"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crab Imperial Recipe

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This recipe for Crab Imperial, by , is from Best Family Recipes Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Wiles
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound lump crabmeat
1/2 t Worcestershire source
1/2 T horseradish
1/4 t salt
1/4 stick butter
1 beaten egg
1/2 c mayo
1 T sherry
1 c grated sharp cheddar cheese

Directions:
Directions:
Mix all ingredients and spoon into scallop shells or into a baking dish
Bake 30 minutes as 350

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes plus baking time
Personal Notes:
Personal Notes:
I brought this recipe home to Mom after attending college in Maryland and frequent trips to Maryland's Eastern shore. In the old days, we had a hard time finding high quality crabmeat (which is the secret) but Mom, being a big fan of Costco, found Phillips Crab House lump crab meat there and we were set.

 

 

 

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