"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Imperial Crab Recipe

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

Beutler, Gail
Added: Wednesday, August 16, 2006


3 Tbs butter
2 Tbs flour
1 1/2 cups milk
1 well beaten egg
2 Tbs mayonnaise
1 Tbs Durkee's dressing
1/2 tsp dry mustard
1/4 tsp Worcestershire sauce
1/2 tsp pepper
1 tsp salt
1/2 green pepper minced
1 tsp parsley minced
1/2 cup canned evaporated milk
1 lb crab meat

Melt butter in saucepan. Add flour and cook a few minutes over very low heat. Stir in 1 1/2 cups milk. Add eggs and remaining ingredients, and cooked until thickened, stirring. Fold in crab meat. Put mixture into greased casserole. Dot with additional mayonnaise or butter and bake at 350F for 30 minutes. May be baked in flat sea shells or individual casseroles for about 15 minutes.

Personal Notes:
Personal Notes:
For Lobster New-burg make sauce omitting peppers and parsley. Add about 1 tsp sherry and mushrooms. Add 1 lb lobster meat.




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