Ingredients

How to make it

  • HEAT oven to 375ºF.
  • MELT 1/4 cup shortening in large heavy skillet over medium heat. Stir in green pepper. Cook until tender, stirring occasionally. Stir in crab meat and pimiento strips.
  • MELT 1/2 cup shortening in heavy saucepan over medium heat. Blend in flour; cook until bubbly. Remove from heat. Gradually stir in milk. Cook over medium heat, stirring constantly, until sauce boils and thickens. Cook and stir 1 to 2 minutes.
  • COMBINE mayonnaise, salt, mustard, chili powder and Worcestershire sauce in small bowl. Stir into hot sauce. Stir in crab meat mixture. Spoon into 6 shell ramekins or 10-ounce custard cups. Top each serving with 1 teaspoon crumbs. Place ramekins or custard cups on baking sheet.
  • BAKE 15 to 20 minutes or until sauce is lightly browned and bubbly. Sprinkle lightly with paprika, if desired.

Reviews & Comments 11

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  • snomama 6 years ago
    This is a perfect recipe. We get more requst for this. Your Imperial Crab Meat Recipe is slightly different and I have saved it to compare to mine. 5 forks.

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    " It was excellent "
    cholena ate it and said...
    Love Crabs ....
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    " It was excellent "
    elgab89 ate it and said...
    Oh, soooo good!
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  • luisascatering 6 years ago
    thanks Mountain Mama, they are really pretty :-)
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    " It was excellent "
    turtle66 ate it and said...
    yum yum i want some :)
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  • buzzbear 6 years ago
    Like a motoyaki! Delicious!
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  • buzzbear 6 years ago
    Like a motoyaki! Delicious!
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  • rottman 6 years ago
    Very nice.
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    " It was good "
    grumblebee ate it and said...
    This sounds great. Creamy and delicious - yum!

    Do you think I could substitute regular butter for the shortening? (i dont like using shortening) I was trying to find a reason why shortening would be used in place of butter/oil, but can't find one. Seems like the 1st pot the shortening is just cooking the green pepper/crab, and the 2nd pot, the shortening is used to make a roux/white sauce. I know butter could both do those... so is there a reason why shortening would be used instead? I don't want to try this with butter and end up wasting crab, etc. because it didn't turn out.

    Anyway, thanks for sharing! Gonna save this one and give it a try...
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  • gapeach55 6 years ago
    These look so pretty and delicious.
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    " It was excellent "
    chefelaine ate it and said...
    FIVER, kiddo!!!!! :+D
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