Crab Imperial ~ spicy and creamy baked crab casserole

I was flipping through a Saveur issue when I came across a crab imperial dish.  I tweaked the recipe a bit to suit our tastes.  I think this came out deliciously.

Crab Imperial

  • 2 Tbs butter
  • 1 1/2 Tbs flour
  • 1 cup cream
  • 1/4 tsp garlic
  • 1/4 tsp paprika
  • 1/4 tsp crushed brown mustard seed
  • 1/4 tsp salt
  • fresh ground black pepper
  • 1/2 tsp cayenne
  • 1 Tbs lemon juice
  • 1 Tbs sherry
  • 1 tsp Worcestershire sauce
  • 1 cup crab meat
  • 1/8 cup finely diced onion
  • 1/8 cup finely diced red pepper
  • 1/2 cup coarse bread crumbs

Topping

  • 1 Tbs melted butter
  • 1/4 cup coarse bread crumbs
  • 1/4 tsp paprika

Melt butter in small sauce pan;  add flour and stir together over medium heat for about 2 minutes.  Pour in cream and cook until thickened.  Add garlic, paprika, crushed mustard seed, salt, pepper, and cayenne.  Stir in lemon juice, sherry, and Worcestershire. Add crab, red pepper, onions and bread crumbs.

Stir well and pour into buttered casserole or 4 individual dishes.

Mix topping butter, bread crumbs, and paprika.  Sprinkle over top and bake at 400 degrees for about 20 minutes.

Enjoy ~ Kimberly

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