I wish I could say that I enjoyed the holiday weekend, I wish I could say I Barbecued every day, and spent lots of time outside in the sun enjoying the spectacular weather……sigh, but I’m sorry to say that I spent most of the weekend sleeping. I don’t know if my allergies just went into overdrive, or I caught a bug of some sort, or if my body knows the school year is all most over and started its shut down early…..but anyway you look at it, it was a wasted weekend.
I did go shopping on my way home Friday, since we had an early dismissal with no lunch, and was home fairly early. But after putting the groceries away I started my sleepathon.
I did score a pound of Maryland Jumbo Lump Crab meat while shopping, and after a two hour nap, got up to make dinner. I admit I did have some grand plans for the crabmeat, but feeling the way I did, I decided a simpler route was in order. Usually I make a batch of crabcakes, but for some reason my mind went to days gone by and an old favorite, Crab Imperial. You don’t see Crab Imperial on the menu very often, and it’s a shame, because it is a classic way to serve up that lovely jumbo lump crabmeat. So I thought what better way to showcase this delicious crabmeat than with a classic, especially since this classic is so easy to make!
This was Lisa’s first time having Cab Imperial, which made the event even more memorable, we had a tomato salad with hot house Jersey tomatoes , and a love of artisan bread that I had picked up at a local market, that I turned into garlic bread. A very simple dinner, but definitely the taste of summer….sigh
If you’re looking for an easy meal for a special occasion, or if you just want to treat yourself, do try this classic dish, you’ll be very happy you did!
- 1 lb jumbo lump crabmeat (or lump)
- ½ cup Hellman’s 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, lemon juice 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.
I do hope that everyone enjoyed their weekend and didn’t have to spend it like I did! I also hope that everyone took a few minutes to remember why we celebrate Memorial Day, and while it does begin the summer season, that’s not why we observe this holiday. I really don’t want to say celebrate, because we really aren’t celebrating the death of those that served this country, we’re observing the sacrifice they made. We may celebrate how they lived, and we may celebrate that this great nation is free because of the sacrifices of the men and women of our armed forces. but Memorial Day is truly a solemn occasion, and lets never forget those that gave all so we could barbecue (or sleep) on this glorious weekend. Have a good my friends!