, cayenne pepper, worchestershire sauce, old bay, red and green pepper in a large bowl.
2) Scoop into a shallow casserole dish. “Ice” crab imperial like you would a cake with an extra 2-4 tablespoons mayo, and then sprinkle the top with paprika.
3) Bake at 350 degrees for about 20-25 minutes, or until the top is nicely browned. Garnish with a little chopped parsley. Yas, baby!
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