Imperial Crab Casserole
|1/2 c||unsalted butter, melted|
get recipes @ goboldwithbutter.com
|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|
Have you considered Holland House
|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|
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.
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.
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!