Crab Imperial
Ingredients
| 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:
Directions:
- 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.
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