Making Crab Imperial

This nice 7-inch Dungeness we caught yesterday soon became crab imperial. I had never made it before but it sounded like a worthy recipe. A lot of people don’t know that you can keep crab alive in the fridge for a couple of days, but you can when necessary. They seem to go to sleep when in a fridge or cooler, but you can’t submerge them in fresh water or they will die.

Not all of the recipes I try are a success, but Crab Imperial is my new favorite way to eat crab. It was delicious, and easier to make than crab cakes. It consists of pre boiled crab meat, sauteed red bell pepper and onion, mayo, dijon mustard, egg, black pepper, and Old Bay seasoning, covered with Parmesan. All this is mixed together and baked at 400 degrees for 20 minutes. One large crab was enough for two individual ramekins. I can’t wait to catch more crab now!