Imperial Crab Casserole
Great baked until lightly browned and bubbling in the center and served hot with toast on the side. A winner in our house.
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- 1/2 c
- unsalted butter, melted
- 3 Tbsp
- all purpose flour
- 2 c
- heavy cream or evaporated milk
- 1 lb
- jumbo lump crabmeat, shell pieces removed
- 1 c
- panko bread crumbs
- 1/2 c
- red bell pepper, chopped fine
- 1/4 c
- yellow onion, chopped fine
- 1/4 c
- finely chopped parsley
- 2 Tbsp
- each sherry and fresh lemon juice
- 1 1/2 tsp
- 1 tsp
- each paprika and ground mustard powder
- 1/2 tsp
- cayenne pepper, optional
- kosher salt and ground black pepper to taste
1Preheat oven to 400^. Butter 6 shallow 6 oz. ramekins or a 2 quart casserole. Set aside.
2Heat 5 Tablespoons of the butter in a 2 qt. saucepan over medium-high heat.
Add flour, and cook, stirring until smooth, about 2 minutes;making a roux.
Whisk in the cream and bring to a boil; reduce heat to medium, and cook, stirring until thickened, about 10 minutes.
3Remove from heat and stir in crabmeat, half the bred crumbs, bell pepper, onion, half the parsley, sherry, lemon juice, worcestershire, half the paprika, cayenne, mustard salt and pepper.
4Divide mixture into prepared ramekins or casserole dish; place ramekins on a baking sheet set aside.
In a small bowl, mix remaining butter, crumbs, and paprika until evenly coated; sprinkle on top of casserole or ramekins.
Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle any remaining crumb mixture over each serving if any is left. Serve hot with toast if desired on the side. Enjoy!