Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the recipe for crab imperial?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the recipe for crab imperial?),it will help you,my kids.
I need to the recipe for crab inperial. I know you have to have crab meat,fish. I need to know what you put in the crab meat mixture
Answers:
I found this one on line at epicurious.com
EASTERN SHORE CRAB IMPERIAL
On Maryland's Eastern shore, watermen make a living pulling the "beautiful swimmers" (blue crabs) out of Chesapeake Bay. This recipe was given to me many years ago by a waterman's wife — pre-food-processor.
Note: This one's for the mini food processor because amounts are small.
1 pound lump crabmeat, bits of shell and cartilage removed
2 slices firm-textured white bread
2 tablespoons unsalted butter, melted
2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch ground hot red pepper (cayenne)
2/3 cup mayonnaise (use light, if you like)
1/2 teaspoon dry mustard
1. Preheat the oven to 400°F. Lightly coat 6 large scallop shells with nonstick cooking spray or, if you prefer, lightly coat a 6-cup au gratin pan or shallow casserole; set aside. Place the crab in a medium-size mixing bowl and set aside also.
2. Tear the bread into small chunks, letting them drop into a mini food processor fitted with the metal chopping blade. Using 3 to 4 brisk pulses, reduce to moderately coarse crumbs. Drizzle the melted butter over all and pulse 2 to 3 times to incorporate. The crumbs should now be moderately fine. Tip onto a piece of wax paper and reserve.
3. Add the parsley, salt, black pepper, and cayenne to the processor (no need to wash the bowl or blade), and pulse briskly 3 to 5 times until the parsley is coarsely chopped.
4. Add the mayonnaise and mustard and churn until smooth, about 5 seconds. Scoop on top of the crab and toss lightly to mix.
5. Mound the crab mixture in the scallop shells or spread evenly in the au gratin dish, and scatter the buttered crumbs on top.
6. Bake uncovered on the middle oven rack until bubbling and touched with brown, 12 to 15 minutes.
7. Serve at once, accompanying with a tartly dressed salad of greens. Roasted asparagus spears also make a delicious accompaniment.
Makes 6 servings.
Process This!
September 2002
by Jean Anderson
William Morrow
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.what is the recipe for crab imperial?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the recipe for crab imperial?),it will help you,my kids.
I need to the recipe for crab inperial. I know you have to have crab meat,fish. I need to know what you put in the crab meat mixture
Answers:
I found this one on line at epicurious.com
EASTERN SHORE CRAB IMPERIAL
On Maryland's Eastern shore, watermen make a living pulling the "beautiful swimmers" (blue crabs) out of Chesapeake Bay. This recipe was given to me many years ago by a waterman's wife — pre-food-processor.
Note: This one's for the mini food processor because amounts are small.
1 pound lump crabmeat, bits of shell and cartilage removed
2 slices firm-textured white bread
2 tablespoons unsalted butter, melted
2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch ground hot red pepper (cayenne)
2/3 cup mayonnaise (use light, if you like)
1/2 teaspoon dry mustard
1. Preheat the oven to 400°F. Lightly coat 6 large scallop shells with nonstick cooking spray or, if you prefer, lightly coat a 6-cup au gratin pan or shallow casserole; set aside. Place the crab in a medium-size mixing bowl and set aside also.
2. Tear the bread into small chunks, letting them drop into a mini food processor fitted with the metal chopping blade. Using 3 to 4 brisk pulses, reduce to moderately coarse crumbs. Drizzle the melted butter over all and pulse 2 to 3 times to incorporate. The crumbs should now be moderately fine. Tip onto a piece of wax paper and reserve.
3. Add the parsley, salt, black pepper, and cayenne to the processor (no need to wash the bowl or blade), and pulse briskly 3 to 5 times until the parsley is coarsely chopped.
4. Add the mayonnaise and mustard and churn until smooth, about 5 seconds. Scoop on top of the crab and toss lightly to mix.
5. Mound the crab mixture in the scallop shells or spread evenly in the au gratin dish, and scatter the buttered crumbs on top.
6. Bake uncovered on the middle oven rack until bubbling and touched with brown, 12 to 15 minutes.
7. Serve at once, accompanying with a tartly dressed salad of greens. Roasted asparagus spears also make a delicious accompaniment.
Makes 6 servings.
Process This!
September 2002
by Jean Anderson
William Morrow
correctness,It's Non-profit and only for informational purposes.
- looking for mrs fridays stuffed shrimp bakers?
- Is it safe to reheat a whole chicken bones and all in the oven it has not been c
- Is Paula Dean phony?
- Is it possible to eat armadillo? Is THAT actually something people eat?? What do
- Pancakes are always rubbery?
- page 121 family fun magazine december/january 2006 issue?
- What is the recipe for manna the food of the angels according to the bible?
- What is the recipe of aamras?
Related Question about Food and Health
- I'm a terrible cook!! Can someone tell me an easy way to make fried rice??
- I'm allergic to eggs but crave chocolate. Any eggless cake recipes out there
- I'm cooking a turkey. Should I use Convection Bake or Standard Bake?
- I'm cooking BBQ beef, with what else can I serve it, what other dishes?
- I'm cooking black beans tonight. If you've got a good recipe, please sha
- I'm cooking NY strip steak - how would you like it done???, and....?
- i'm cooking pork tenderloin today, how long and at what temperature should i
- I'm cooking rice, please help!?