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Crab pasty recipe

Crab pasty recipe

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  • Pies and tarts

A tasty crab pasty recipe, filled with crab, leek, tarragone, parsley and a hint of lemon. Great for packed lunches!

1 person made this

IngredientsServes: 2

  • A knob of butter
  • 1 small leek, chopped
  • A small handful of chopped fresh tarragon
  • A small handful of chopped fresh parsley
  • A squeeze of lemon
  • 1 pack of Seafood & Eat It White Crab
  • 25g of Seafood & Eat It Brown Crab
  • 1 egg
  • 150g of shortcrust pastry

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Melt the butter in a pan and add the chopped leek, tarragon, parsley and lemon to soften.
  2. Add the crab and stir through before removing from the heat.
  3. Roll out the pastry to a 20p thickness and cut into 2 circles.
  4. Divide the mix between the two circles, brush the edges with the egg then fold and crimp.
  5. Bake for 20 to 25 minutes until golden at 200 C / Gas 6.

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Crab Puff Pastry Bites

These delightful Crab Puff Pastry Bites are just the thing for Holiday parties! A light, flavorful appetizer that is easy to make in 30 minutes.

I just can’t get enough of Pepperidge Farm® Puff Pastry Sheets lately! They are perfect for making holiday recipes. A couple weeks ago I shared a sweet way to use it for Puff Pastry Apple Crumble. Now I’ve got a savory idea for you.

You’ll definitely want to pick up some of these Puff Pastry Sheets to keep in the house during the holiday season! They are a great time saver when it comes to making appetizers, desserts and more.

Be sure to check out Pepperidge Farm’s website for even more great ideas for using Puff Pastry Sheets.

This recipe uses Puff Pastry Sheets cut into squares to make a light, fluffy base. Next comes a simple mixture of imitation crab, cream cheese, green onions, lemon juice, salt and pepper. Scoop the crab mixture onto the puff pastry squares and bake.

You’ll want to serve these bites fresh from the oven so they are warm and crispy. This recipe makes 24 bites, so it will serve a lot of people. You can also double or triple the recipe easily since it is so simple to put together.


Easy Crab and Shrimp Salad

This simple recipe makes a seafood salad with a nice interplay of flavor and texture. The addition of softened panko crumbs extends it without altering the delicate seafood flavors.

Since this is a well-mixed, mayo-based salad, you can use one of the more economical grades of crabmeat. Even imitation crabmeat would work if that is what is easiest to find and fits your budget best. If you are using real crab, you will need to pick through the crabmeat to ensure that all bits of shell and cartilage are removed. They really are inevitable, and better that you discover these before your guests do.

You can use medium or small shrimp, but they must be cooked, peeled, and deveined. It is easy to find shrimp already prepared in this way in many grocery stores, or you can do the work starting with raw shrimp.

There is some prep work to do with the vegetables, so break out the chef knife and hone your chopping skills. For food safety, use a different cutting board and knife for the vegetables than you used for any raw seafood.


How To Make Delicious Crab Pâté In 5 Minutes

Turn your kitchen into a gastro pub by serving up our simple crab pate in individual ramekins with toast and lemon wedges on the side. What a way to wow!

Serve up our seriously simple to make crab pâté at your next dinner party. Serve in individual ramekin dishes with triangles of brown toast and lemon wedges on the side to give your meal a cheffy spin.

Serves: 4
Prep: 5 mins
Nutrition: 174 kcals 7g fat 2g sat fat 12g carbs

Ingredients:

  • 110g pot brown Cornish crabmeat
  • 200g/7oz white crabmeat
  • 4tbsp fresh white breadcrumbs
  • 1tsp lemon juice
  • 1tbsp Worcestershire sauce
  • 1tsp English mustard
  • 3tbsp single cream
  • 8 slices wholemeal bread, toasted
  • watercress, to serve
  • lemon wedges, to serve

How to make crab pâté in two simple steps

1. Put brown and white crabmeat into a bowl. Add breadcrumbs, lemon juice, Worcestershire sauce, mustard and cream. Season with ground black pepper and mix together.

