Family Recipes Cookbook

The cookbook I never got around to finishing…

Crab Meat Imperial 11/19/2009

Filed under: Lib Griffith,One Dish Meals — dearmasa @ 8:22 AM

Butter or margarine

2 tablespoons chopped green pepper

2 tablespoons chopped pimento

9 tablespoons flour

1 ½ teaspoons salt

pepper, paprika

3 cups milk

3 egg yolks, beaten

1 ½ teaspoons dry mustard

½ cup bottled capers, drained

1 tablespoon Worcestershire

6 tablespoons mayonnaise

3 pounds fresh lump crab meat or 6 6-ounce packages frozen King crab meat or 6 6½-ounce cans King crab meat


About an hour before serving:

In 1 tablespoon butter, in small skillet, sauté green pepper and pimento 3 to 5 minutes.

In large saucepan melt 9 tablespoons butter, stir in flour, salt, speck pepper, dash paprika until smooth. Slowly stir in milk, then cook, while stirring until a smooth, thick sauce.

Start heating oven to 350°F. To sauce slowly add egg yolks while stirring constantly; then stir in mustard, 1/8 teaspoon paprika, capers, 1/8 teaspoon pepper, Worcestershire, 3 tablespoons mayonnaise and green pepper mixture. Blend well; fold in well-drained crab meat.

Turn crab-meat mixture into greased 2 ½-quart casserole; spread top with 3 tablespoons mayonnaise. Bake about 30 minutes or until golden on top. Makes about 12 servings – good for a buffet.


One Response to “Crab Meat Imperial”

  1. dearmasa Says:

    recipe clipped from an unknown magazine, served by Lib at parties, found in Lib’s cookbook

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