crab imperial

Name: Crab Imperial
Prep time: 10 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 pound(s) crabmeat, picked over; 1 tablespoon(s) chopped green pepper; 1 tablespoon(s) chopped pimento; 1 tablespoon(s) butter; ## CREAM SAUCE:; 4 tablespoon(s) butter; 5 tablespoon(s) flour; 1 cup(s) milk; 1/2 teaspoon(s) salt; 1 - egg yolk; 1/4 teaspoon(s) dry mustard; 1 tablespoon(s) worcestershire sauce; - white pepper to taste; 1/2 cup(s) mayonnaise

(1 RATING)

88 Pinches 4 Photos

Carol Junkins

Hanson, MA

Updated on Jul 31, 2011

This recipe can be used as either a main dish or as an hors d'oeuve with toast points, or spoon into the shell. You can't beat Cape Cod for all the wonderful recipes from the sea ! This is another treasured one with a nice cream sauce ! Can almost smell that salt water!

Rate

prep time 10 Min

cook time 30 Min

method Bake

yield serves 2

Ingredients

1 pound crabmeat, picked over
1 tablespoon chopped green pepper
1 tablespoon chopped pimento
1 tablespoon butter
CREAM SAUCE:
4 tablespoons butter
5 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 - egg yolk
1/4 teaspoon dry mustard
1 tablespoon worcestershire sauce
- white pepper to taste
1/2 cup mayonnaise

How To Make crab imperial

Step 1

Make cream sauce; whisk in egg yolk and seasoning. Carefully fold in crabmeat. Heat through. Serve in chafing dish for hors d'oeuvre with toast points or spoon into shells, spread with mayonnaise, bake in 375 degree oven, 30-35 minutes for main dish .

Step 2

This recipe came from "Flavors of Cape Cod" cookbook from East Sandwich, Cape Cod, Mass.
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