2. Spoon into pots or ramekins and serve with toast, lemon wedges and watercress.


The Crabbiest Crab Cakes | The Food Lab

The interior of the cakes are tender, sweet, succulent, and intensely crab flavored because, well, there's not much but crab in there.

After only two months on the wagon, my wife has renounced her once purely vegetarian ways. The food that made her come back to the sentient side of the food chain? Crab cakes.

Now before I go on, I trust that you Serious Eaters will not be giving my wife any lip about a lack of will power. I don't want anyone asking her how the desire for tasty crustacean comestibles somehow trumped her health and ethics, or asking her if there are any other promises she's made that she plans on breaking in the future. We'll have none of that, ok?

Thing is, I don't blame her. I love crab with an undying passion. Sweet and tender, with the aroma of the ocean and a tenderness that lobster only aspires to. And in cake form—warm and tender with a buttery aroma and just a touch of tartar sauce, it's even better. At least, is should be better.

The sad truth is that most crab cakes stink. Literally. The vast majority out there are made with canned, pasteurized crab meat which instantly takes them out of "sweet and succulent" territory and into "fishy and please god take that smell away from me" land.

Then we've got those crab cakes that are more cake than crab, packed with pasty binders and bland fillers. Or you may run into the kind that's so heavily coated in bread crumbs that they may as well be called vaguely-crab-scented-croquettes.

If my wife is going to break her vows, it had damn well better be for the best possible crab cakes out there. I made it my mission to make them.

Getting Good Crab

The first problem with most crab cakes is the crab itself. It's easy to find picked blue crab meat (the only crab variety for crab cakes!) in pasteurized tubs, but the stuff is fishy smelling, wet, and already overcooked. Without good crab to start with, you can't make good crab cakes.

What you want to look for is fresh-picked lump or jumbo lump crab meat. Crab season on the eastern seaboard runs from spring through late fall, and on-season, it's relatively easy to find crab at a good seafood retailer, or to order it online from a number of sources. Off season, it's not quite so easy, but a good retailer should be able to order you some from South American sources.

Your best bet? Just hope that you don't get a hankering for crab cakes in the off season.

Binder Blues

Tackling the issue of binders in crab cakes is not easy. Unlike, say, ground beef, fresh-picked crab meat does not want to bind with itself. You can rub it and knead it and press it together all you want and all you've succeeded in doing is turning it into pasty mush that still doesn't want to stick together. What you need is some form of un-coagulated protein to make every stick together. The classic choice is egg, which not only adds protein, but also adds moisture and some degree of leavening power.

But a simple egg and crab mixture is impossible loose, nearly impossible to form into cakes that stay in shape—they simply sag and spread out like a deflated jellyfish.

In order to solve this problem you generally add some sort of starch binder. The more of these binders you add, the easier it is to form cakes and maneuver them in a pan, but the worse the finished texture of the dish.

Binders are usually applied in one of two methods. The first is to add eggs and flour along with some mayonnaise creating an almost batter-like consistency. The mayonnaise adds fat to the lean crab meat, as well as a bit of acidic tang.

As the cakes cook, the batter sets up, while the eggs help leaven it slightly. You end up with a crab cake that is vaguely pancake or fritter-like in texture. Not terrible, but not what I'm going for.

Alternatively, you can add eggs and breadcrumbs in some form, whether they're regular or panko breadcrumbs, or crushed up saltines or oyster crackers.

This method is preferable to me, as the breadcrumbs create a more irregular texture in the cake, as well as adding some level of flavor on their own, but even better would be to be able to go with no extra starchy binders at all.

Eliminating starchy binders and instead going with a strict egg-and-mayo base can work if you're willing to have your cakes look more like lumps and if you're ok with only broiling them as opposed to sauteeing in butter. It's better than no solution, but still I think we can do better than compromise.

