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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crab Imperial Recipe

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This recipe for Crab Imperial is from Bushey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. lump or backfin crabmeat
1 tbsp. butter
1 tbsp. flour
1/2 cup milk
1 tsp. dried onion flakes
2 slices white bread - crusts removed and cubed small
1/2 cup mayonnaise
1 tbsp. lemon juice
1/2 tsp. salt
few dashes pepper
2 tbsp. butter
paprika for sprinkling
Directions:
Directions:
In medium size pan melt butter, mix in flour. Slowly add milk stirring constantly to keep smooth and lump free. Cook over medium heat until mixture comes to a boil and thickens. Mix in onion and bread cubes. Cool. Fold in mayonnaise and , lemon juice, salt and pepper. In another pan melt butter until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture. Put in individual shells or greased 1 qt. baking dish. Sprinkle with paprika. Bake at 450º until hot and bubbly and lightly browned on top. 10 to 15 minutes.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is not Moms recipe but pretty tasty .

 

 

 

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