This is one of the first recipes I ever cooked when I started hosting dinners after college. It has evolved since the original recipe (from my mom’s kitchen) and has become a marriage of her recipe and Paula Deen’s crab imperial used in her Lady and Sons Crab-Stuffed Shrimp (also highly recommended, but rich).
What I like about this recipe so much is after the first time you make it, it’s really not hard at all, and easily impresses. This is also a dinner that can be made in less than an hour. It was a great dinner to make at the beach! I’ve served it over the years with twice baked potatoes, scalloped potatoes, garlic mashed potatoes and/or roasted asparagus.
Maryland Crab Imperial Stuffed Ham
1 lb. backfin or lump crabmeat
8 full, thin slices of peppered or honey baked deli ham
3 green onions, chopped
1 green pepper, chopped
1 tablespoon butter
3 pieces of bread
2 tablespoons mayo
1 teaspoon mustard
Sharp white cheddar cheese, shredded
Old Bay seasoning
Preheat oven to 375 degrees. In a small pan, melt butter and saute green onions and green pepper until soft.
In a large bowl, saturate the pieces of bread with milk until just absorbed. Combine in the bowl the sauteed green onions and green pepper, crabmeat, mayo, mustard, egg, one bunch of freshly chopped parsley and Old Bay seasoning to taste.
As a side note, I literally “dump” the Old Bay into my crab imperial. If you’ve never cooked with it before and don’t know your preference, or don’t like spicy food, I’d start off with 1-2 tablespoons. You can always sprinkle more on top ham rolls after they have cooked.
Scoop crab imperial into the center of a piece of deli ham, and roll. The recipe usually makes enough crab imperial for 7-8 deli ham slices.
Spray a glass baking dish with non-stick cooking spray and line with crab rolls. Bake for 20-25 minutes. Add shredded white cheddar cheese (or white American cheese like my mom uses) to top off ham rolls and bake for 3-5 additional minutes until the cheese is melted and hot and bubbly.