How to make it

  • Mix the crab, mayonnaise, sour cream, lemon juice, worcestershire sauce, dijon mustard, and curry powder.
  • This recipe is enough for about three 10-inch skillets of sauted crab.
  • Heat a 10-inch skillet over medium heat. For each skillet, melt one Tb margarine and add about 3/4 cup of the crab mixture. Stir and turn with a spatula. As the mixture begins to boil, the liquids evaporate leaving a browned, tender crab meat. Tend the meat during this process to prevent burning. Season lightly with salt and Old Bay seasoning. Add white pepper if desired.
  • When the crab meat is a crusty brown, scoop it over toasted English muffin halves (buttered if daring) and serve.
  • Repeat the process.
  • Left over Crab Imperial can be kept in the refrigerator a day or so if necessary.

Reviews & Comments 2

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    " It was excellent "
    brianna ate it and said...
    Another winner & one I'll definately be trying. Thanks & 5 forks
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  • binky67 14 years ago
    Delicious overrides heart healthy for me :-) Great recipe!!!
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