Living on the Eastern Shore of Maryland certainly has its culinary benefits. Main ingredients for this Crab Imperial Casserole come from a Smith Island family recipe which I had the privilege of acquiring from my sister’s mother-in-law. However, I really love Old Bay, so I had to dose it up just a bit, not that it needed it, but I love Old Bay seasoning ! Serve it up as an appetizer for crackers or toast points, as a main course with asparagus on the side.
The ingredients are simple: crab, mayo, an egg, salt, pepper, a bit of green bell pepper, a few Ritz crackers and of course, Old Bay.
Blend together the mayo and seasonings. Reserve about 1/4-1/3 cup to use as a glaze. GENTLY mix in the crab. Fold it into a small prepared casserole dish.
If using green bell peppers, chop about a 1/4 cup and sprinkle it over the top. Pour the excess mayo/seasoning mix over the crab mix and spread it over the top using the back of a spoon.
Next, sprinkle about 1/2 cup (or less) crushed Ritz crackers, over the top and (generously) sprinkle with Old Bay. As you can tell, I didn’t hold back.
It’s time to serve up this Crab Imperial Casserole. Please excuse me while I go enjoy, and be grateful for, where I live.
Crab Imperial Casserole
Ingredients
- 1 pound freshly picked crab meat
- 3/4 c mayonnaise
- 1 large egg, beaten
- 1/4 t salt
- 1/4 t pepper
- 1/2 t Old Bay Seasoning, plus more to sprinkle on top
- 1/4 c green bell peppers, finely diced (optional)
- 1/3 c crushed Ritz or Townhouse crackers
Instructions
- Mix mayo and egg with salt, pepper and Old Bay. Reserve about 1/4-1/3 cup to glaze the top.
- Fold into crab meat, tossing lightly.
- Sprinkle the finely diced green pepper over the crab mixture
- Pour the reserved mayo mix over the top and spread it using the back of a spoon to cover the crab.
- Sprinkle with cracker crumbs followed by more Old Bay.
- Bake at 350°F for about 30 minutes.
