Clay's Kitchen : Crab Recipes

Crab Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Crab Imperial

Servings: 4

12 ounce crabmeat, well picked over
ground black pepper
½ cup Half & Half
2 tablespoon butter
½ cup soft, white bread
1 tablespoon butter crumbs
1 tablespoon onion, finely chopped
1 teaspoon Worcestershire Sauce
1 tablespoon green bell pepper, cored, seeded and finely chopped
⅓ cup mayonnaise
½ lemon, juice only
Oriental red pepper sauce
1 tablespoon flour

Melt the first measure of butter in a small skillet. Add the crabmeat. Toss to coat.

Melt the second measure of butter in a large skillet. Sauté the onion and green pepper until golden. Stir in the flour, salt and pepper. Stir in the half & half. Simmer, stirring, until thick. Stir in the bread crumbs, Worcestershire sauce, mayonnaise and lemon juice. Stir in the crabmeat. Season to taste with oriental hot red pepper sauce.

Preheat the oven to 450°F.

Lightly grease clean crab shells, molds or a small casserole. Spread the crab mixture in the shells. Bake until very hot (15 minutes). Serve.

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