CRAB MARYLAND

I enjoyed this dish at a friend's dinner party many years ago. It was so good, and looked so easy, that I asked her for the recipe. It's similar to Imperial Crab but somewhat simpler and can be made in a casserole dish, which makes it less fussy than having to make separate crab imperials. This would be good, alone, for brunch, or you can use it as the main course at dinner. I've served it many times, each to rave reviews, and most recently with roasted cherry tomatoes and roasted asparagus with parmesan. All in the oven, all at once. How easy is that? This recipe is said to serve four so I often double it for my usual 6. That makes enough for leftovers. However, if you're having sufficient accompaniments, you can probably make this serve 5, just as it is. It's rather rich so small portions are just fine. Who wants to have leftover crab?

The first time I enjoyed sherry with my crab meat was at lunch at the old Merchant's Club where the Bagby brothers, my employers in the 60's, went for lunch each day. Mr. Bagby took me there soon after I went to work for the company and he recommended the open-faced crab sandwich, served with sherry on the side. What a treat!

CRAB MARYLAND

serves 4

 

3/4 C regular (or light) mayonnaise

1 T Worcestershire sauce

1/4 C finely chopped green pepper (I've also used red, or yellow)

1/4 C finely chopped onion

1 roasted red pepper (you can make this yourself, or buy it prepared), rinsed and chopped

2 t Dijon mustard

3 T dry sherry

1 egg, lightly beaten

1 lb lump or backfin crabmeat

 

1. Mix together the mayonnaise, Worcestershire, green (or red) pepper, onion, roasted red pepper, mustard and sherry. Stir in the egg.

 

2. Pick over the crabmeat and remove any shells or cartilage. Gently fold the crabmeat into the sauce mixture, leaving the lumps.

 

3. Spoon into an ovenproof casserole and bake, uncovered, for 20 to 25 minutes in a preheated 350 degree oven, until hot and bubbly. Serve at once.

 

Note: This can be made earlier in the day, covered with foil and refrigerated before cooking. Just allow the dish to come to room temperature and remove the foil before baking.