The Freezer Aisle

Back when I worked at Toro, a Spanish tapas restaurant in Boston (and soon to be New York), I learned a neat little trick for making cod croquettes with impossibly tender innards: Make a very soft, barely-bound filling, then partially freeze it before coating in bread crumbs and frying. The crumbs form a seal that keep the filling from falling apart as they fry, resulting in a croquette with a crisp exterior and interior that literally melts in your mouth.

Would a similar technique work for my crab cakes?

I tried it, forming patties bound with just a touch of mayo and an egg, freezing them, then breading them and shallow frying in some butter and oil in a cast iron skillet.

The crab cakes were great—the best yet—but the thick coating of bread crumbs was distracting. For my next attempt, I made a new set of patties, this time shaping them into neater, tighter cakes by forming them inside ring molds (I also tried forming them in rings made of aluminum foil, which worked just as well) before freezing them.

After frozen, I popped them out and breaded just one side in bread crumbs. That way, I figured, I'd get the best of both worlds: the bread crumbs will add some crunch and keep the cake from completely falling apart as it cooks, while the rest of the cake will be naked crab.

Everything seemed to be going fine as I slipped the breaded cakes into the skillet bread-side-down, but as they slowly thawed, they gradually fell apart. I was left with lose crab meat sauteed in butter along with an intact disk of fried breadcrumbs. I tossed it with pasta and called it dinner, then got back to work.

My final plan: Why bother removing the aluminum foil rings from the cakes after freezing them? I made a new batch of crab mixture, froze it in foil rings, then breaded one side of the cakes without removing the foil before slipping it into the hot butter in the skillet.

Only after the crab cakes cooked long enough to hold themselves together did I then carefully peel off the foil. I held my breath as I watched them cook, then mentally* high-fived myself when they did.

That is, they did until I tried to flip them. Even with a gentle metal fish spatula, turning them without breaking them apart turned out to be a tough task. Not impossible, but tough.

The solution turned out to be using a hybrid cooking method: Starting the crab cakes in a hot skillet with butter to crisp up the bread crumb layer, carefully peeling off the foil, then spooning some of the browned butter over the top of the crab cakes to lubricate them and baste them before popping the whole thing under the broiler.

With the aid of the browned butter, the broiled side of the crab cakes brown beautifully, while the bread crumb layer gets ultra-crisp as it continues to cook as the tops brown.

The cakes that emerge from the oven are everything I want in a crab cake. A crisp, golden layer of crunch that doesn't overwhelm the crab underneath, and a crab filling that is really made of crab—absolutely no starchy fillers at all. All of this with the buttery, golden crust you get from the best naked-pan-fried crab cakes.

One Last Trick

The only issue with the recipe is that if you plan on making more than a few cakes, it can be a bit tedious to for all of the little foil rings and stuff them with crab. Mush more efficient is to use the method that Heston Blumenthal uses to form his hamburger patties: Form the crab mixture into a large log wrapped in aluminum foil, partially freeze the whole thing, then slice it into disks with a knife.

After slicing, the disks stay nicely intact with perfectly fitted foil liners, ready to bread and fry.

Crab cakes good enough to at least tempt the staunchest of vegetarians and meatatarians alike.

And what's that you say? You've never had Eggs Chesapeake?

In that case, may I suggest that you get your butt into the kitchen immediately and find a solution for that problem? Here's a foolproof way to poach eggs to get you started.


Recipe: Maryland Crab Cakes Yummy

Maryland Crab Cakes – Experiment with herbs. Herbs can single-handedly give a dish a distinct flavor, characterizing it as belonging to Greek, Italian, Mexican, Chinese, or any other type of world cuisine. Herbs enhance the flavor and color of food, making it more exciting to cook and eat.

