crabimperial

Summer is just around the corner for us here on the Chesapeake, and for my family – that means bushels of crabs steamed on the regular. My dad and Jon run the trotline early on Sunday mornings, and are usually home by 10 AM with a full bushel of #1 Jimmies (or males). This year, our oldest son Andrew – who just turned five, will be old enough to go out and help man the line and net. I know everyone is excited for that!

They haven’t had a chance to go out yet this year, as the water is just starting to warm up. But, I managed to get my hands on a few to steam, and then pick to make a delicious dinner out of to share with you guys. Crab Imperial is on just about every local restaurant menu here on the Eastern Shore. It’s usually used to stuff into fish or shrimp, which of course is delicious. But a GOOD crab imperial – well, I think it’s bright enough to shine on it’s own. Lump crab, tossed with a luscious cream sauce, then baked to perfection – it’s divine. I found the cute little vintage crab dishes at a yard sale, but a ramekin or shallow au gratin dish would be just fine to bake in as well.

I’m so thankful to live in an area where my boys can experience this – learning to crab from their grandfather, who learned it from his father before him – right here on the waters of the Chesapeake Bay.

Time to stock up on Old Bay and Boh, Maryland kiddos – summer is coming!

9 Comments

  1. Posted May 17, 2013 at 9:32 AM | Permalink

    What adorable dishes!

    I feel so relieved that we can get blue crab in Texas, it may not be as good as the boys from Maryland, but it works for me.

  2. Posted May 17, 2013 at 9:48 AM | Permalink

    Crab + cream cheese + cheddar? Be still my heart! This looks amazing, Laura.

  3. Margot C
    Posted May 17, 2013 at 11:44 AM | Permalink

    I love Old Bay Seasoning, I use it on chicken all the time. This look marvelous.

    I deeply covet your charming crab-shaped dish!

  4. Posted May 17, 2013 at 2:51 PM | Permalink

    That looks amazing! Last time I was in Washington state to visit my parents I wanted to make crab cakes and I could not find Old Bay. People at the store looked at me like I was a crazy person when I asked for it, but really, they aren’t crab cakes without Old Bay.

  5. Posted May 17, 2013 at 3:51 PM | Permalink

    How wonderful does THAT look?! I love crab and have never made this recipe, maybe this weekend! Thanks for the lovely post.

  6. Posted May 21, 2013 at 2:29 PM | Permalink

    So envious of your access to fresh crabs! I’m too cheap to buy lump crab meat as often as I’d like to so I’m going to live vicariously through you ;)

  7. sydny
    Posted June 6, 2013 at 10:35 AM | Permalink

    How do you think this would do baked into a pie?

    • Posted June 6, 2013 at 1:52 PM | Permalink

      I think it would work fabulously. I have a recipe for tomato pie here on my site, I think if you substituted the top cheese layer for crab imperial, it would pretty much be to die for. Thanks for the idea! Here’s the link: http://tideandthyme.com/tomato-pie/

      • sydny
        Posted June 8, 2013 at 1:57 AM | Permalink

        That sounds fantastic! Thanks :)

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