Traditional Maryland Crab Imperial in a Scallop Shell
Crab Imperial has been a cherished family dish in my household for as long as I can remember. My grandmother Edna swore by generously coating the crab meat with an extra dollop of mayonnaise, creating a luxurious, buttery flavor that perfectly complements the sweetness of Maryland crab meat. While I prefer serving Crab Imperial on scallop shells for an elegant presentation, feel free to use crab shell molds or real shells for a charming touch.
Alternatively, this recipe is equally delightful when prepared in a baking dish, scooped out like a dip, and served with fresh crusty bread.
This recipe also works with Jonah Crab meat! This recipe takes 10 minute of prep and 15 minutes of cooking time.
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the breadcrumbs, softened butter, cream, egg, Old Bay seasoning, Worcestershire sauce, and ½ cup of mayonnaise. Mix well, being careful not to overmix.
- Gently fold in the crabmeat, ensuring it is evenly distributed throughout the mixture. Divide the mixture into 8 parts.
- Arrange the scallop shells on a sheet pan. Fill each shell with a generous mound of crabmeat mixture, taking care not to overpack.
- Spread the remaining ½ cup of mayonnaise evenly over the crab mounds until completely covered. Sprinkle generously with paprika.
- Bake for 15 minutes, or until the tops are golden brown and bubbly.
- Serve immediately and enjoy the rich flavors of Maryland Crab Imperial.
Ingredients
Makes 8 servings
½ cup crushed oyster crackers
2 tablespoons softened butter
2 tablespoons heavy cream or evaporated milk
1 egg
1 teaspoon Old Bay seasoning
2 teaspoons Worcestershire sauce
1 cup high-quality mayonnaise
1 pound Maryland crabmeat, picked over for shells (Backfin works great)
8 cleaned and dried 2.5 oz scallop shells
Paprika
