lightened up crab imperial
send summer off in style with a glass of Butter and this lightened up crab imperial
“one must maintain a little bit of summer even in the middle of winter” ~henry david thoreau
it really is true, august is the sunday of summer, and i feel pretty much the same way about both. i love the magic of summer. long, leisurely days, late nights, dinners outside, and a glass of Butter chardonnay enjoyed under the quiet night sky, and yes “Everything’s Better with Butter!”
as much as i love summer, come august i find myself growing more excited about the start of a new school year. this year with stella being more than ready to start high school, i was even more excited for the year to get underway.
but much like sunday, the start of the school year, while exciting, is less than relaxing. this week alone we have an after school doctors appointment, an after school orthodontist appointment, two early dismissal days, and back-to-school night.
thank goodness the long holiday weekend has arrived. the days may be getting shorter, but we are going to hang on to every last bit of summer, which isn’t going to be hard to do this this weekend. we’re gearing up for record high temperatures with a weekend full of grilled meals, easy appetizers, and a cooler full of our favorite wines from JaM Cellars to help with all that back to school stress.
when the days get really hot i love to make a meal out of the appetizers alone. even ian, who can handle the heat much better than i can, doesn’t want to grill when it’s 111 outside. i can’t say i blame him. this crab imperial is one of our favorites. it’s basically a crab cake that you don’t need to form into patties and then fry. who wants to fry in this heat? not me that’s for sure.
served with baguette slices, some fruit, brie is a must on our appetizer menu, and a glass or two of Butter or JaM, this crab imperial is the ultimate farewell to summer.
lightened up crab imperial
- 1 lb lump crab meat
- 1/2 cup 0% greek style yogurt
- 2 Tbsp dijon mustard
- juice of half a lemon
- 1 1/2 tsp old bay seasoning
- 1 shallot, minced
- salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 Tbsp butter, melted
- 2 Tbsp fresh herbs (i used parsley and chives)
- preheat the oven to 375 degrees
- combine the crab, yogurt, dijon, lemon juice, seasoning, and shallot, add salt and pepper to taste
- spray a 1 qt casserole dish with non-stick cooking spray
- add crab mixture to the casserole dish
- blend the panko with the melted butter, and spread evenly over the crab mixture
- bake until the top is golden brown 20-25 minutes
- top with freshly chopped herbs
- serve warm with baguette slices and ejoy with a glass of Butter Chardonnay or a berry-licious JaM Cab
summer may not technically be over until september 22, but we all know that once school starts back, our easy breezy summer is over. let’s send it out with a bang, and this lightened up crab imperial and a glass of Butter or JaM.
and shorter days means we get to wine o’clock sooner.
the best news? you can fine JaM Cellars wines for under $20 and in a store right near you. Make sure to Check out reviews for Butter Chardonnay or JaM Cabernet on JaMCellars.com for inspiration; This Cab is my JaM!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.