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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Laura's Crab Imperial Recipe

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This recipe for Laura's Crab Imperial is from The 2023 Brining Family and Friends Cookbook Project, 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 crab meat (preferably backfin)
2 tbls. Margarine or butter
2 tbls. Flour
¾ cup milk
1 egg beaten
1 hard-cooked egg (chopped fine)
1 tbls. Mayonnaise
6 drops Worcestershire sauce
½ tsp. Dry mustard
½ tsp. Parsley flakes
¼ tsp. Seafood seasoning
1 tsp. Salt
¼ tsp. Pepper
½ cup bread crumbs
¼ cup melted margarine or butter
Pimiento for garnish
Directions:
Directions:
Remove cartilage from crab meat and put in large bowl. Melt margarine or butter over low heat. Add flour and stir to make paste. Add milk and cook slowly, stirring constantly until thickened. Reserve six tablespoons of White sauce; add remainder to crab meat, along with raw egg, hard-cooked egg, mayo, Worces sauce, mustard, parsley flakes, seafood seasoning, salt and pepper. Mix GENTLY, but thoroughly. Put crab meat mixture into six baking shells or ramekins (I doubled recipe and put in casserole dish) Top each with bread crumbs, then melted margarine or butter, then reserved white sauce. Add pimiento strips for garnish. Bake at 350 degrees F for 20 minutes or until browned on top.

Makes 6 servings

Cheese can be used to top (parmesan, cheddar, etc.)

Or put on top of fish fillets

 

 

 

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