Crab Imperial Casserole

YUM! Fennel adds a subtle sweet note, but you can omit if it's not on hand. You can also adjust sherry to taste, I just love sherry with creamy crab dishes. This recipe calls for a casserole dish but use individual ramekins if desired, just adjust to a shorter baking time.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb  crabmeat, picked free of shells
• 1⁄2 onion, finely diced
• 1⁄4 cup celery, finely diced
• 1⁄4 cup fennel, finely diced
• 3  tablespoons butter
• 2  eggs, beaten
• 1⁄4 cup heavy cream
• 4  tablespoons mayonnaise
• 1⁄2 teaspoon Worcestershire sauce
• 3⁄4 teaspoon  Old Bay Seasoning
• 3⁄4 teaspoon dry mustard
• 1⁄2 teaspoon garlic powder
•  cayenne, pinch
• 10  Ritz crackers, crushed finely
• 1  tablespoon dry sherry
• 1  cup cheddar cheese, blend shredded
•  paprika, pinch (smoked paprika if you have it)

Directions

1. Saute onion, celery and fennel in 1 tbl. of butter until soft and translucent being careful not to brown much or burn, over med heat about 5 minute Add pinches of salt and pepper to taste, remove from heat. Add remaining butter and let melt in pan, set aside.
2. In medium bowl, whisk eggs with cream and mayo. Stir in next 6 ingredients through crackers.
3. Fold in onion mixture, gently fold in crabmeat, stir in sherry.
4. Pour into buttered casserole dish, preferably glass dish so you can monitor the browning on the sides, but any dish will do.
5. Top with shredded cheese and sprinkle with paprika. I used fresh parmesan on top of the cheddar blend for a slight crust.
6. Bake 20-30 minute at 400 degrees, or until lightly browned and bubbly. Enjoy!