Crab Imperial

     This is an old school east coast seafood recipe that can be found in crab house restaurants.  Crab imperial is a very rich tasting entree or appetizer.  There are several variations of crab imperial, so I posted a basic recipe.
     If you do not trust blue crab because of the chemicals from the Gulf of Mexico oil spill, then Alaskan crab or crab flavored surimi can be used.
     I kind of goofed up when I made this recipe in one respect.  I overlooked wiping the edge of the casserole dish clean, before baking.  Now is your chance to learn from my mistake!  Be sure that the edge of the casserole dish is clean before baking!
     I have posted recipes for mayonnaise and a few more variations imperial recipes in this food blog since I wrote this recipe.  Freshly made mayonnaise does make a difference.
    
     Crab Imperial Recipe:
     Heat a saute pan over medium/medium low heat.
     Add 1/2 cup of sherry.
     Add 1 finely chopped small shallot.
     Add 1 tablespoon of finely chopped green bell pepper.
     Add 1 tablespoon of finely chopped red bell pepper.
     Simmer and reduce the mixture, till almost all of the sherry evaporates.
     Place the sherried vegetables in a mixing bowl.
     Add 5 to 6 ounces of cleaned blue crab or Alaskan crab meat.
     Add 1 egg yolk.
     Add 1/3 cup of cream.
     Add 1 teaspoon of dijon mustard.
     Add 2 ounces of mayonnaise.
     Add sea salt and white pepper.
     Add 1 pinch of nutmeg.
     Add 1 pinch of paprika.
     Add 1 small pinch of cayenne pepper.
     Add 1 tablespoon of grated parmesan cheese.
     Mix the ingredients together.
     Spoon the crab mixture into a casserole dish.  (The crab imperial should be slightly saucy and it should look like kind of like a quiche mixture.)
     Sprinkle some bread crumbs over the crab imperial.
     Garnish the center of the crab imperial with a coiled pimiento strip.
     Place a pat of butter on the pimiento.
     Bake the crab imperial in a 350 degree oven, till the crab imperial turns a light golden color and till it puffs up slightly.  (Crab imperial is somewhat like a custard.)
     Place the crab imperial casserole dish on a serving platter.
     Serve after the crab imperial reaches a safe serving temperature.
    
     The crab flavor is so rich in this old east coast recipe.  The sauce turns into a light custard after baking.  Serve this recipe with toast points on the side.  Yum!  ...  Shawna