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Crab Imperial, Chesapeake Recipe
|Canned crab meat||32 Ounce (4 Cans, 8 Ounce Each)|
|Finely diced green pepper||2⁄3 Cup (10.67 tbs)|
|Finely diced pimento||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Salad dressing/Mayonnaise||3⁄4 Cup (12 tbs)|
Calories 216 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.8%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 188.7 mg
Sodium 1491.7 mg62.2%
Total Carbohydrates 5 g1.6%
Dietary Fiber 0.63 g2.5%
Sugars 3.2 g
Protein 23 g46%
Vitamin A 10.1% Vitamin C 4.3%
Calcium 1.3% Iron 3.4%
*Based on a 2000 Calorie diet
1 Drain the crab meat; remove bony tissue, if any. Cut the meat into chunks.
2 In a medium size bowl, beat the egg.Stir in green pepper, pimiento, mustard, salt, pepper, and all but 2 tablespoons of the mayonnaise or salad dressing until well-blended. Fold in the crab meat.
4 Spoon into 6 ten-ounce custard cups or individual baking dishes. Spread top of each with 1 teaspoon of the remaining mayonnaise or salad dressing; sprinkle with paprika.
5 Bake in a moderate oven at 350 degrees farenheit for 15 minutes, or just until hot.
6 Serve immediately.