Imperial Creamed Crabmeat with Buttered Cheese Cru

Imperial Creamed Crabmeat With Buttered Cheese Cru Recipe

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Lynnda Cloutier


For crab meat lovers everywhere.


★★★★★ 1 vote



  • ·
    2 tbsp. lemon juice
  • ·
    1 pound cooked crabmeat, picked over for bones and flaked
  • ·
    4 oz. cream cheese
  • ·
    ½ cup cream
  • ·
    3 green onions, finely chopped
  • ·
    ¼ t. dill weed
  • ·
    salt and pepper to taste
  • ·
    ¼ cup grated parmesan cheese
  • ·
    4 tbsp. fresh bread crumbs
  • ·
    4 tbsp. grated parmesan cheese
  • ·
    2 tbsp. melted butter

How to Make Imperial Creamed Crabmeat with Buttered Cheese Cru


  1. Mix first 8 ingredients and stir until blended. Divide mixture between 6 scallop shells. Mix crumbs, cheese and melted butter and toss until blended. Sprinkle mixture over shells. Bake at 350 until heated through, about 15 minutes. Run under the broiler for a few seconds to lightly brown. Serves 6
    Note: Entire dish can be baked in a porcelain casserole and served at the table. This dish presents magnificently and for all its excitement, it is exceedingly simple to make. When you serve it, everyone will think you spent hours in the kitchen and no one will ever guess that you simply stirred a few ingredients together….unless you tell.
    Source: Renny Darling

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About Imperial Creamed Crabmeat with Buttered Cheese Cru

Course/Dish: Fish, Seafood

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