Tasty Maryland Crab Cakes menu and process is a culmination of the small methods I have discovered over the past 4 years. Maryland Crab Cakes is definitely a weekend preparing project, which can be to state you will need a number of hours to perform it, but once you`ve got the approach down you are able to cook several set at any given time for household picnics or just to have cool areas to eat from the fridge on a whim.

In this beautiful day, I am planning to coach you on steps to make Maryland Crab Cakes for Mom with simple ingredients, just like Chinese restaurants. My Maryland Crab Cakes recipe is the better in the world!

I will even coach you on how to utilize up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for your family!

I attempted using slightly less water than usual, which has been advised elsewhere. It served only a little occasionally, but other situations, I had to incorporate more and more water as the quinoa was cooking. Then, the dried quinoa assimilated way an excessive amount of the dressing I included later.

How to cook Maryland Crab Cakes?

Whether your home is by yourself or are a busy parent, locating enough time and energy to organize home-cooked dishes can look like a daunting task. By the end of a busy day, eating at restaurants or getting in may sense like the fastest, easiest option. But ease and processed food may have a substantial toll on your mood and health.

Restaurants often serve more food than you need to eat. Many eateries function parts which can be 2-3 times larger compared to the advised dietary guidelines. This encourages you to consume a lot more than you would at home, adversely affecting your waistline, body stress, and risk of diabetes.

Once you prepare your possess dishes, you’ve more control over the ingredients. By cooking on your own, you can make certain that you and your loved ones consume fresh, nutritious meals. This assists you to check and experience healthiest, increase your energy, support your fat and temper, and enhance your sleep and resilience to stress.

You can make Maryland Crab Cakes using 9 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Maryland Crab Cakes:

  1. It’s 2 1/2 of Sleeves of Ritz Crackers, crushed.
  2. You need 2 tbsp of Spicy brown mustard.
  3. Prepare 1 tbsp of Parsley, or to taste.
  4. Prepare 2 tbsp of Lemon juice.
  5. You need 1 of Raw egg.
  6. It’s 3/4 cup of Mayonnaise.
  7. You need 2 tbsp of Worcestershire sauce.
  8. Prepare 1 as needed of Seafood seasoning (Phillips or Old Bay).
  9. You need 1 lb of Jumbo lump crabmeat.

Maryland Crab Cakes step by step:

  1. Combine all ingredients, except crabmeat, until pasty..
  2. Slowly fold in crabmeat without breaking it up. Form into patties and fry in a combination of olive oil and butter until golden, about 2-3 minutes each side..

It’s cheaper to eat junk food than Maryland Crab Cakes

Initially view, it could look that consuming at a junk food restaurant is more affordable than creating a home-cooked meal. But that’s seldom the case. A examine from the College of Washington School of Public Wellness unveiled that people who cook at home tend to have healthiest overall diets without larger food expenses. Yet another examine unearthed that frequent house cooks spent about $60 monthly less on food than people who ate out more often.

I do not understand how to cook Maryland Crab Cakes

  • If you are threatened by the prospect of planning a home-cooked supper, it’s crucial to keep in mind that cooking is not an actual science.
  • It’s frequently completely OK to miss an ingredient or change something for another Maryland Crab Cakes.
  • Look on the web or buy a standard cookbook for quick formula ideas.
  • Just like any such thing, the more you make, the better you’ll become. Even though you are a whole beginner in the kitchen, you’ll shortly grasp some rapid, healthy meals.

What recipes should I use for Maryland Crab Cakes?

Neutral oils like canola, vegetable and peanut oil have larger smoke points, creating them suitable for baking chicken. Learn more about choosing the proper oil for frying.

