Crab Imperial

Category: Fish & Seafood


1 lb Crab meat; pref. backfin
2 Tbsp Butter or margarine
2 Tbsp Flour
3/4 cup Milk
1 Egg; beaten
1 Egg; hard-cooked, sieved
6 dr Worcestershire sauce
1 Tbsp Mayonnaise
1/2 tsp Mustard, dry
1/2 tsp Parsley flakes
1/4 tsp Seafood seasoning
1 tsp Salt
1/4 tsp Black pepper
1/2 cup Bread crumbs
1/2 cup Margarine; melted
Pimiento; for garnish


Remove cartilage from crab meat; put crab meat in a large mixing bowl. Melt 2 tablespoons margarine over low heat; add flour, stirring to make a paste. Add milk; cook slowly, stirring constantly, until sauce is thickened. Set aside 6 tablespoons white sauce. Add remaining sauce to crab meat in bowl, along with raw egg, hard-cooked egg, Worcestershire sauce, mayonnaise, mustard, parsley flakes, seafood seasoning, salt and pepper; mix gently but thoroughly. Put crab meat mixture into 6 baking shells or ramekins; top each shell with bread crumbs, melted margarine and reserved white sauce. Add pimiento strips for garnish. Bake in preheated 350 F. oven 20 minutes, or until browned on top.

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