Eat Like an Empress! (or Emperor)

"Crab imperial" is a classic American dish popular along the east coast. Although it's not the healthiest of dishes, it is luxurious and I love it! The original crab imperial was created in the late 19th century at Thompson's Sea Girt House, located in Baltimore, Maryland. It was a gratin of back-fin lump crab in a mixture of diced onions, green bell pepper, and pimiento, all bound together in a thick cream sauce (bechamel) and topped with a slather of mayonnaise. This version remained very popular until the opening of Crisfield's Seafood Restaurant in Silver Spring, Maryland in 1945. It was then that Lillian Landis (matriarch of the family) created Crisfield's version, called "Imperial Crab," which remains popular to this day. After Lillian complained that the original version of crab imperial was too heavy and that the other ingredients masked the gently sweet flavor of the crab, she created her version which consists of back-fin lump crab lightly bound together with Hellman's mayonnaise, flecked with minced green bell pepper, minced onion, and a topping of fresh bread crumbs. Although I have yet to visit Crisfield's, I plan on popping in the next time I'm in the area to check out the old-timey decor and try their Imperial Crab. FYI: I've heard their crab cakes are awful, referred to as tasting like sawdust!

Until then, I can always make my own version of crab imperial! Like Crisfield's, I like the crab meat to be the star, so I don't use green bell pepper, pimiento, or even add any onion. Instead, I gently fold together the crab with a seasoned mixture of Hellman's mayonnaise and spices, then instead of stuffing the mixture into crab shells or baking dishes, I mound the mixture on large portobello mushroom caps, top each with buttered bread crumbs and bake until golden. Delicious! I serve each with a lemon wedge and a small spinach salad on the side. (A glass of Champagne is also nice!) The result is a simple and luscious meal that, thanks to the portobello and spinach, somehow seems healthier and more modern. This is an excellent recipe for company, to be reserved only for people you really like!

Crab Imperial Stuffed Portobellos with Spinach Salad

Serves 4
*This recipe can easily be halved to make a romantic dinner for 2. Prepare for kisses!*

Ingredients:
For the Crab Imperial

1 pound jumbo lump crab meat, picked over for any shells or cartilage

1/2 cup Hellman's mayonnaise

1 large egg

1 teaspoon Sherry wine

1 teaspoon cayenne pepper sauce (e.g., Tabasco)

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard (e.g., Grey Poupon)

1/2 teaspoon Old Bay Seasoning

1 tablespoon all-purpose flour

1/4 cup minced Italian flat leaf parsley

1/4 cup bread crumbs

Melted butter, about 1 tablespoon or enough to moisten the bread crumbs

Kosher salt and freshly ground black pepper, to season breadcrumbs

Paprika, to sprinkle on top

For the Portobellos, Salad, and Serving
4 large portobello mushroom caps, 4-5 inches in diameter
Extra virgin olive oil, to drizzle on mushrooms
12 ounces baby spinach, tough stems removed
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste

1 lemon, cut in wedges

Directions:
For the Crab Imperial
Preheat the oven to 375 degrees. In a large bowl, whisk together the mayonnaise, egg, Sherry, cayenne pepper sauce, Worcestershire sauce, mustard, Old Bay Seasoning, flour, and parsley until smooth. With a spatula, carefully fold in the crab meat, trying not to break up the pieces. Set aside.

In a small bowl, mix together the bread crumbs and melted butter. (I find the back of a spoon very efficient to help smoosh it together.)  Season to taste with salt and pepper. Set aside.

For the Portobellos
Line a rimmed baking sheet with foil or parchment paper. Place each portobello cap, stem side up, on the baking sheet and drizzle with some olive oil and sprinkle with a little salt and pepper.

Top each evenly with the crab imperial mixture. Sprinkle each stuffed portobello with some of the moistened bread crumbs. (Use as much or as little as you prefer, but remember not to let it taste like sawdust!) Sprinkle the tops with paprika, to give it some color and extra flavor.

