Crab Imperial I

Crab Imperial I Recipe - Authentic American Cuisine

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Crab Imperial is a classic seafood dish that is perfect for a special occasion or a fancy dinner at home. This recipe features tender crab meat mixed with a creamy yogurt sauce and flavorful seasonings, all baked to perfection.

History

Crab Imperial is said to have originated in the United States in the early 20th century. It was a popular dish in upscale restaurants and became a favorite among seafood lovers. The rich and decadent flavors of Crab Imperial have stood the test of time and continue to be enjoyed today.

Ingredients

1 lb (454 g) cooked crab meat
0.5 cup pimento
0.5 cup finely chopped celery
2 slices low-calorie, crustless bread
2 beaten egg whites
1 cup low-fat yogurt
dash of worcestershire sauce
0.13 tsp cayenne pepper
1 tsp dry mustard
0.25 tsp salt or salt substitute
juice of 0.5 lemon
paprika

How to prepare

In a mixing bowl, combine the crab meat, pimento, and celery.
Crumble the slices of bread and add them to the mixture.
Gently add the egg white, yogurt, Worcestershire sauce, cayenne, mustard, salt, and lemon juice.
Place the mixture in a casserole dish that has been sprayed with cooking spray.
Sprinkle the top with paprika.
Bake at 400°F (204°C) for 15 to 20 minutes, or until lightly browned.

Variations

Substitute lump crab meat for the cooked meat for a more luxurious dish.
Add diced bell peppers or onions for extra flavor and texture.
Top with breadcrumbs or grated cheese before baking for a crunchy topping.

Cooking Tips & Tricks

Be sure to use high-quality crab meat for the best flavor and texture.

- Make sure to thoroughly mix the ingredients together to ensure even distribution of flavors.

- Adjust the seasonings to your taste preferences, adding more or less cayenne pepper for a spicier or milder dish.

- Serve Crab Imperial hot out of the oven for the best taste and texture.

Serving Suggestions

Serve Crab Imperial with a side of steamed vegetables and a fresh green salad for a complete and balanced meal. It also pairs well with rice or crusty bread for a heartier option.

Cooking Techniques

Be sure to mix the ingredients gently to avoid breaking up the crab meat.

- Bake Crab Imperial in a preheated oven to ensure even cooking and browning.

Ingredient Substitutions

Use Greek yogurt instead of regular yogurt for a thicker and creamier sauce.

- Substitute shrimp or lobster for the crab meat for a different flavor profile.

Make Ahead Tips

Prepare the Crab Imperial mixture ahead of time and refrigerate until ready to bake.

- Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Serve Crab Imperial in individual ramekins for an elegant presentation. - Garnish with fresh herbs or lemon wedges for a pop of color.

Pairing Recommendations

Pair Crab Imperial with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

- Serve with a side of garlic bread or buttered noodles for a comforting meal.

Storage and Reheating Instructions

Store any leftover Crab Imperial in the refrigerator for up to 2 days.

- Reheat in the oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

150

Carbohydrates

- Total Carbohydrates: 8g

- Dietary Fiber: 1g

- Sugars: 2g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Calcium: 6% DV

- Iron: 8% DV

Alergens

Contains: Shellfish, Dairy

Summary

Crab Imperial is a rich and decadent dish that is high in protein and low in carbohydrates. It is a good source of vitamins A and C, as well as calcium and iron. However, it does contain shellfish and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Crab Imperial is a delicious and elegant seafood dish that is perfect for a special occasion or a fancy dinner at home. With its creamy yogurt sauce and flavorful seasonings, this dish is sure to impress your guests and leave them wanting more.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend Martha. She had invited me over for lunch, promising to make me something special. As I walked into her cozy kitchen, I was greeted by the mouth-watering aroma of crab and cheese wafting through the air.

Martha was busy at the stove, a twinkle in her eye as she stirred a creamy mixture in a saucepan. "Have a seat, dear," she said, gesturing to a chair at the table. "I'm making my famous Crab Imperial for lunch today."

I watched in awe as Martha expertly folded lump crab meat into the creamy sauce, adding a sprinkle of breadcrumbs and a dash of paprika for the finishing touch. The dish was then spooned into individual ramekins and popped into the oven to bake until golden and bubbly.

As I sat down to enjoy my first bite of Martha's Crab Imperial, I was transported to a world of culinary delight. The rich and creamy texture of the dish, combined with the delicate flavor of the crab, was simply divine. I knew then and there that I had to learn how to make this recipe for myself.

Over the years, I acquired the recipe for Crab Imperial from various sources. I learned different tips and tricks from friends, family members, and even old cookbooks. Each time I made the dish, I experimented with different ingredients and techniques, striving to perfect the recipe to my own taste.

One of the key ingredients in my Crab Imperial recipe is lump crab meat. I always make sure to use the freshest and highest quality crab meat I can find. I believe that the quality of the crab meat is crucial to the overall flavor and texture of the dish.

Another important component of my Crab Imperial recipe is the creamy sauce. I like to use a combination of mayonnaise, sour cream, and a touch of Dijon mustard to create a rich and tangy base for the dish. I also add a generous amount of sharp cheddar cheese to give the sauce a cheesy, gooey texture that complements the delicate flavor of the crab.

To add a bit of crunch and depth of flavor to the dish, I sprinkle a mixture of breadcrumbs and Parmesan cheese on top of the Crab Imperial before baking. The breadcrumbs turn golden and crispy in the oven, creating a delicious contrast to the creamy crab mixture underneath.

One of the things I love most about making Crab Imperial is that it is so versatile. I can serve it as an elegant appetizer for a dinner party, or as a main course for a special Sunday brunch. I have even made individual portions of Crab Imperial in mini ramekins for a fancy cocktail party.

As I write down the recipe for Crab Imperial, I can't help but feel a sense of pride and accomplishment. This recipe has become a beloved staple in my culinary repertoire, a dish that I am known for among my friends and family. I am grateful to all the people who have shared their knowledge and expertise with me over the years, helping me to perfect this delicious recipe.

So the next time you're in the mood for a decadent and indulgent seafood dish, why not give my Crab Imperial recipe a try? I can guarantee that you won't be disappointed. Enjoy!