"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crab Imperial Recipe

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This recipe for Crab Imperial, by , is from The Phillips Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Phillips
Added: Wednesday, January 13, 2010


1 lb crab meat (backfin the best)
1 T butter
1 T flour
1/2 c. milk
1 tsp dried minced onion
1 1/2 tsp Worcestershire sauce
2 slices white bread (crusts removed)
1/2 c. mayonnaise
1 T lemon juice
1/2 tsp salt
few dashes of pepper
2 T butter
paprika, for coloring on top

Preheat oven to 450.
Clean crabmeat.
In a medium-size pan, melt butter, stir in flour. Slowly add milk, stirring constantly to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool.
Fold in mayonnaise, lemon juice, salt and pepper. In another pan, heat margarine until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture.
Put mixture into individual shells or greased 1 quart casserole. Sprinkle paprika over top. Bake at 450 until hot and bubbly and lightly browned on top, 10 - 15 minutes.

Number Of Servings:
Number Of Servings:
4 servings




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