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Hampton Crab Meat Imperial

Canadian.Recipes's picture
  Cooked crab meat 1 Pound
  Diced green pepper 1⁄2 Cup (8 tbs)
  Pimiento strips 2 Tablespoon
  Butter 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Milk 4 Cup (64 tbs), scalded
  Cayenne pepper 1 Dash
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1 Dash
  Mayonnaise 1⁄4 Cup (4 tbs)

Remove bony membrane from crab meat; separate, reserving 6 pieces of red claw meat for garnish.
Cook green pepper until tender in 1/4 cup butter in a large skillet.
Add crab meat and pimiento and stir over medium heat 5 minutes.
Heat the 1/2 cup butter in a heavy saucepan; blend in flour and cook until bubbly.
Pour in hot milk gradually, cooking and stirring with whisk or slotted spoon until sauce comes to boiling; cook 1 minute longer.
Stir in a blend of remaining ingredients.
Mix in crab meat and vegetables.
Spoon crab mixture into 6 shell ramekins or cleaned crab shells.
If desired, top each serving with additional mayonnaise or with fine bread crumbs; garnish with a piece of red claw meat.
Place shells or ramekins on a baking sheet.
Heat in a 375°F oven 15 to 20 minutes, or until sauce is lightly browned and bubbling; sprinkle lightly with paprika.

Recipe Summary

Side Dish

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Hampton Crab Meat Imperial Recipe