Crab Meat Imperial
1 pound lump crab meat, cleaned
4 Tbsp unsalted butter
4 Tbsp scallions, finely chopped
3/4 c. red bell pepper, finely chopped
2 Tbsp flour
1 c. Half and Half
4 Tbsp dry sherry or dry white wine
dash of Tabasco sauce
1 large eg
g 1/4 c. heavy cream
2 Tbsp fresh flat leaf parsley, finely chopped
1/2 tsp grated orange rind
1/2 c. fresh fine bread crumbs
1/2 tsp paprika
2 Tbsp unsalted butter, melted
Preheat oven to 425°.
In a medium saucepan, melt 4 Tbsp of the butter over medium heat. Add in the scallions and 1/4 c. of the red peppers. Cook for about 1 minute while stirring.
Add in the flour, the salt and pepper to taste, and the Half and Half. Whisk constantly while bringing the mixture to a boil.
Turn the heat down and simmer for about 5 minutes. Remove the pan from the heat and stir in the sherry and the Tabasco sauce.
In a mixing bowl, beat the egg and then gradually add in the heavy cream. Add this mixture to the onion and pepper mixture.
Now fold in the crab meat, parsley, the remaining red peppers and the orange rind. Do not overmix.
Spoon this mixture into 6 well buttered ramekins. Smooth down the tops of each. Sprinkle each with a little of the bread crumbs and paprika. Drizzle the ramekins with the melted butter.
Bake for 15-20 minutes or until bread crumbs are lightly toasted and the ingredients are hot.
Recipe adapted from The Seafood Cookbook by Pierre Franey & Bryan MillerFresh, 1 lb. Jumbo Lump Maryland Crabmeat - $39.99
Retail Price: $44.99
You Save: $5.00
from: The Crab Place