Crab Imperial

Next to the Chesapeake Bay Crab Cake ... okay, and maybe the Crab, Shrimp and Avocado Timbale, hmmmm, let's not forget about the rich and delicious Crab and Corn Chowder, oh, and I really love the Potato Galettes with Crab, Shrimp and Asparagus ... well maybe I have too many favorite crab dishes, but this simple Crab Imperial is right up there with the best of them.

This dish is perfect for a special holiday meal. It is not as rich as some crab imperials, but is very tasty and keeps the integrity and taste of the crab. It is also very quick to prepare and, when served in scallop shells, makes a lovely presentation. Use gluten-free bread crumbs, or leave them out, for a GF dish.

Crab Imperial
(Serves 6.)

• 1 pound jumbo lump crabmeat, picked through for shell (keep the meat in as large pieces as possible)
• 5 tablespoons unsalted butter
• 2 tablespoons minced sweet red pepper
• 2 tablespoons minced sweet onion
• 2 tablespoons chopped parsley
• 1 tablespoon dry sherry
• Dash of cayenne
• 1/4 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1/2 cup fine dry breadcrumbs

Crab Imperial

Melt 2 tablespoons of the butter in a sauté pan. Add the red pepper and onion and sauté a few minutes until the vegetables are softened. Add the crab, parsley, sherry, cayenne and cream to the softened vegetables. Season lightly with salt and pepper.

Just before serving the crab, preheat the oven to 450°F.

Lightly toast the breadcrumbs in the remaining 3 tablespoons of butter over medium heat for a minute or so.

Butter six cleaned scallop shells (or ceramic baking dishes that can withstand very high heat.) Mound the crab mixture in the shells. Sprinkle the breadcrumbs over the crab. Bake for about 10 minutes, until the crab is bubbling and golden brown. Serve hot.