Crab Imperial
Preheat oven to 375 deg F
made with real Butter
Serves 6
Ingredients
4 Tablespoons unsalted butter
1/3 cup chopped sweet red pepper (we used 2 thin sweet garden peppers from the freezer)
5 Tablespoons unbleached all-purpose flour
1 cup 2% milk
1/4 teaspoon (tsp) salt
1 egg yolk, whisked
1/4 tsp dry mustard
1 Tablespoon capers, drained
1 1/2 tsp Worcestershire sauce
1/2 tsp dried garden Parsley
3/4 cup lite mayonnaise
Paprika (we used Hungarian Hot Paprika, don't worry, a sprinkle won't make it hot!)
1 lb. premium lump crab meat, drained
Preheat oven to 375 deg F
Putting it all together
- In a saucepan, melt butter and sauté peppers.
- Whisk in the flour. Add milk and salt. Stir until blended and beginning to thicken, about 10-minutes. Turn off heat. Allow to cool a little before adding egg.
- Stir in egg yolk, and remaining ingredients.
- Add crab meat last: gently stirring so not to break up lumps of crab meat.
- Spoon into ramekins (shallow individual baking dishes).
- Sprinkle with paprika and bake 30 minutes or until golden brown on top.
For a balanced meal; serve with a starch and vegetable. We served ours with sweet potato oven baked fries and a side of sautéed Zucchini and Onions.
Buon Appetito!
Recipe and blog post Copyright (C)Wind. All rights reserved. Recipe inspired by The Williamsburg Cookbook, "Hampton Crab Imperial".
No comments:
Post a Comment