Olney Inn Imperial Crab
Indulge in the elegance of Olney Inn Imperial Crab, a classic seafood recipe that showcases the rich, buttery flavor of lump crab meat in an irresistibly creamy sauce. Perfect for special occasions or a refined weeknight treat, this dish combines fresh crab with a velvety blend of heavy cream, Dijon mustard, and a hint of dry white wine, gently seasoned with Old Bay for a signature Maryland-style taste. Baked to golden perfection and garnished with a sprinkle of paprika and fresh parsley, this luxurious recipe is served in individual ramekins for a stunning presentation. With its quick 15-minute prep time and easy-to-follow steps, this impressive crab dish transforms any meal into a fine dining experience. Serve it as a standalone star or pair it with a crisp green salad and crusty bread for a memorable feast.
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Recipe Information
Ingredients
- 16 ounces Lump crab meat
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Heavy cream
- 2 tablespoons Dry white wine
- 2 large Egg yolks
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease four individual baking dishes or ramekins, and set aside.
Sort through the crab meat to remove any shells or cartilage. Be careful to keep the lumps intact. Set the crab meat aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a smooth roux.
Slowly whisk in the heavy cream, ensuring no lumps form. Continue to cook the sauce over medium heat, stirring frequently, until it thickens, about 3-4 minutes.
Stir in the white wine and cook for an additional minute. Remove the pan from the heat.
In a small bowl, whisk the egg yolks with the Dijon mustard, Old Bay seasoning, lemon juice, and salt until well combined.
Temper the egg mixture by slowly adding a few spoonfuls of the hot cream sauce to the bowl, whisking constantly. When combined, pour the egg mixture into the pan with the rest of the cream sauce, stirring constantly to prevent curdling.
Gently fold the crab meat into the creamy mixture, being careful not to break up the lumps.
Divide the crab mixture evenly between the prepared baking dishes. Sprinkle paprika on top for a touch of color.
Bake in the preheated oven for 15-20 minutes, or until the tops are golden and the dish is heated through.
Remove from the oven, garnish with fresh parsley if desired, and serve immediately. Enjoy your luxurious Olney Inn Imperial Crab!
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 3590 mg | 156% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 386 mg | 30% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1711 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
