Crabmeat Imperial

Crabmeat Imperial

Crabmeat Imperial


1/3 small bell pepper
1/3 stalk celery
1/3 small white onion
1 tablespoon parsley flakes
1/2 stick butter
2 tablespoons flour
2 tablespoon sherry wine
Dash Tobasco
1 cup milk
1 egg
1 teaspoon lemon juice
1 tablespoon mayonnaise
Salt and pepper to taste
1 pound lump crabmeat (backfin preferred)


Grate 1/3 small bell pepper, 1/3 stalk celery, and 1/2 small white onion.  Saute this and one heaping tablespoon parsley flakes in 1/2 stick of butter until tender. 

Blend in 2 tablespoons flour, 2 tablespoons sherry wine and a dash or two of Tobasco.  Stir until smooth.  Add 1 cup of milk slowly and cook until thickened, stirring constantly.  Remove from heat. 

In a large bowl, beat 1 egg well.  Pour cream sauce into beaten egg and mix well.  Season with 1 teaspoon lemon juice, 1 tablespoon mayonnaise and salt and pepper to taste.  Accent and a pinch of Seafood Seasoning may be added if desired,  (this is optional). 

Fold in 1 pound of lump crabmeat (backfin preferred) from which all shells have been removed and 1 finely chopped pimento. 

Spoon mixture into 6 well-buttered crab shells or a buttered casserole. Sprinkle with a little Parmesan cheese and paprika. 

Bake in moderate oven (about 350-degrees) for fifteen to twenty minutes.  

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