What must and mustn’t be performed when preparing Maryland Crab Cakes

  • Ensure everything is freezing in a sealable jar or bag.
  • Beef in particular needs to be effectively wrapped.
  • Toast bread straight from freezer, anti-waste strategy urges.
  • Be aware that any such thing that has a top water material, like lettuce, won’t be the identical following being frozen and then defrosted.
  • Attempt to freeze everything when at its freshest. Defrost beef extensively before cooking, but other things such as for example bread for toasting may be grilled right from the freezer.
  • Never refreeze natural beef that has been freezing and then thawed – you are able to, but, freeze cooked meat that was freezing when raw.
  • Make certain the freezer is not loaded so full that air can not circulate.

Techniques for getting started!

Focus on new, healthy ingredients. Baking sugary sweets such as for instance brownies, cakes, and biscuits won’t help your quality of life or your waistline. Likewise, adding an excessive amount of sugar or salt may transform a healthier home-cooked food in to an unhealthy one. To make sure your diet are great for you in addition to being tasty, start with healthy materials and taste with spices as opposed to sugar or salt.

Stock up on staples. Components such as for example grain, dinner, olive oil, herbs, flour, and inventory cubes are staples you’ll probably use regularly. Keeping drinks of tuna, beans, tomatoes and bags of freezing veggies available could be useful in rustling up rapid dinners when you are sent for time.

Give your self some leeway. It’s okay to burn the grain or over-cook the veggies. Following a few attempts it will get simpler, quicker, and tastier!


Dungeness Crab Ravioli with Meyer Lemon Cream Sauce

Okay, I’ll admit it: it took me a minute (or a few months) before I got San Francisco. I moved there thinking I’d stay a short while so I wasn't .

Okay, I’ll admit it: it took me a minute (or a few months) before I got San Francisco. I moved there thinking I’d stay a short while so I wasn't taking it seriously and frankly wasn’t that into it. But then things changed: I settled into my job as Food Editor at CHOW, regularly shopped the farmers markets, hiked the redwoods weekly, and wine tasted in Sonoma at a moment's notice. Then, before I knew it, I was head-over-heels for my adopted city.

The precise moment I fell for San Francisco was around Valentine's Day . I was noshing on Dungeness crab at the legendary San Francisco seafood spot, Swan Oyster Depot , because, ICYMI, Dungeness crab is as key to San Francisco culture as the Golden Gate bridge. Dungeness crab is widely considered the best crab available on the West Coast and the season runs from December through early Spring, so Valentine’s Day is prime Dungeness time. Now that I no longer live in San Francisco one of the things I miss most is Dungeness crab season.

If I got my way, I'd head north to San Francisco each Valentine’s Day for the sole purpose of having a meal of Dungeness crab and bubbly. But knowing that's highly unlikely, this recipe for Dungeness crab ravioli is the next best thing. My favorite Dungeness crab recipes always have citrus and, if I had to choose just one type of citrus to pair crab with it'd be Meyer lemons hence this recipe for Dungeness Crab Ravioli with Meyer Lemon Cream Sauce. Do your best to search out Dungeness crab (or the best crab you have in your parts) for this recipe and then get to work. Wonton wrappers make easy work of the ravioli, which gives you time to concentrate on mastering the garlicky, lemony cream sauce. This Dungeness crab recipe may not be an impromptu trip to San Francisco but it'll more than do.


Seafood pasties with leek and saffron

Ever since I spent a few summer holidays in Cornwall (South West coast of England) when I was a little nipper, I have been a fan of the unassuming Cornish pasty. I just love their simplicity, a hearty delicious meal in a tidy package of pastry.I adapted this from Rick Stein’s crab, saffron and leek pasty recipe. As I couldn’t find any large crabs I opted to use some wild king prawns and monk fish to supplement the crab meat. Perfect hot or cold they are ideal picnic food and a perfect lunch time meal with salad. Prep time: 20 minutes

Ingredients – makes 2 very large pasties

Pasty Filling

  • 100g fresh crab meat
  • 200g prawns (med king)
  • 100g fish
  • 1 leek – finely chopped (200g)
  • 30g fresh breadcrumbs
  • 2 tsp hot water
  • 20g butter
  • ¼ tsp saffron
  • Seasoning

Shortcrust pastry

Making your own pastry is surprisingly easy, provided you follow 2 simple rules: keep everything super cool and minimise the amount you handle the pastry.

