Updated Friday, October 23rd, 2009
Serve this versatile dish for crab imperial in a baked pastry shell or over hot, cooked rice. To shorten the cooking time and eliminate the baking, continue heating the mixture in a saucepan after the crab has been added until it is thoroughly cooked. –The Athenaeum, Chautauqua, New York
Preheat oven to 350°F. In a saucepan melt the butter over medium heat and sauté the green pepper and onion until tender. Slowly stir in the flour, mustard, salt, Worcestershire sauce, paprika, and pepper. Add the milk and sherry and cook, stirring constantly, until the sauce thickens and comes to a boil. Beat the egg yolks and add a small amount of the hot mixture to the eggs. Return the egg mixture to the saucepan, stirring rapidly to prevent lumps from forming. Fold in the crabmeat and pour the mixture into a greased 1-1/2-quart shallow casserole dish. Bake 25-30 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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