Bake for 25-30 minutes until golden and bubbly. Remove and let sit for a few minutes before serving. It's hot!

For the Salad and Serving
Whisk together the tablespoon of lemon juice and 2 tablespoons of olive oil. Season with salt and pepper to taste. Toss enough of the dressing to lightly coat the spinach leaves.

Place one stuffed portobello on each of four serving plates. Divide the salad evenly next to the stuffed portobellos. Add a lemon wedge and prepare for an excellent dining experience!

How to Battle the Bland Turkey Blues!

Let's face it, turkey isn't the most flavorful of meats! So, I like to serve it with homemade "Cranberry Chutney with Orange and Ginger." This ruby red cranberry sauce is flavored with fresh orange juice and grated ginger, which brightens the tartness of the cranberries, makes a perfect accompaniment to any holiday turkey. Not only is this lovely chutney super simple to make, you can make it a few days ahead of time, always a bonus when planning a Thanksgiving meal. So, skip the gelatinous sauce from a can, and serve this instead! Your guests will thank you!

Cranberry Chutney with Orange and Ginger

Makes 3 cups

Ingredients:

3/4 cup freshly squeezed orange juice

1 cup sugar

1/4 teaspoon Kosher salt

1 tablespoon peeled, minced or grated, fresh ginger (I use my microplane.)

1, 12-ounce bag fresh cranberries

Squeeze of fresh lemon, to taste

Directions:

In a medium saucepan, add the orange juice, sugar, salt, and ginger. Bring to a boil and dissolve the sugar. When the sugar is dissolved, add the cranberries and return to a boil. Reduce the heat to a simmer and partially cover the pan. (This prevents spatters as the cranberries begin to pop open!) Simmer until the sauce has thickened and all the berries have popped, about 5 minutes. Add a squeeze of lemon and refrigerate until ready to use. (This sauce looks particularly lovely when served in a clear crystal or glass serving dish!)

There's No Place Like Rome! There's No Place Like Rome!

This recipe is not named after Dorothy's dog, but rather a trattoria in the center of Rome. This is a great pasta recipe to have up your sleeve, especially around the holidays. I find that when preparing for a full blown holiday meal (e.g., Thanksgiving, Christmas, etc.), I often overlook the fact that I need to feed my company the night before. What to do? Nothing is easier than pasta, right? Only one problem: the men in my family find pasta dishes unsubstantial. The solution: add Italian sausage! Don't let the ingredients fool you. They may seem simple, but the result is divine! This recipe is easily doubled, to suit your needs, and served with a big green salad, wine, and crusty bread, and the result is a surprisingly quick, satisfying and elegant meal.

*Because it is a cream sauce, you need to serve it right away! Also, don't skip the addition of the fennel seeds!

Rigatoni alla Toto

Serves 4

Ingredients:

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 pound sweet Italian sausage, casings removed (if necessary)

1 cup dry white wine

6-8 whole fresh basil leaves

1/8 teaspoon crushed red pepper (optional)

1/8 teaspoon crushed fennel seeds, or ground fennel (but freshly crushed is better)

1 1/2 cups heavy cream

Kosher salt

1 pound rigatoni

1/2 cup freshly grated or shaved Parmigiano-Reggiano, plus more for serving (this dish really needs real Parmigiano-Reggiano)

Directions:

Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the sausage and red pepper (if using) and brown on all sides, breaking up the sausage as you stir. Add the wine and cook for 1 minute. Add the basil, crushed fennel, and cream and simmer over low heat for about 20 minutes, or until the sausage is cooked through.

While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni in the boiling water until al dente. Drain well and add to the sauce and toss. Add the 1/2 cup Parmigiano-Reggiano and toss well. Serve immediately with additional Parmigiano-Reggiano sprinkled on top. 

Adapted from Rome, at Home, by Suzanne Dunaway.