*Imperial Crab

Name: *Imperial Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1/2 c. mayonnaise; 2 Tbsp. chopped pimiento; 1 Tbsp. Worcestershire sauce; 1 tsp. salt; paprika for sprinkling; 6 to 8 drops liquid hot pepper sauce; 2 lb. Maryland backfin crabmeat; seafood seasoning to taste (1 to 1 1/2 tsp.); 1 tsp. mayonnaise per shell

Eats Now Editorial Team · 333 kcal · Seafood

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*Imperial Crab – a delicious recipe with eggs, mayonnaise, pimiento, Worcestershire sauce, salt, paprika. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 eggs
1/2 c. mayonnaise
2 Tbsp. chopped pimiento
1 Tbsp. Worcestershire sauce
1 tsp. salt
paprika for sprinkling
6 to 8 drops liquid hot pepper sauce
2 lb. Maryland backfin crabmeat
seafood seasoning to taste (1 to 1 1/2 tsp.)
1 tsp. mayonnaise per shell

1
Mix eggs, mayonnaise, pimiento, Worcestershire sauce, hot pepper sauce and salt together with a fork until well blended. Remove cartilage from crabmeat.
2
Put crabmeat in large bowl and sprinkle with seafood seasoning.
3
Add egg mixture and mix gently.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 1/2 c. mayonnaise, 2 Tbsp. chopped pimiento, 1 Tbsp. Worcestershire sauce, and more.

Yes, *Imperial Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
333 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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