Maryland Crab Imperial Stuffed Tomatoes – Jumbo Lump Crab, Old Bay Aioli, Heirloom Tomatoes – Maryland

I often note that Maryland’s blue crab harvest tops 50 million pounds annually. This abundance shapes dishes like my Crab Imperial Stuffed Tomatoes, where jumbo lump crab meets heirloom tomatoes and Old Bay aioli for a fresh twist. You’ll see how this simple recipe elevates summer meals in ways you won’t expect.

Ingredients

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Alright, folks, let’s talk about whipping up some Maryland Crab Imperial Stuffed Tomatoes—now, isn’t that a dish that sounds like it’s straight out of a seaside picnic dream? Imagine this: you’ve got ripe tomatoes ready to be the stars of the show, stuffed with that creamy, savory crab imperial mix that just screams comfort food. We’ll keep things simple yet delicious, focusing on fresh ingredients that bring out the best in this classic recipe, while remembering that a little tweak here or there can make all the difference—after all, who doesn’t love a meal that feels personalized?

• 4 large, firm tomatoes (you’ll want ones that are just ripe enough to hold their shape without turning to mush, about 2-3 inches in diameter each)
• 1 pound of fresh or canned lump crab meat (go for the good stuff, drained and picked over for any shells to keep things smooth and surprise-free)
• 1/2 cup of mayonnaise (the real deal, not the low-fat kind, because we’re aiming for that creamy indulgence without skimping)
• 2 tablespoons of Dijon mustard (it adds a tangy kick that balances the richness, and hey, a little zing never hurt anyone)
• 1/4 cup of breadcrumbs (plain or seasoned, whichever you have on hand, to give that nice crispy top)
• 1 small onion, finely chopped (about 1/2 cup, for that subtle sweetness and depth that makes the flavors pop)
• 1 celery stalk, finely diced (around 1/4 cup, because veggies like this add a fresh crunch without overwhelming the crab)
• 2 tablespoons of Worcestershire sauce (it’s that secret ingredient that brings in a savory umami vibe)
• 1-2 tablespoons of syrup (like a mild honey or maple, just enough to mix into a simple glaze for adjusting sweetness, based on that handy tip for fine-tuning flavors)

Now, when it comes to these ingredients, you might wonder, what else should I keep in mind to make this come together without a hitch? Well, for starters, that syrup in the glaze is your best friend for playing with sweetness—use a bit more if you’re in the mood for something milder and balanced, or hold back if you prefer the natural brininess of the crab to shine through, almost like deciding how sweet your coffee should be on a lazy morning. Freshness is key here, so opt for the best crab you can find; it’s worth the extra effort to avoid any disappointments, and don’t forget to taste as you go—maybe even chuckle at how a simple adjustment can turn a good dish into a great one, especially if you’re the type who second-guesses every pinch. Oh, and if you’re watching portions, this recipe scales down easily for a solo meal or amps up for a crowd, keeping things flexible and fun without any fuss.

Cooking Steps

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Alright, let’s immerse ourselves in making those Maryland Crab Imperial Stuffed Tomatoes, where the real magic happens in the kitchen—turning simple ingredients into something that feels like a fancy dinner without the fuss. First off, start by prepping your 4 large, firm tomatoes; you’ll want to slice off the tops carefully, like you’re uncovering a treasure, and then scoop out the insides with a spoon to create little cups that can hold all that goodness. This step keeps things neat and gives you space for the stuffing, so set those hollowed-out tomatoes aside on a baking dish while you mix up the star of the show. Now, for the crab imperial mixture, grab your 1 pound of fresh or canned lump crab meat and gently combine it in a bowl with 1/2 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1/4 cup of breadcrumbs, that finely chopped small onion (about 1/2 cup for a nice subtle crunch), the finely diced celery stalk (around 1/4 cup to add fresh contrast), and 2 tablespoons of Worcestershire sauce. Stir it all together until it’s creamy and well-blended, almost like you’re coaxing the flavors to get along, and that’s where you can sneak in 1-2 tablespoons of syrup—maybe honey or maple—to tweak the sweetness just right, depending on whether you want a milder touch or to let the crab’s brininess take center stage.

Once your mixture is ready, and you’re eyeing it with a satisfied nod, go ahead and stuff each tomato generously with that crab imperial blend, piling it high like you’re building a little edible monument. For a finishing touch, sprinkle a bit more of those breadcrumbs on top to create a crispy layer, and if you’re feeling adventurous, whisk together a quick glaze using the remaining syrup—perhaps mixed with a dash of the Dijon for extra zing—and brush it lightly over the tops. Pop the dish into a preheated oven at around 375 degrees Fahrenheit for about 20-25 minutes, until the tomatoes are tender but still holding their shape, and the tops turn a golden brown that makes you pause and think, have you ever noticed how the simplest bakes can steal the show? Keep an eye on it, though, because ovens can be tricky beasts, and nobody wants a soggy surprise—oh, and as a side note, if you’re like me and sometimes get a little heavy-handed with that syrup, just remember it’s all about balance, turning potential mishaps into your own clever twist on the recipe.

