Crab Imperial


  • 1 lb of backfin crab meat
  • 1 tbs butter
  • 1 tbs flour
  • 1/2 cup milk
  • 1 tsp minced dried onion
  • 1 and 1/2 tsp Worcestershire sauce
  • 2 slices white bread, cubed, crusts removed
  • 1/2 cup mayonnaise
  • 1 tbs lemon juice
  • kosher salt and fresh cracked black pepper to taste
  • 2 tbs butter
  • paprika for garnish
Crab Imperial:

  • Remove all cartilage from the crab meat
  • In a medium size pan melt the butter and mix in the flour.
  • Slowly add in the milk, stirring constantly, to keep the mixture smooth and free of lumps.
  • Cook, stirring over medium heat until mixture comes to a boil and thickens.
  • Mix in onion,Worcestershire sauce and bread cubes. Cool.
  • Fold in mayonnaise, lemon juice, salt and pepper.
  • In another, melt the butter until lightly browned.
  • Add the crab meat and toss lightly.
  • Combine with sauce mixture.
  • Put into individual ramekins or into a greased 1 qt casserole dish.
  • Sprinkle paprika over the top.
  • Bake at 450 degrees until hot and bubbly and lightly browned. About 10-15 minutes.

Print Recipe

No Comments

Leave a reply