Subj: Crab Imperial
From: Bareea
This recipe is from a Maryland Seafood Cookbook and
is Marvelous With Fresh Blue
Crab.
CRAB IMPERIAL
1 lb backfin crabmeat
3 Tbs butter
1 Tbs flour
1/2 cup milk
1 tsp instant minced onion or 1 Tbs fresh
1 1/2 tsp Worcestershire Sauce
2 slices white bread, crust removed, cubed
1/2 c mayonnaise
1 Tbs lemon juice (1/2 lemon)
1/2 tsp salt (optional I don't use)
Few grinds of pepper
Paprika
Remove all cartilage from crabmeat. In medium size
pan, melt t Tbs butter, mix in
flour. Slowly add milk, stirring constantly to keep
mixture smooth and free from
lumps. Cook, stirring over medium heat until mixture
comes to a boil and thickens.
Mix in onion, Worcestershire and bread cubes. Cool.
Fold in mayonnaise, lemon juice,
salt and pepper. In another pan melt 2 Tbs butter
until lightly browned. Add crabmeat
and toss lightly. Combine with sauce mixture. Put
into individual shells or a greased,
1-quart casserole. Sprinkle with Paprika. Bake at
450 until hot and bubbly and lightly
browned about 10 to 15 min.
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