Imperial Crab Casserole

Recipe Rating:
 4 Ratings
Serves: 6 servings
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

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 worcestershire
1 tsp each paprika and ground mustard powder
1/2 tsp cayenne pepper, optional
kosher salt and ground black pepper to taste

The Cook

Pat Duran Recipe
x1
Well Seasoned
Las Vegas, NV (pop. 583,756)
kitchenchatter
Member Since Aug 2011
Pat's notes for this recipe:
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
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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Directions

1
Preheat oven to 400^. Butter 6 shallow 6 oz. ramekins or a 2 quart casserole. Set aside.
2
Heat 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.
3
Remove 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.
4
Divide 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!
Comments

1-5 of 22 comments

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user Dorothy Curtis CanbyDorothy - Aug 4, 2012
Pat, this really sounds good. I have a hot crab casserole recipe too but this one even sounds better then mine. I am saving and will try it when our crabs are nice.
user Stormy Stewart karlyn255 - Aug 4, 2012
Yum Want to jump in my car right now
user Stormy Stewart karlyn255 - Aug 4, 2012
Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
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