Crab ImperialSubmitted by: HERCKLE
IntroductionDelicious and Filling Delicious and Filling
2-1/2 oz (5-1/3 tbsp) whipped butter, melted
1/2 cup white flour
12 oz 2% milk
1 oz sodium-free chicken bouillon
3/4 oz Worcestershire Sauce
1 oz light mayonnaise
2 oz pimento, diced
1/2 green pepper, diced
1 can crabmeat (12-16 oz.)
Paprika (to be sprinkled over each serving before cooking)
Two wooden spoons
4 crab ramekins (or custard dishes or bowls)
1 rimmed cookie pan, covered with aluminum foil
Set oven to 425*F.
In one pot, add melted butter to flour. Add milk, slowly, so as not to create lumps.
In the other pot, add prepared bouillon, the Worcestershire Sauce, mayonnaise, pimento and green pepper.
Turn burners to medium and cook and stir both pots simultaneously 10-12 minutes.
When done stirring both pots 10-12 minutes, combine ingredients of pots into one pot.
Empty canned crabmeat into a bowl, picking out any orange bits or shell.
Then add crabmeat to pot containing both ingredients.
Spoon into ramekins or custard dishes or bowls and place onto foil-covered cookie pan.
Sprinkle paprika lightly over crab in each serving dish.
Place on lower rack in preheated, 425-degree oven and bake for 25-30 minutes.
Serve with your choice of green vegetable or salad and a potato.
Number of Servings: 4
Recipe submitted by SparkPeople user HERCKLE.