Time
prep 0:10
total 0:30
Ingredients
| 1/4 cup | onion, diced | | 1/4 cup | green pepper, diced | | 2 cups | fresh bread, crust removed and cubed | | 1 tbsp. | Old Bay seasoning | | 3 tbsp. | Worcestershire sauce | | 1 cup | mayonnaise | | 1 lb. | backfin crabmeat, shells removed |
10 Recipe Reviews
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This recipe was terrible. There is too much mayo. It comes out of the oven greasy and oily. This recipe should not be on this website as it shames the other great ones here.
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i thought this was a wonderfull recipe.
i put it inbetween flounder and it was the best stuffed flounder i ever had.
everyone should try this one.
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this was very easy and delicious.
brooke must be brain impaired or not able to follow simple directions.
i liked this a lot and so did my guest.
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This is the best crab Imperial recipe that I have ever ate.Brook probably made the same mistake I did the first time I made it,cooked it too long and didn't add enough bread.If you follow the recipe exactly it turns out perfect.
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This was an excellent recipie. Brooke had to have made a mistake. Mine did not come out greasy at all. My family loved it. I put it on top of flounder.
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Oh this was just plain nasty. Oily and greasy. I am a chef, so more than able to follow simple directions.
This is a terrible recipe
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This recipe was absoulutly perfect. I put it on top of some filet, my guest went crazy over it.
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We live in Baltimore. You NEVER put green pepper in any crab dish it is too strong of a flavor for the delicate crab.
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we used this for stuffed flounder. three words. yum, yum yum.
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Instructions
Sauté onions and peppers in a small amount of butter until soft. Put into a bowl. Add Worcestershire sauce, Old Bay, bread cubes and mayonnaise. Mix to combine ingredients. Add crabmeat and gently toss to mix. Put into individual serving dishes. Bake at 350°F for 15-20 minutes. Finish under broiler until golden brown.
Author's Comments
I use this for stuffed flounder, stuffed mushrooms and baked crab imperial at the restaurant I run. Always get lots of complements on it.
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