Individual Seafood Imperials Recipe
Summary
Ingredients
2 tablespoons finely chopped onion
1 tablespoon finely chopped green pepper
3 tablespoons butter or margarine
1 tablespoon diced pimiento
1 teaspoon dry mustard
1/8 teaspoon dried whole thyme
3 tablespoons all-purpose flour
1 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pound fresh crabmeat, drained and flaked
3 tablespoons mayonnaise Lemon wedges (optional) Pimiento strips (optional)
Directions
Saute onion and green pepper in butter until tender.
Stir in diced pimiento, mustard, and thyme.
Add flour, stirring until smooth; cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in Worcestershire sauce and salt.
Remove sauce from heat.
Stir in the crabmeat and mayonnaise.
Spoon mixture into four 6-ounce lightly greased individual baking shells or dishes.
Bake at 375° for 20 minutes.
Broil 5 inches from heat for 1 to 2 minutes or until lightly browned.
Garnish with lemon wedges and pimiento strips, if desired.
Stir in diced pimiento, mustard, and thyme.
Add flour, stirring until smooth; cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in Worcestershire sauce and salt.
Remove sauce from heat.
Stir in the crabmeat and mayonnaise.
Spoon mixture into four 6-ounce lightly greased individual baking shells or dishes.
Bake at 375° for 20 minutes.
Broil 5 inches from heat for 1 to 2 minutes or until lightly browned.
Garnish with lemon wedges and pimiento strips, if desired.
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