First put the flour, butter and salt in a blender for 25 seconds until you have a fine bread crumb texture.

Pour the dry mix into a chilled mixing bowl, (either pop it into the fridge for 20 minutes or fill it with cold water for 10 minutes, empty and dry the bowl). Make a well in the middle of the mix and pour 2/3rds of the water in. Use your fingers in as a whisk to mix the ingredients in a twisting circular motion. Do this for several turns by which time the ingredients should start to stick together. Now add the remainder of the water and bring the mixture together.

Remove the pastry from the bowl and knead the dough a few times, roll into a ball and return to the bowl. Cover with cling film (glad wrap) and refrigerate for 15-20 minutes to rest.

King prawns and blue swimmer crab

Preheat the oven to 200 degrees.

Mix the diced fish, shelled prawns, crab, leeks, breadcrumbs and season with salt and fresh pepper.

Remove the gills (dead mans fingers). Should have been a hand model.

Soak saffron in the hot water for a few minutes until the colour releases then add the butterand allow to melt over a very low heat. Add to the rest of the ingredients, stir gently and set aside.Roll the pastry on a floured surface until it is about the thickness of a dollar or pound coin.

Cut into 9 inch circles (I used a side plate to cut around).Place ½ to 1/3 of the mixture in the middle. Using a pastry brush and a little water wet the edge of half the circle. Bring the sides together and crimp together using your fingers.

Spoon the mixture onto the pastry circles

Brush the outside with either milk or egg – this will help give it an appetising golden colour once baked.Pop them in the oven for 35-40 minutes until golden. Remove and serve hot or cold.

About the Author

Gareth Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.


The BEST Bun Rieu, Vietnamese Crab Noodle Soup Recipe & Video

Some of you who are following me on YouTube, Facebook and Instagram probably know that I’ve been quite hectic and busy with my personal life because of moving, new project… like a new restaurant… Yes! I said restaurant!

Ok, we will talk about that later because today is all about Bun Rieu, Vietnamese Crab Noodle Soup!

My dear friend Be, (who showed us how to make Bun Bo Hue a while ago!) she shared her recipe for Bun Rieu with us!

We had so much fun filming this recipe together, thank you so much for Be for showing us this amazing Bun Rieu Recipe!!

Let’s get start cooking! First thing is first, we need to prepare noodles! It’s very important to cook and dry the noodles, it’s very authentic way to prepare Vietnamese noodle dish. When the noodle is cooked and dried, it soaks up all the delicious flavor we pour over.

You can find these style rice stick vermicelli at your local Asian grocery stores or online.

Cook the noodles in boiling water by following the directions of the package you are using. When done cooking, drain and rinse under running cold water to remove excess starch. Drain completely and set aside.

Fluff up the noodles a few times until ready to serve.

Bring a large pot of water to boil, enough to cover pork riblets. Add pork riblets and par boil for 5 minutes then drain and wash under running cold water. This way we can remove all the residues and unwanted blood from the bones for a clean broth.

Add par boiled pork riblets and 8 qt cold water (32 cups) into a large pot along with 1 cup dried shrimp, 2 tsp salt and 1 Tbsp rock sugar. Bring it boil then reduce heat to medium and simmer for 40 to 50 minutes.

If you want to make a short cut, you can use 3 Large (49.5 oz) cans of chicken broth plus 1 can (49.5 oz) of water instead of pork riblets to make broth.

Meanwhile, let’s make crab mixture and sautéed tomatoes.
The main ingredients for the crab mixture is lump crab meat and jared crab paste with soya bean oil.

Be is highly recommend the brand showing above, because of the ingredients ratio. This brand might be 1 to 2 dollar more than other brands, but it has 60% crab. (compare to other brand, its like 28% crab) So you are pretty much get what you pay for. I wasn’t lucky enough to find that brand online, but you can always check out your local Asian grocery store!

