December 12th, 2010
Crab Imperial Casserole, Recipe, Easy
Guests, family, Thanksgiving, friends and now the rest of the Holidays are around the corner. My holidays are quiet this year and believe me, I think I like it that way. I am so laid back that I have not put up a single decoration yet. There is still time, though.
My recipes reflect my moods during the holidays. You read my posts about the Turducken and the sides dishes during Thanksgiving; now I want roast beef, lobster and crab imperial.
Crab Imperial is such an easy dish to prepare for company. Well, you better check that no guests have a seafood allergy. I am going to give you the Crab Imperial recipe that I have. I doubled it the last time I made it and I also put it in a casserole dish. I had big eaters that evening and they thoroughly enjoyed it.
Crab Imperial
1 lb. backfin crabmeat
4 tablespoons mayonnaise
6 tablespoons cream
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
4-6 drops Tabasco sauce
2 slices of bread, crumbled
butter
Paprika
Pre-heat oven to 400 degrees.
Pick crabmeat well. Mix mayonnaise, cream, mustard, Worcestershire, Tabasco together until smooth.
Add bread. Fold crabmeat in gently.
Place in a casserole dish and pat it smooth. Dot with butter and sprinkle with paprika.
Bake for about 20 minutes. If you double it then bake for a little longer; you want it hot and and a little toasted on top.
I made this recipe a couple of days before Thanksgiving. I also served it with polenta on the side, and a colorful salad.
Serves 4; doubled, serves 6 or a few more depending on your company.
Remember to make it your own and enjoy it…..talk to you later….
Tags: Crab Imperial Casserole, Delaware Beaches, Delray Beach, Dewey Beach, entrees, Fenwick Island, Florida, Lewes, Maryland, Milton, Ocean City, Recipe, Recipes, rehoboth beach, South Bethany
Made the casserole & Angie & I really enjoyed it. So easy to make.