Bookbinder's Crab Imperial

12 to 16 oz. crab meat *
1/2 cup flour
12 oz. milk
1 oz. chicken bouillon
3/4 oz. Worcestershire sauce
1 oz. mayonnaise
2 oz. pimento, diced
1/2 green pepper, diced

Directions:

Add butter, flour and milk to pot; cook over medium heat for 10-12 minutes stirring repeatedly. In separate pot, add bouillon, Worcestershire, mayonnaise, pimento and green pepper; cook over medium heat for 10-12 minutes, stirring repeatedly. Combine ingredients of both pots. Add crabmeat. Gently put into ramekins (or suitably-sized oven-proof bowls)and sprinkle with paprika. Bake on a cookie sheet at 425°F for 20-25 minutes. **

Comments from Dale :

You can stir both pots simultaneously, (cutting down on your prep time) if you prepare each ahead.

* I use one 16-oz can of Phillips pasteurized lump crabmeat

** I serve with a twice-baked potato and steamed asparagus.

User Reviews:

Ick! Horrible!
Feed it to the dogs!

Submitted by Mary Jane on December 04, 2003

Add your review of this recipe.