Crab imperial

Yield: 6 servings

Measure Ingredient
1 pounds Crab meat,preferably backfin
2 tablespoons Butter or margarine
2 tablespoons Flour
¾ cup Milk
1 Egg,beaten
1 Egg,hard-cooked,sieved
6 drops Worcestershire sauce
1 tablespoon Mayonnaise
½ teaspoon Mustard,dry
½ teaspoon Parsley flakes
¼ teaspoon Seafood seasoning
1 teaspoon Salt
¼ teaspoon Black pepper,ground
½ cup Bread crumbs
½ cup Margarine,melted
Pimiento(for garnish)

1. Remove cartilage from crab meat; put crab meat in a large mixing bowl.

2. Melt 2 tablespoons margarine over low heat; add flour, stirring to make a paste.

3. Add milk; cook slowly, stirring constantly, until sauce is thickened.

4. Set aside 6 tablespoons white sauce.

5. Add remaining sauce to crab meat in bowl, along with raw egg, hard-cooked egg, Worcestershire sauce, mayonnaise, mustard, parsley flakes, seafood seasoning, salt and pepper; mix gently but thoroughly.

6. Put crab meat mixture into 6 baking shells or ramekins; top each shell with bread crumbs, melted margarine and reserved white sauce.

7. Add pimiento strips for garnish.

8. Bake in preheated 350'F. oven 20 minutes, or until browned on top.

From: Michael Orchekowski Date: 09-26-94

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