Low Carb Crab Imperial for Two |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I found this recipe in a Low Carb magazine. It is perfect, since my son hates shellfish, and it makes a second serving for lunch the next day! It is so delicious! Ingredients:
8 ounces crabmeat |
3 ounces mayonnaise |
1/2 teaspoon parsley |
1 tablespoon half-and-half |
3/4 teaspoon fresh lemon juice |
5/8 teaspoon old bay seasoning |
1/2 beaten egg |
3/4 teaspoon worcestershire sauce |
1/2 teaspoon melted butter |
1 pinch paprika (to garnish) |
Directions:
1. Combine parsley, 1/2 tsp of lemon juice, egg, 1/2 tsp Old Bay, 1/2 tsp Worcestershire sauce, 1 1/2 oz mayonnaise, and melted butter in a medium bowl and whip until smooth.
2. Place crabmeat in separate mixing bowl and pour mixture over top.
3. Blend all ingredients together by tossing gently to avoid breaking lumps of crabmeat.
4. Divide mixture into the individual ramekins and bake at 400 for 12-15 minutes.
5. Meanwhile, combine remaining 1 1/2 oz of mayonnaise, half and half, Old Bay seasoning, lemon juice, and Worcestershire sauce in mixing bowl. Whip until smooth.
6. Top each ramekin of baked crab with sauce and pinch of paprika.
7. Broil until golden brown.
8. Option: sprinkle with cheddar cheese.
9. Serve.
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