Reserve the oil and add only the crab meat part from the paste. Now add rest of ingredients which is ground pork, pasty chopped shrimp, eggs and black pepper.

Combine all together in a large mixing bowl and set aside.

To make the sautéed tomato, heat a large skillet over medium high heat then add remaining oil from the crab paste and shallot. Sauté for 1 minute then add garlic. Sauté for 30 seconds to 45 seconds then add tomatoes, salt, sugar and black pepper. Sauté for 2 to 3 minutes, tomatoes should be still nice and firm. Set aside.

Back to the broth, let’s add Bun Rieu seasoning if you are using and fish sauce. Taste if the seasoning is right for you, if not add more fish sauce, 1 teaspoon at a time.

Now, increase heat to medium high and add crab mixture (1 large scoop at a time), sautéed tomatoes and fried tofu into the soup.

We used this hallow fried tofu, so it will soak up all the soup! Yummy!!

Bring back to boil and keep cooking until the crab mixture is floats on the surface. Then continue to cook 2 to 3 more minutes. Remove from heat and it’s ready to serve!

* If you have time, after done cooking the soup with the crab mixture, let it sit for 1 to 2 hours so the crab flavor will melt into the soup.

Let’s assemble Bun Rieu! In a serving bowl, arrange cooked noodles then ladle over the soup with pork riblets, crab, tomatoes and tofu. Serve with all the garnishes together, so everyone can costumes their own bowl as they wish to have!


How to Make Crab Imperial, the Maryland Crab Cake's Wild Cousin

People are funny about crab cakes. You can spend several hundred words explaining why a proper Maryland crab cake should have minimal breading and binders and a light-ish touch of flavorings and spices, and a select few are bound to come right back at you demanding just the opposite. "But they don't hold together!" they say. "You just need to handle them more delicately," you respond. "But the pieces of crab are too large!" they say. "That's precisely why they're special," you respond. "But it's too much crab and not enough bread and mayonnaise!" they say. "They're crab cakes, not bread cakes," you respond. "But they don't have enough spices and flavorings!" they say.

"Well, make crab imperial, in that case!" you respond.

See, much of my family is from Maryland, and I grew up spending my summers there with my grandmother. My mother and aunt used to tear through the carapaces of three to four crabs in the time it took me to pick one—and I'm fast. That means I have deeply held opinions about crab cakes, and I'm not about to capitulate to the breadier, shreddier, mayonnais-ier, spicier crew. But I understand that we don't all want the same things, and I'm willing to offer what I think is a fine alternative: crab imperial.

I'd describe it as a hot crab dip, a crab casserole, or crab gratin: blue crabmeat tossed with a generous dose of mayonnaise seasoned with Old Bay, onion or shallots, mustard, and lemon and topped with buttery bread crumbs that turn golden in the oven. In essence, it takes all the things that would turn a crab cake into an overseasoned, dense, and pasty travesty, and finds a way to make the most of them.

Instead of acting as a leaden binder, the bread crumbs are toasty and crisp on top. Instead of making an overly wet and gloppy crab cake, the mayo makes a delightfully wet and gloppy dip (I mean that in the best way possible). Instead of overpowering the flavor of the sweet and tender hunks of lump crabmeat in a crab cake, the more generous spicing of crab imperial is a riot for the mouth, which means the dish doesn't require such prime lumps of meat. You can use a less expensive sampling of shreddier bits of picked meat, often sold as "special" grade.

Making it is as simple as mixing together all the ingredients, putting the buttered bread crumbs on top, and cooking it in the oven until it's hot throughout and browned on top. Then go to town, dipping saltines or croutons or just a plain old spoon into it. I wouldn't dare tell you how to eat it.


Watch the video: Συνταγή για σπιτικά χειροποίητα ζυμαρικά (January 2022).