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.
1/2 cunsalted butter, melted
3 Tbspall purpose flour
2 cheavy cream or evaporated milk
1 lbjumbo lump crabmeat, shell pieces removed
1 cpanko bread crumbs
1/2 cred bell pepper, chopped fine
1/4 cyellow onion, chopped fine
1/4 cfinely chopped parsley
2 Tbspeach sherry and fresh lemon juice
1 1/2 tspworcestershire
1 tspeach paprika and ground mustard powder
1/2 tspcayenne pepper, optional
·kosher salt and ground black pepper to taste
How to Make Imperial Crab Casserole
- Preheat oven to 400^. Butter 6 shallow 6 oz. ramekins or a 2 quart casserole. Set aside.
- 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.
- 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.
- 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!