Best 7 Crab Imperial Casserole Recipes

CRAB IMPERIAL CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in crab and soup until blended., Drain pasta. Add crab mixture; toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cracker crumbs. , Bake, uncovered, 25-30 minutes or until bubbly.

CRAB IMPERIAL CASSEROLE

Steps:

• Saute onion, celery and fennel in 1 tbl. of butter until soft and translucent being careful not to brown much or burn, over med heat about 5 minute Add pinches of salt and pepper to taste, remove from heat. Add remaining butter and let melt in pan, set aside.
• In medium bowl, whisk eggs with cream and mayo. Stir in next 6 ingredients through crackers.
• Fold in onion mixture, gently fold in crabmeat, stir in sherry.
• Pour into buttered casserole dish, preferably glass dish so you can monitor the browning on the sides, but any dish will do.
• Top with shredded cheese and sprinkle with paprika. I used fresh parmesan on top of the cheddar blend for a slight crust.
• Bake 20-30 minute at 400 degrees, or until lightly browned and bubbly. Enjoy!

CRAB IMPERIAL

Steps:

• Saute green pepper in butter until translucent, but not brown.
• Add to crabmeat, salt and pepper. Stir in mustard, mayonnaise and Worcestershire sauce. Put in buttered casserole. Top with bread crumbs, a few pats of butter, and sprinkle with crab boil seasoning. Bake for 25 minutes in a preheated 375 degree F. oven.

CRAB IMPERIAL II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly.
• In an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter.
• Bake in a preheated oven for 20 minutes.

RACHEL'S CRAB IMPERIAL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x9-inch baking dish.
• Melt the margarine in a large saucepan over medium heat. Stir in the flour, and cook a few minutes until the bubbles begin to subside. Whisk in the milk, and cook over medium-high heat until thickened. Stir in the crabmeat, Worcestershire sauce, green pepper, and beaten egg. Season to taste with salt, black pepper, and cayenne pepper. Cook, stirring constantly until quite thick. Spoon into the prepared baking dish.
• Place the breadcrumbs into a mixing bowl, and drizzle with the melted butter. Toss together until the breadcrumbs are evenly moistened with butter. Sprinkle the breadcrumbs evenly over the crab mixture.
• Bake in the preheated oven until the casserole has firmed and the bread crumbs are golden brown, 10 to 15 minutes.

CRAB IMPERIAL

Steps:

• Gently go through the lump crab meat for any shell fragments. Set crab meat aside.
• Mix mayonnaise, Worcestershire sauce, salt and egg together until well blended.
• Fold in the sauteed peppers and drained pimentos.
• Very carefully, fold in the crab meat lumps until coated with mayonnaise mixture.
• Place in buttered casserole dish.
• Casserole Topping:.
• In small bowl, mix together the egg yolk and the mayonnaise.
• Now spoon on top of the casserole filled with crab mixture.
• Sprinkle the Old Bay seasoning on top.
• Bake 350 degrees for 25 minutes or until browned. May serve with lemon wedges.

EASTERN SHORE CRAB IMPERIAL

Steps:

• 1. Preheat the oven to 400°F. Lightly coat 6 large scallop shellswith nonstick cooking spray or, if you prefer, lightly coat a 6-cup au gratin pan or shallow casserole; set aside. Place the crab in a medium-size mixing bowl and set aside also.
• 2. Tear the bread into small chunks, letting them drop into a mini food processor fitted with the metal chopping blade. Using 3 to 4 brisk pulses, reduce to moderately coarse crumbs. Drizzle the melted butter over all and pulse 2 to 3 times to incorporate. The crumbs should now be moderately fine. Tip onto a piece of wax paper and reserve.
• 3. Add the parsley, salt, black pepper, and cayenne to the processor (no need to wash the bowl or blade), and pulse briskly 3 to 5 times until the parsley is coarsely chopped.
• 4. Add the mayonnaise and mustard and churn until smooth, about 5 seconds. Scoop on top of the crab and toss lightly to mix.
• 5. Mound the crab mixture in the scallop shells or spread evenly in the augratin dish, and scatter the buttered crumbs on top.
• 6. Bake uncovered on the middle oven rack until bubbling and touched with brown, 12 to 15 minutes.
• 7. Serve at once, accompanying with a tartly dressed salad of greens. Roasted asparagus spears also make a delicious accompaniment.