For our second special anniversary dish, I made crab imperial bites. Crab imperial is a type of crab casserole or dip from Maryland, and it is usually served in a ramekin or baking dish. I made my version into bite-sized hors d’oeuvres with our favorite local Dungeness crab for a West Coast twist. 🙂
Crab Imperial Bites
Makes about 18 hors d’oeuvres
18 wonton wrappers
High heat cooking spray
1 tablespoon mayonnaise
2 tablespoons minced fresh Italian parsley
2 tablespoons panko breadcrumbs, plus more for the top
1 1/2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
Pinch of cayenne
Salt to taste (if needed)
Freshly ground black pepper to taste
1/2 pound lump crabmeat, picked through to make sure there are no hidden bits of shell.
Preheat your oven to 350 F.
Cut the wonton wrappers into circles that will fit into the holes of a mini muffin pan. I used a circular cookie cutter for this, but kitchen scissors also work. Spray the wrappers with a light coating of cooking spray on both sides, and rub the oil with your fingers to ensure an even coating. Form the wrappers into cup shapes in the mini muffin pan.
Bake for about 10 to 15 minutes, or until the wonton wrappers are golden and crunchy.
Turn up your oven to 400 F.
In a medium bowl, mix the remaining ingredients except for the crab. Add the crab, and mix well, but try to keep the bigger pieces of crab intact.
Place the filling into the prepared wonton shells.
Top the bites with more panko. Spray the top of the breadcrumbs with a light coating of cooking spray.
Bake until heated through, about 4 minutes. Then turn on the broiler, and broil until the breadcrumbs are lightly golden. Keep a close eye on them so they don’t get too brown.