Name: Eastern Shore Crab Imperial
Yield: Makes 6 servings
Ingredients: 1 pound lump crabmeat, bits of shell and cartilage removed; 2 slices firm-textured white bread; 2 tablespoons unsalted butter, melted; 2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Pinch ground hot red pepper (cayenne); 2/3 cup mayonnaise (use light, if you like); 1/2 teaspoon dry mustard

On Maryland's Eastern shore, watermen make a living pulling the "beautiful swimmers" (blue crabs) out of Chesapeake Bay. This recipe was given to me many years ago by a waterman's wife — pre-food-processor.

Note: This one's for the mini food processor because amounts are small.

Recipe notes

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