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Crab Imperial

Crab Imperial Crab Imperial

Warm crab meat salad that's fit for Imperial guests.













Trans-fat Free


1 pound crab meat
preferably backfin
1 tablespoon butter
or margarine
1 tablespoon all-purpose flour
½ cup milk
1 teaspoon onion, dried flakes
1 ½ teaspoons worcestershire sauce
2 slices white bread
crusts removed and cubed
½ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
or to taste
2 tablespoons butter
or margarine
1 x paprika
for sprinkling


Remove all cartilage from Crabmeat. In a pinch or to save time and money you can use imitation crab if desired.

In medium size pan, melt butter then whisk in flour. Cook for one minute.

Slowly whisk in the milk stirring constantly to keep 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.


Fold in mayonnaise, lemon juice, salt and pepper.

In another pan, heat butter until lightly browned.

Add Crabmeat and toss lightly.

Combine with sauce mixture.

Put mixture into individual shells or ramekins (or greased 1-quart casserole).

Sprinkle Paprika over top.

Bake at 450 degrees until hot and bubbly and lightly browned on top, 10 to 15 minutes.

Serve with crusty bread. This also makes a nice warm sandwich filling.


* not incl. in nutrient facts

Add review




United States

Good recipe

over 2 years ago

Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 35952% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 1061mg 44%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 52g
Vitamin A 8% Vitamin C 9%
Calcium 18% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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