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crab imperial

(1 rating)
stillcrazy avatar
Recipe by
Robin Ghosh
@stillcrazy
Mt. Airy, MD

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

  • 1 lb
    crabmeat, preferably maryland (i mix backfin & lump) do not use canned!
  • 1 Tbsp
    butter
  • 1 Tbsp
    flour
  • 1/2 c
    whole milk
  • 1 Tbsp
    minced onion
  • 1 1/2 tsp
    worcestershire sauce
  • 2 slice
    white bread, cubed (crusts removed)
  • 1/2 c
    hellmann's or best foods mayonnaise
  • 1 Tbsp
    lemon juice (1/2 lemon)
  • 1/2 tsp
    salt
  • Few dash
    freshly ground black pepper
  • 2 Tbsp
    butter
  • paprika for sprinkling

How To Make crab imperial

  • 1
    Remove all cartilage from crabmeat.
  • 2
    In 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.
  • 3
    Fold in mayonnaise, lemon juice, salt and pepper.
  • 4
    In another pan, melt butter until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture.
  • 5
    Put 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.
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