Crab Imperial (Baltimore Style) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This serves 3-4 people as an entree or 5-6 people as an appetizer. If you have any questions, you can e-mail me: AlanLeonetti Ingredients:
1 lb crabmeat (lump or backfin) |
4 tablespoons butter (1/2 stick, unsalted) |
2 teaspoons shallots (chopped very fine or minced) |
2 tablespoons flour |
3/4 cup half-and-half |
1/8 teaspoon white pepper |
1/8 teaspoon ground mace |
2 tablespoons sherry wine |
3 tablespoons mayonnaise |
2 egg yolks (well beaten) |
1/2 teaspoon dry mustard |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1 teaspoon lemon juice |
paprika (sprinkle on top) |
Directions:
1. Preheat oven to 450 degrees F.
2. Melt butter in a heavy small saucepot over medium heat. Add shallot and stir until very lightly browned, about 5 to 8 minutes.
3. Blend in flour, white pepper and mace and stir 1 to 2 minutes.
4. Add half-and-half, egg yolks, dry mustard, Worcestershire sauce, and sherry and cook until thick and smooth, about 3 to 4 minutes.
5. Remove from heat and stir in mayonnaise, lemon juice and salt, and gently fold crabmeat into sauce, being careful not to break up chunks.
6. Fill either shells, oven-proof shells, ramekins, or small oven-proof bowls.
7. Sprinkle tops with paprika.
8. Place onto a cookie sheet and bake until mixture is bubbling, about 12 to 15 minutes, and serve immediately.
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