Crab Imperial
Warm crab meat salad that's fit for Imperial guests.
Ingredients
| 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 |
* |
Directions
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.
Cool.
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.
Nutrition Facts
Serving Size 205g (7.2 oz)
United States
Good recipe
over 2 years ago