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Boothby's Imperial Crab




Source of Recipe


Boothby's


Recipe Introduction


Chef Gontarek developed this imperial crab recipe in 1957 for Boothby's Oyster House in Philadelphia. Enjoy!


List of Ingredients




1 lb. Phillips Crab Meat
2 Tbsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
7/8 cup mayonnaise
1/2 tsp. baking powder
1/4 cup green bell pepper, finely minced
1/4 cup red bell pepper, finely minced
1/4 cup yellow bell pepper, finely minced
1/4 cup shallots, finely minced
3 egg yolks
1 tsp. fresh lime juice
1 1/2 tsp. Phillips Seafood Seasoning
1/4 tsp. cayenne pepper

Recipe



Preheat oven to 375 degrees.

1. Place peppers and shallots in cheesecloth and run under cold water.
Squeeze to remove excess liquid. Set aside.

2. Whisk egg yolks, spices and all other ingredients except for crab
meat.

3. Reserve 1/4 of whisked mixture for topping.

4. Add peppers and onions to remaining sauce.

5. Blend in crab meat, mixing gently to avoid breaking lumps.

6. Separate into 4 portions. Round onto 4-6" scallop shells (available
at most high-end kitchen stores).

7. Place crab filled shells on cookie sheet and bake for 18 minutes at
375 degrees.

8. Remove from oven, spoon topping sauce over each, dust with paprika,
finish in broiler about 1-2 minutes until golden brown.

Serves 4.