Crab imperial
A Chesapeake dish that is really a way of not ruining crab: bound with mayonnaise instead of breadcrumb, folded twice and no more, so the lumps stay lumps.
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Ingredients
For the whole dish · serves 4
- Lump crab meat1¼ lb
- Mayonnaise5½ oz
- Butter1½ oz
- Red bell pepper3 oz
- Egg yolks1
- Dijon mustarda teaspoon
- Old Bay seasoningtwo teaspoons
- Lemonone, in wedges
- Sea saltto taste
Served with
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+3g net · 140 kcal · 10 min · together 6g net, 645 kcal
Method
6 steps · 30 minutes
- Pick through the crab with your fingers for shell, and do it in good light. One fragment ruins a dish this expensive.
- Whisk the mayonnaise, yolk, mustard and Old Bay together first, on its own, so the crab is only stirred once.
- Fold the crab in with a spatula, two or three turns. Beat it and you have a crab paste, which is a different and much worse dish.
- Soften the diced pepper in the butter for 3 minutes and fold that through too.
- Divide between four shallow dishes and bake at 375F for 15 minutes until just set and blistered on top.
- Broil the last 60 seconds for color, and serve with lemon. No sauce — it is already the sauce.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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