crab imperial
(1 rating)
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This is just superb. One time, I made this for a first course at a dinner party I threw and had people tell me it was the best crab dish they had ever eaten.
(1 rating)
yield
4 serving(s)
prep time
35 Min
cook time
15 Min
method
Bake
Ingredients For crab imperial
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1 lbcrabmeat, preferably maryland (i mix backfin & lump) do not use canned!
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1 Tbspbutter
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1 Tbspflour
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1/2 cwhole milk
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1 Tbspminced onion
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1 1/2 tspworcestershire sauce
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2 slicewhite bread, cubed (crusts removed)
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1/2 chellmann's or best foods mayonnaise
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1 Tbsplemon juice (1/2 lemon)
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1/2 tspsalt
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Few dashfreshly ground black pepper
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2 Tbspbutter
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paprika for sprinkling
How To Make crab imperial
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1Remove all cartilage from crabmeat.
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2In medium size pan, melt margarine or 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 sauce and bread cubes. Cool.
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3Fold in mayonnaise, lemon juice, salt and pepper.
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4In another pan, melt butter until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture.
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5Put into individual shells or ramekins (or greased 1-qt. casserole). Sprinkle paprika over top. Bake at 450 degrees until hot and bubbly and lightly browned on top, 10-15 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for CRAB IMPERIAL:
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