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  Recipe Home » Cassoroles » Crab Imperial
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  Crab Imperial
  Category: Cassoroles
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 319
Ingredients:
1 lb Crab meat, pref. backfin
2 tbsp Butter or margarine
2 tbsp Flour
3/4 cup Milk
1 Egg, beaten
1 Egg, hard-cooked, sieved
6 drop Worcestershire sauce
1 tbsp Mayonnaise
1/2 tsp Mustard, dry
1/2 tsp Parsley flakes
1/4 tsp Seafood seasoning
1 tsp Salt
1/4 tsp Black pepper
1/2 cup Bread crumbs
1/2 cup Margarine, melted
Pimiento, for garnish
Instructions:
Remove cartilage from crab meat; put crab meat in a large mixing
bowl. Melt 2 tablespoons margarine over low heat; add flour, stirring
to make a paste. Add milk; cook slowly, stirring constantly, until
sauce is thickened. Set aside 6 tablespoons white sauce. 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. Put
crab meat mixture into 6 baking shells or ramekins; top each shell
with bread crumbs, melted margarine and reserved white sauce. Add
pimiento strips for garnish. Bake in preheated 350 F. oven 20
minutes, or until browned on top.
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