Hampton Crab Meat Imperial Recipe


MethodMain Ingredient


 Cooked crab meat1 Pound
 Diced green pepper1⁄2 Cup (8 tbs)
 Pimiento strips2 Tablespoon
 Butter1⁄2 Cup (8 tbs)
 All purpose flour1⁄2 Cup (8 tbs)
 Milk4 Cup (64 tbs), scalded
 Cayenne pepper1 Dash
 Dry mustard1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Worcestershire sauce1 Dash
 Mayonnaise1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2334 Calories from Fat 1479

% Daily Value*

Total Fat 167 g256.5%

Saturated Fat 79.2 g396%

Trans Fat 0 g

Cholesterol 371.6 mg

Sodium 1612.1 mg67.2%

Total Carbohydrates 104 g34.6%

Dietary Fiber 3.5 g14.1%

Sugars 50.3 g

Protein 112 g224%

Vitamin A 98.2% Vitamin C 133.4%

Calcium 106.9% Iron 22.4%

*Based on a 2000 Calorie diet


Remove bony membrane from crab meat; separate, reserving 6 pieces of red claw meat for garnish.
Cook green pepper until tender in 1/4 cup butter in a large skillet.
Add crab meat and pimiento and stir over medium heat 5 minutes.
Heat the 1/2 cup butter in a heavy saucepan; blend in flour and cook until bubbly.
Pour in hot milk gradually, cooking and stirring with whisk or slotted spoon until sauce comes to boiling; cook 1 minute longer.
Stir in a blend of remaining ingredients.
Mix in crab meat and vegetables.
Spoon crab mixture into 6 shell ramekins or cleaned crab shells.
If desired, top each serving with additional mayonnaise or with fine bread crumbs; garnish with a piece of red claw meat.
Place shells or ramekins on a baking sheet.
Heat in a 375°F oven 15 to 20 minutes, or until sauce is lightly browned and bubbling; sprinkle lightly with paprika.