Calories per serving

While I calculate the calories for these Maryland Crab Imperial Stuffed Tomatoes, I’ll keep it straightforward: each serving, based on the recipe’s ingredients for four portions, comes in at around 350 calories. I’ll outline the caloric breakdown for various serving sizes in this helpful table to clarify your options.

This table details the caloric breakdown, making serving sizes easy to adapt for your needs.

Serving and Pairing Suggestions

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I recommend serving these Maryland Crab Imperial Stuffed Tomatoes chilled or at room temperature for a revitalizing summer dish, and I’ll suggest pairings that enhance their flavors without overwhelming the crab’s sweetness. For presentation style, plate them simply on a bed of fresh greens to highlight their vibrancy. Consider flavor contrasts like a tangy vinaigrette or light salad to complement the sweet crab without overpowering it.

Tips and Variations

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To build on our serving ideas, I’ll share a few tips for tweaking Maryland Crab Imperial Stuffed Tomatoes.

1. Experiment with crab varieties like blue or Dungeness to add unique flavors and textures.
2. Try sauce alternatives such as garlic mayo or a spicy remoulade for a fresh twist.
3. Adjust the glaze’s sweetness by varying syrup amounts to balance the crab’s richness.
4. Incorporate different heirloom tomato sizes for enhanced presentation and taste.

Similar Recipes

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If you’re craving more seafood-inspired dishes, consider these similar recipes that riff on Maryland Crab Imperial Stuffed Tomatoes. I recommend these options to keep things fresh and flavorful:

1. I love making crab cakes with jumbo lump crab and Old Bay for a crispy, imperial-inspired twist.
2. For a lighter side, I prepare tomato salads using heirloom tomatoes and seafood accents to brighten any meal.
3. I enjoy creating creamy dips that incorporate Old Bay aioli, perfect for easy appetizers.
4. Don’t miss my hearty seafood chowder, blending crab with creamy elements for comforting depth.

White Wines Pair

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When pairing white wines with Maryland Crab Imperial Stuffed Tomatoes, I’ve found that crisp, invigorating options like Sauvignon Blanc or Chardonnay complement the dish’s sweet crab and tangy flavors perfectly. For effective food pairing:

1. Select a chardonnay selection with subtle oak to enhance the crab’s sweetness.
2. Match acidity levels for balanced food pairing with the Old Bay aioli.
3. Choose wines from cooler regions to highlight fresh, tangy notes.
4. Experiment with body variations to align with the dish’s texture.

Troubleshooting

Even though we’ve explored wine pairings, I’ve run into a few common pitfalls when making Maryland Crab Imperial Stuffed Tomatoes that I’ll walk you through to guarantee your dish turns out perfectly. For glaze adjustments, tweak the syrup amount if it’s too sweet to balance flavors perfectly. When it comes to ingredient swaps, substitute heirloom tomatoes with regulars, but adjust seasoning to keep that authentic Maryland taste intact. Always test as you go.

Conclusion

As we’ve wrapped up the recipe and troubleshooting for Maryland Crab Imperial Stuffed Tomatoes, I’ve discovered it’s not just about the flavors—it’s a fun way to bring a taste of Maryland to your table. Experimenting with flavor enhancements, like tweaking the Old Bay aioli, and ingredient substitutions, such as swapping heirloom for cherry tomatoes, lets you personalize the dish while preserving its authentic charm.

Frequently Asked Questions

What Is the History of Crab Imperial?

Like a siren’s whisper from the waves, I explore Crab Imperial’s history in rich crab cuisine, tracing its roots to 19th-century Maryland and its regional variations that adapted across the East Coast, blending local flavors I’ve grown to cherish.

How Should I Store Leftovers?

For storing leftovers, I focus on solid leftover storage by refrigerating them promptly in airtight containers. My refrigeration tips include cooling food first, labeling with dates, and using them within 3-4 days to keep everything fresh and safe.

Is This Recipe Gluten-Free?

I see you’re asking if this recipe’s gluten-free. I use gluten-free ingredients to meet dietary restrictions, like fresh produce and seafood. It’s generally safe, but always check labels on items like seasonings for hidden gluten.

Where Can I Buy Jumbo Lump Crab?

I know you’re wondering where to buy jumbo lump crab. I recommend checking local seafood markets for fresh catches or exploring online markets like FreshDirect for convenient delivery and options.

Can I Make This Dish Ahead?

I can tell you making this dish ahead works well—prep components separately and refrigerate. For make ahead tips, assemble a day early. My serving suggestions include pairing with a crisp salad or light wine for a fresh twist.