A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Maryland Crab Imperial

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Courtesy of SMADC buylocalchallenge.com and Ellynne Davis


  • 1 lb. Maryland lump crab
  • 1 green bell pepper: 3 tablespoons chopped, remainder thinly sliced
  • 1 red bell pepper: 3 tablespoons chopped, remainder thinly sliced
  • 1 small white onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup mayonnaise
  • 1 egg, beaten
  • 3 dashes hot sauce (or to taste)
  • 1 teaspoon dry mustard
  • ¼ cup white wine
  • 1 teaspoon crab seasoning
  • 3 tablespoons butter, cut in small pieces
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon paprika
  • 1 large tomato, seeds and juice removed
  • 6 oz. feta cheese, crumbled


Preheat oven to 350 degrees. Mix crab, chopped red and green peppers, onion, garlic, egg and

mayonnaise. Add hot sauce, dry mustard, wine, and crab seasoning; stir gently. Spray 10-inch baking

dish with cooking spray. Spoon crab mixture into dish. Arrange strips of red and green pepper and

tomato over the crab in a decorative pattern. Place butter, lemon juice, and paprika on top of dish.

Bake for 30 minutes. Remove dish from oven. Top with feta and additional seasonings, if desired.

Return to oven for five minutes, or until the crab is golden and bubbly. Garnish with basil and sliced

lemons. Serves 4.

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