Last fall on our way home to Indiana, Captain Mark and I had dinner with my old double dating buddy, Chuck. When he found out that the Lolligag was currently in the Chesapeake, he spoke very highly of the eastern seaboard crab dishes. So of course when I returned this year, I had to try them all and YEP, Chuck was correct! They are the very best. Now the trick is to eat these dishes while in the company of good friends with plenty of laughter because then there are no calories whatsoever...
Crab Imperial
1 cup bread crumbs
2 eggs, beaten
1/4 cup mayonnaise
1 tsp. Dijon mustard
1/2 tsp. chopped parsley
1/2 tsp. salt
1/8 tsp. pepper
Dash of Worcestershire sauce
1 lb. fresh crabmeat (drained and flaked)
White sauce (see below)
Paprika and chopped parsley
1/4 cup Parmesan cheese
Combine ingredients; gently fold in bread crumbs and crabmeat. Spoon into four 6 oz. baking dishes (or casserole) and top with white sauce.
WHITE SAUCE:
1 tbsp. butter
1 tbsp. all-purpose flour
1/2 cup heavy cream
1/8 tsp. salt
1/8 tsp. pepper
Dash of Worcestershire sauce
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add cream cook until thickened and bubbly. Stir in salt, pepper and Worcestershire sauce.
Preheat oven to 350° F. Place drained lumps of crab meat in ceramic dishes and spoon sauce over crab. Sprinkle tops with dry bread crumbs and Parmesan cheese. Bake for 15minutes.
She Crab Soup
2 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups half & half cream
4 teaspoons finely grated onion
3/4 teaspoon Worcestershire sauce
Salt and white pepper to taste
1/4 teaspoon ground mace
1/4 teaspoon red (cayenne) pepper
1/4 teaspoon grated lemon zest (rind)
1 1/2 pounds flaked blue crab meat*
1/4 cup crab roe**
3 tablespoons dry sherry
1 tablespoon finely chopped fresh parsley leaves
* If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, king, or rock crab, may be substituted.
** Two crumbled hard-cooked egg yolks may be substituted for the crab roe.
In a large, heavy pot over low heat, melt butter; add flour and blend until smooth. Slowly add milk and half & half cream, stirring constantly with a whisk; cook until thickened. Add onion, Worcestershire sauce, salt, white pepper, mace, cayenne pepper, and lemon zest. Bring just to a boil, stirring constantly. Reduce heat to low, add crabmeat and crab roe or crumbled hard-cooked egg yolks; simmer, uncovered, for 5 minutes (if the soup appears about to boil, remove the pan from the heat for a minute or so, then return). Remove from heat and add sherry, stirring to mix. Let sit for 3 to 4 minutes before serving.
To serve, pour the soup into individual heated soup bowls, dividing the crabmeat and roe equally into each bowl. Sprinkle with parsley and serve immediately.
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