Crabmeat Imperial Recipe
Your search for great crabmeat imperial ends now. This crabmeat imperial is a perfect side dish. The key ingredient here is seafood. You will definitely thank me for sharing this crabmeat imperial.
Ingredients
4 tablespoons butter
1 tablespoon chopped green pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/2 teaspoon salt
4 tablespoons flour
1 cup milk
2 teaspoons capers
1 teaspoon Worcestershire sauce
1 pound crabmeat
1 egg yolk
6 tablespoons mayonnaise
Directions
Heat butter and saute green pepper 2 minutes.
Add mustard, paprika, salt and flour and let bubble.
Stir in milk and cook and stir until mixture comes to a boil and is thickened.
Fold in capers and Worcestershire sauce.
Shred crabmeat and remove any spines.
Add with egg yolk and mayonnaise to sauce.
Spoon into 4 individual buttered casseroles or a buttered shallow casserole.
Bake in a 400° F.oven 20 minutes for the individuals, 25 to 30 minutes for the large casserole.
Add mustard, paprika, salt and flour and let bubble.
Stir in milk and cook and stir until mixture comes to a boil and is thickened.
Fold in capers and Worcestershire sauce.
Shred crabmeat and remove any spines.
Add with egg yolk and mayonnaise to sauce.
Spoon into 4 individual buttered casseroles or a buttered shallow casserole.
Bake in a 400° F.oven 20 minutes for the individuals, 25 to 30 minutes for the large casserole.
