"The belly rules the mind."--Spanish Proverb

Baked Crab Imperial Recipe

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This recipe for Baked Crab Imperial, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alex and Mary Catherine Stofan
Added: Saturday, October 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 slices white bread
1/2 c. whipping cream
1 1/2 T. mayonnaise
1 t. fresh parsley, chopped
pinch white pepper
pinch of Accent (optional)
12 oz. can lump crab meat, drained and shells removed
1/2 c. bread crumbs, preferably fresh
1/2 T. butter

Directions:
Directions:
Place bread in large bowl; pour cream over bread and allow to soak in. Add mayonnaise; mask ingredients together with fork. Mix in pepper, Accent and parsley. Gently incorporate crab meat into mixture, being careful not to break up crab. Place portions of crab mixture into two buttered ramekins or any ovenproof dish. Sprinkle bread crumbs over crab mixture; place about 1/2 tablespoon of butter over mixture. Bake in 375 oven for 20 minutes or until bread crumbs turn golden brown and crab mixture is hot. Serve with lemon wedges. Yield: 2 servings.

 

 

 

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