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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crab Imperial (Phillips Crab House Ocean City, MD) Recipe

3.5 stars - based on 1 vote
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This recipe for Crab Imperial (Phillips Crab House Ocean City, MD), by , is from Family Cookbook Supplement, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Blenda Long

Category:
Category:

Ingredients:  
Ingredients:  
Imperial Sauce:
6 tbsp. mayonnaise
2 tbsp. half and half
½ tsp. Phillips Seafood Seasoning©
½ tsp. fresh lemon juice
½ tsp. Worcestershire sauce
Crab Imperial:
1 lb. jumbo lump crab meat
1 tsp. parsley
1 tsp. fresh lemon juice
1 large egg, beaten
1 tsp. Phillips Seafood Seasoning©
1 tsp Worcestershire sauce
3 oz. mayonnaise
1 tsp. melted butter
pinch of paprika Cheddar cheese, shredded (optional)

Directions:
Directions:
Prepare imperial sauce by combining all ingredients in a small mixing bowl and whipping with a whisk until smooth. Set aside. For the crab imperials, combine parsley, lemon juice, egg, Phillips Seafood Seasoning©, Worcestershire sauce, mayonnaise and melted butter in a medium mixing bowl and whip until smooth. Pour mixture over crab meat. Blend all ingredients together by gently tossing to avoid breaking up the lumps of crab. Divide mixture between 4 oz. ramekin dishes. Bake at 400º for 12-15 minutes. Top each ramekin of baked crab imperial with imperial sauce and a pinch of paprika. If desired sprinkle tops with shredded cheddar cheese. Broil until golden brown.

Personal Notes:
Personal Notes:
This is the first seafood entree I ever tasted (other than fish sticks) that I liked. It is still my absolute favorite menu item at Phillips Crab House©. They serve their crab imperial in empty natural crab shells. I have wonderful memories from Ocean City!

 

 

 

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