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Crab Imperial


1 pound Maryland backfin crabmeat
3 Tablespoons butter, divided
1 Tablespoon all-purpose flour
½ cup milk
1 teaspoon dried minced onion
1½ teaspoons Worcestershire sauce
2 slices white bread, cubed (crusts removed)
½ cup mayonnaise
1 Tablespoon lemon juice (½ lemon)
½ teaspoon salt
Few dashes freshly ground black pepper
Paprika, for sprinkling

Remove all cartilage from crabmeat.

In medium size pan, melt 1 Tablespoon butter, mix in flour. Slowly add milk, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce, and bread cubes. Cool.

Fold in mayonnaise, lemon juice, salt, and pepper.

In another pan, melt remaining 2 Tablespoons butter until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture.

Put into individual shells or ramekins (or greased 1-quart casserole). Sprinkle paprika over top. Bake at 450° F until hot and bubbly and lightly browned on top, 10 to 15 minutes.

Makes 4 servings.