MARYLAND CRAB IMPERIAL

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Maryland Crab Imperial image

This is a wonderful crab dish, full of chunks of crab in a delicate cream sauce- no fillers here! This makes an elegant dinner entree for a special meal or can also be served as a first course. It can be made 2 to 3 hours ahead of when you want to serve it and refrigerated. Originally from a May 1983 issue of Bon Apetit magazine that featured Baltimore, Maryland.

Provided by Leslie in Texas

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons unsalted butter (1/2 stick)
1 small yellow onion, minced
2 tablespoons flour
1/8 teaspoon ground red pepper
1/8 teaspoon white pepper
1/8 teaspoon ground mace
1/2 cup milk
1/2 cup half-and-half
2 tablespoons dry sherry
1/2 cup mayonnaise
1/2 lemon, juice of
salt
1 lb lump crabmeat
paprika

Steps:

  • Preheat oven to 450 degrees.
  • Melt 2 tablespoons of butter in heavy small saucepan over medium heat.
  • Add onion and stir until very lightly browned, about 5 to 8 minutes.
  • Blend in flour, ground red pepper, white pepper and mace and stir 1 to 2 minutes.
  • Add milk,half and half, and sherry and cook until thick and smooth, about 3 to 4 minutes.
  • Remove from heat;stir in mayonnaise, lemon juice and salt; set aside.
  • Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.
  • Add crab and cook 1 minute, being careful not to break up chunks.
  • Gently fold sauce into crab.
  • Spoon mixture into 5 or 6 cup au gratin dish.
  • * Recipe can be prepared 2 to 3 hours ahead to this point. Cover tightly with foil and refrigerate immediately.
  • Sprinkle top with paprika.
  • Bake until mixture is bubbling and lightly browned, about 12 to 15 minutes.
  • * If crab has been prepared ahead and chilled, cooking time may increase to 20-25 minutes.
  • Serve immediately.

Nutrition Facts : Calories 454.6, Fat 27.4, SaturatedFat 11.8, Cholesterol 139.7, Sodium 668.5, Carbohydrate 17.2, Fiber 0.4, Sugar 3.1, Protein 28.2

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