Recipe

Sauted Crab Imperial On Toasted English Muffin Recipe

Add Step-by-Step Photos	Rottman / All my dishes 8 months ago OK, I realise this is not a heart-healthy recipe, but it's delicious. The basic recipe is crab imperial, but rather than baking, the crab is sauted and served over toasted English muffin halves. Prep:10m Cook:15m Servings:8	Rottman
	maryland crab chesapeake breakfast brunch sandwich

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Ingredients

1 lb lump crab meat

1/2 c mayonnaise

1/2 c sour cream

1 ts lemon juice

1 ts worcestershire sauce

1 ts dijon mustard

1/8 ts curry powder

kosher salt (and white pepper if desired)

Old Bay Seasoning

3 Tb margarine

4 English muffins, toasted

Directions

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.

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