Post by chief_cook2 on Apr 1, 2007 15:11:33 GMT -6
CRAB IMPERIAL
I'm thinking you could probably use imitation crab in this without making any modifications to the recipe.
1 lb. crabmeat
1 tbs. butter
1 tbs. flour
1/2 cup. milk
1 tsp. instant minced onion
1 1/2 tsp. Worcestershire sauce
2 tbs. butter
2 slices white bread cubes, remove crust
1/2 cup. mayonnaise
1 tbs. lemon juice
1/2 tsp. salt
Dash of pepper
Paprika
Remove all cartilage from crabmeat. Melt butter, mix in flour. Slowly add milk, stirring constantly to keep mixture smooth. Cook, stirring over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon, salt and pepper. In another pan heat butter until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture. Put into greased casserole. Sprinkle paprika over top. Bake at 450 degrees until bubbly and lightly browned, 10-15 minutes.
I'm thinking you could probably use imitation crab in this without making any modifications to the recipe.
1 lb. crabmeat
1 tbs. butter
1 tbs. flour
1/2 cup. milk
1 tsp. instant minced onion
1 1/2 tsp. Worcestershire sauce
2 tbs. butter
2 slices white bread cubes, remove crust
1/2 cup. mayonnaise
1 tbs. lemon juice
1/2 tsp. salt
Dash of pepper
Paprika
Remove all cartilage from crabmeat. Melt butter, mix in flour. Slowly add milk, stirring constantly to keep mixture smooth. Cook, stirring over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon, salt and pepper. In another pan heat butter until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture. Put into greased casserole. Sprinkle paprika over top. Bake at 450 degrees until bubbly and lightly browned, 10-15 minutes.