Well, crab at any rate.
Well, fake crab at any rate.
I couldn't find the real stuff! Do they just not sell it anymore? Here, in the mecca of all things seafood?
Come on Eugene!
Anyway. I don't make with the sea bugs very often, but I do have a soft spot for crab.
Well, fake crab.
This has a mild, herbal flavor with a tang from the mayonnaise. It was delicious spread on a slice of fresh sourdough bread.
Vacation was the best, thanks for asking. I went home, and now I'm home again, and I'm totally homesick for home.
But I was also homesick while I was on my vacation at home.
Got it? Me neither.
Maryland Lump Crab Imperial (adapted from Chef Dennis over at the Mount)
1 lb jumbo lump crabmeat (or lump)
½ cup mayonnaise
1 tsp sugar
1 tsp old bay
1 tsp finely chopped Italian parsley
1 large egg lightly beaten
squeeze of lemon juice
Mix mayonnaise, egg, sugar, old bay and parsley together and blend well, this is your imperial sauce.
Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
Place portions in baking dish using ramekins or small casserole dishes.
Bake in 350 degree oven for 20 minutes (top will turn golden brown)
Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.