Crab Imperial (Florida Style)

Submitted by Alan Leonetti

"This is a delicious recipe that I got from my mother. She retired to the Ft. Lauderdale area & served this to her friends, always receiving many compliments. It's GREAT!"

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 2

ingredients

• 1 lb lump crabmeat (backfin)
• 1⁄2 cup milk
• 1 tablespoon milk
• 3 tablespoons butter
• 1 tablespoon flour
• 4 egg yolks (well beaten)
• 1⁄2 teaspoon dry mustard
• 1⁄8 teaspoon white pepper
• 1⁄4 teaspoon celery salt
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons lemon juice
• 1⁄2 teaspoon Worcestershire sauce
• 3 tablespoons mayonnaise
• paprika

directions

1. Heat 1/2 cup of milk to boiling point.
2. Melt butter and then add flour,& then pour heated milk over flour/butter mixture.
3. Beat until smooth and creamy.
4. Allow to cool.
5. Add the well beaten egg yolks, seasonings, lemon juice, Worcestershire and 1 Tablespoon mayonnaise.
6. Blend well.
7. Add crabmeat and mix thoroughly (handling gently).
8. Fill either shells or small dishes.
9. Mix remaining 2 Tablespoons of mayonnaise with 1 Tablespoon of milk and brush on top.
10. Sprinkle lightly with paprika.
11. Bake in preheated oven at 400 degree for 10 minutes and serve.

Reviews

[vebowers]

This was more like a crab quiche, the eggs were way to much. It totally killed the flavor of the crabmeat. I would not make this again.

 

[The Bob]

This is the best Crab Imperial recipe I\'ve found, if you love the taste of crab without junking it up with cheese, breadcrumbs, and such stuff. The liquid was a bit juicy. I added capers. I also used jumbo lump crab meat.