Combine 2 ounces of imperial mix for every 8 ounces of jumbo lump crab meat. Season with salt and Old Bay. Toast the sourdough bread after adding extra virgin olive oil, salt and pepper.

Patricia Jones of Catonsville was in search of the recipe for the crab imperial that was served at the Garrison Grill, a restaurant located near Walbrook Junction in West Baltimore during the 1950s.

Baltimore’s original Chesapeake restaurant opened in 1933 and became famous for food — crab Imperial, beef steaks — that garnered a nod from the early American restaurant critic Duncan Hines.

When folks think about Baltimore's food scene, the first thing that comes to mind is probably blue crab. Many locals have been eating tender, sweet crab meat from the Chesapeake Bay since they ...

Turner was just following the accepted wisdom of the region: Crab cakes were to crab imperial what meatloaf was to prime rib. This sentiment had been voiced 20 years earlier in New York World's Fair ...

The blue crab population of the Chesapeake Bay was recently estimated at 300 million. Many years, it's double that figure. Meanwhile, the human population of the greater Baltimore area is a mere 2 ...

Baltimore is celebrating soft-shell crabs. It's a Maryland delicacy, and if you like them, this is your week to enjoy. Baltimore is celebrating soft-shell crabs. Latest. U.S. World; ...

½ tsp. Old Bay Seasoning (or more, to taste) Freshly ground pepper and salt to taste. ½ cup dry white wine. 1 pint half-and-half or cream. 1 pound crab meat ...

Faidley’s business started in 1886 when John W. Faidley, Sr. opened a seafood stall at the very same location the restaurant stands today in Baltimore's historic Lexington Market.