Virginia Crab Imperial

作者： Karei

A traditional Crab Imperial tastes fancy, but this easy dish is ready for the oven in just 10 minutes! Course Appetizer, Dinner Cuisine American Keyword crab imperial, crab imperial recipe, crab meat recipes Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 people Calories 433.5kcal Author Blair Lonergan

用料

• 红甜椒切丁finely diced red bell pepper 2 TBS
• 洋葱切丁finely diced onion 2TBS
• 黄油Butter 1TBS
• mayonnaise, divided ¾ cup
• Dijon mustard 1 Teaspoon
• Worcestershire sauce 2 teaspoons
• 鸡蛋lightly beaten 1个
• pepper ¼ teaspoon
• Old Bay seasoning ½ teaspoon
• 螃蟹肉crabmeat 1lb
• grated Parmesan cheese ¼ cup

Virginia Crab Imperial的做法步骤

步骤 1

将烤箱预热至 400°F。 用烹饪喷雾喷洒 4 个（8 盎司）小模子或一个（1 夸脱）砂锅，然后放在一边。 Preheat oven to 400°F. Spray 4 (8-ounce) ramekins or one (1-quart) casserole dish with cooking spray and set aside.

步骤 2

将甜椒和洋葱在黄油中炒软。 混合前冷却。 Sauté the bell pepper and onion in butter to soften. Cool before mixing.

步骤 3

在一个大碗中，将 ½ 杯蛋黄酱，Dijon芥末、伍斯特沙司、鸡蛋、胡椒和老海湾调味料搅拌在一起。 拌入冷却的蔬菜。 加入螃蟹，轻轻折叠混合，小心不要把螃蟹弄碎。 In a large bowl, whisk together ½ cup of the mayonnaise, Dijon mustard, Worcestershire sauce, egg, pepper and Old Bay seasoning. Stir in the cooled vegetables. Add the crab and gently fold to mix, being careful not to break up the crab.

步骤 4

将混合物分成 4 道准备好的菜肴。 使用剩余的 ¼ 杯蛋黄酱在每道菜上涂抹大约 1 汤匙。 撒上帕尔马干酪。 Divide the mixture among the 4 prepared dishes. Use the remaining ¼ cup of mayonnaise to spread about 1 tablespoon on top of each dish. Sprinkle with Parmesan cheese.

步骤 5

烘烤约 20 分钟，或直至变成褐色并起泡。 Bake for about 20 minutes, or until browned and bubbly.

Virginia Crab Imperial的小贴士

Notes ●If available, use a wedge of Parmesan cheese and grate it yourself instead of using canned pre-grated Parmesan cheese. The freshly-grated version has a richer taste and melts better. ● Use the Crab Imperial as stuffing for shrimp, salmon or flounder. This is another great way to stretch the flavor of the pricey crab. ● Serve the creamy dish with lemon wedges or a squeeze of lemon juice for a bright, acidic contrast. Chopped fresh parsley or sliced green onion are also classic finishing touches. ● Offer crackers or fresh, crusty bread alongside for scooping. It's like a hot crab dip! ● I prefer jumbo lump or lump crab for this recipe, but you can substitute with backfin or a combination of lump and backfin. I do not recommend using canned crabmeat. ● If you don't have individual ramekin dishes, you can substitute with one 1-quart baking dish. ● Cooking Just for Two? Cut all of the ingredients in half and bake two portions of the recipe instead of 4. The rest of the instructions remain the same. ● Many crab meat recipes call for sherry, which I do not include here. If you like, you can add a splash of sherry to your mayonnaise mixture. Nutrition Serving: 1ramekin | Calories: 433.5kcal | Carbohydrates: 1.3g | Protein: 22.4g | Fat: 36g | Saturated Fat: 7.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.6g | Cholesterol: 155.7mg | Sodium: 708.8mg | Potassium: 35.2mg | Fiber: 0.1g | Sugar: 5.1g

菜谱创建时间：2021-12-22 06:31:14