Crab Imperial

 


Crab Imperial

Ingredients

4 natural baking shells or individual ramekins

5 tablespoons butter, divided

1 tablespoon all-purpose flour

1/2 cup milk

1 teaspoon dried minced onion

1 1/2 teaspoon Worcestershire sauce

2 tablespoons dry sherry

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 pound fresh lump crabmeat, drained

1/4 cup freshly grated Parmesan cheese

1/8 teaspoon paprika (optional)

Directions

Prepare oven and dishes:

Preheat oven to 450ºF. Lightly grease 4 natural baking shells or individual ramekins.

Make sauce:

Melt 1 Tbsp. butter in a small heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add milk and onion; cook over medium heat, stirring constantly, 2 minutes or until thickened and bubbly. Remove sauce from heat.

Add mayonnaise:

Stir in Worcestershire sauce and sherry. Stir in mayonnaise and next 3 ingredients.

Cook crabmeat:

Melt remaining 4 Tbsp. butter in a medium-size heavy skillet over medium heat. Add crabmeat, and sauté 1 to 2 minutes. Remove from heat. Stir in sauce.

Add crab to ramekins:

Spoon mixture into prepared baking shells (about 3/4 cup each). Sprinkle with cheese, and, if desired, paprika.

Bake:

Bake for 10 minutes or until hot and bubbly. Serve immediately.

 

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