Recipe

Imperial Crab Meat Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago These are so good and beautifully made. The shape is so pleasing to the eye. Your family and friend will love these. Prep:20m Cook:30m Servings:6	Mountainmam
	crab meat peppers spices mayo mustard

Does this look good? Yeah! / Nope

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Ingredients

3/4 cup Butter Shortening, divided

1/2 cup chopped green pepper

2 (6 1/2 oz.) cans crab meat, drained thoroughly

2 tablespoons pimiento strips

1/2 cup All Purpose Flour

4 cups milk

1/4 cup mayonnaise

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon chili powder or ground red pepper, or to taste

Dash Worcestershire sauce

2 tablespoons fine dry bread crumbs

Directions

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.

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Comments

chefelaine 1 year, 2 months ago said:
FIVER, kiddo!!!!! :+D

gapeach55 1 year, 2 months ago said:
These look so pretty and delicious.

grumblebee 1 year, 2 months ago 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...

rottman 1 year, 2 months ago said:
Very nice.

buzzbear 1 year, 2 months ago said:
Like a motoyaki! Delicious!

turtle66 1 year, 2 months ago said:
Yum yum i want some :)

luisascatering 1 year, 2 months ago said:
Thanks Mountain Mama, they are really pretty :-)

elgab89 1 year, 2 months ago said:
Oh, soooo good!

cholena 1 year, 2 months ago said:
Love Crabs ....

snomama 1 year, 1 month ago said:
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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Alterations

luisascatering 1 year, 2 months ago said:
grumblebee:
yes, use real unsalted butter, not shortening. Also fresh lump crabmeat, not canned and add minced parsley to the sauce (adds a nice freshness)

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