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Crab Imperial
Crab Imperial

1 lb jumbo lunp of fresh crab meat

1 Tbsp dry mustard

3 Tbsp mayonnaise

1 tbsp lime or lemon juice

1/2 tbsp Old Bay Seasoning

1 egg, beaten

1 Tbsp chopped red bell pepper

1 Tbps chopped yellow bell pepper

1/2 Tbsp regular flour

5 Tbsp butter

1/4 tsp cracked black pepper

1/4 tsp cayenne pepper

2 tsp Worchestershire sauce

1 Tbsp panco bread crumbs

1/2 cup heavy cream

1/2 small jar chopped pimentos, drained

1 Tbsp dry sherry (optional)

In a skillet, saute the red and yellow bell pepperse using three Tbsp of butter until soft. In the same skillet with the peppers, add the other 2 Tbsp of butter, melt and mix in the flour. Stir the mixture well and then add heavy cream and cook until the mixture starts to thicken.

Then mix in the Worchestershire sauce and the panco bread crumbs. Mix well then remove from the heat and let cool. Then fold in the pimentos, black pepper, dry mustard, lime juice, beaten egg, Old Bay Seasoning, mayonnaise, cayenne pepper and sherry. Mix well.

If not eating right away, put the crab imperial into the refrigerator until ready to eat.

Crab Imperial Heating Instructions

Preheat the oven to 350 F. Next, gently add the jumbo lump fresh crab meat to the above mixture and mix thoroughly making sure that you do not break up the lump crab pieces. Scoop the crab mixture into individual shells.

Then put the shells with the crab mixture onto a baking sheet into the oven on the middle rack for about 15-20 minutes or until hot and moist.

Do not over heat as the Crab Imperial will be too dry. Check after 15 minutes and if too moist, continue cooking until just right. Remove from oven and serve while hot.


Servings: Four

Nutritional information per serving

No nutrition information available

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