Bookbinder's Crab Imperial
|
Time
prep 0:30
total 1:00
Ingredients
| 3/4 to 1 lb. | 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 |
2 Recipe Reviews
|
Ick! Horrible!
Feed it to the dogs!
|
|
a nice low fat substitute for the crab imperial by twinstar.
don't let the haters stop you from trying this.
|
|
Subscribe for tasty updates:
|
Instructions
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. **
Author's Comments
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.
Similar Recipes
crab imperial, main courses, seafood