If you’ve been searching for the perfect holiday appetizer or first course, stop your search – this recipe for Crab Imperial is elegant yet simple enough to make while balancing a million other things this holiday season.
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INGREDIENTS
3 ⁄4 cup brioche bread diced
1 ⁄2 cup Heavy Cream
1 dash hot sauce
8 oz. crab meat
1 Tbsp. shallot chopped
2 Tbsp. mascarpone cheese
3 tsp. lemon juice
Zest of 2 lemons
1 tsp. kosher salt
1 tsp. Cape Cod seasoning can substitute Old Bay seasoning
2 Tbsp. red bell pepper diced small
2 Tbsp. parsley chopped
1 Tbsp. chives sliced
12 pre-baked puff pastry cups
INSTRUCTIONS
Preheat oven to 300° F. In a small mixing bowl, combine brioche bread cubes and Heavy Cream. Let mixture sit for 10 minutes at room temperature. Add hot sauce to the bread mixture and combine thoroughly.
Check crab meat carefully for bits of shell or cartilage. In a medium mixing bowl, combine all ingredients including the brioche bread mixture.
Gently mound crab filling into pre-baked puff pastry cups on a baking sheet. Place the filled cups in the oven for 5-10 minutes; the filling should be warmed through. Serve immediately as hors d’oeuvres or plate several cups with a small salad as a first course.