Chesapeake Crab Imperial
Find some sweet and savory winter comfort in this Chesapeake Bay dish that’s basically a delicious and less sticky crab cake in a dish with all my favorite flavors of Virginia and Maryland!
Ingredients
- 1/2 ea red bell pepper finely diced
- 1/2 ea yellow onion finely diced
- 1 tbsp butter
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 ea egg lightly beaten
- 1 tsp Old Bay seasoning
- 1/4 tsp white pepper
- 1 lb jumbo lump crabmeat picked clean
- 1/4 cup Parmesan cheese freshly grated
- 1 dozen buttery crackers
- Parmesan shavings for garnish
- fresh parsley for garnish
Instructions
- Start by preheating your oven to 400F and either buttering or spraying your ramekins or crocks.
- In a pan over medium heat, melt the butter. Saute the diced pepper and diced onion until softened and fragrant, 1-2 minutes. Set aside.
- In a large bowl, mix together the mayonnaise, mustard, Worcestershire sauce, beaten egg, white pepper, and Old Bay seasoning. Once the pepper and onion mix has cooled, mix that in as well. Gently fold in the crab.
- Divide the mixture among the prepared ramekins or crocks. Top with parmesan cheese and crushed crackers evenly. Reserve the shavings and chopped parsley for after baking.
- Bake the ramekins for about 20 minutes, or until the tops are lightly browned and bubbly.
- Serve warm and enjoy!