CRAB IMPERIAL AND IMPERIAL SAUCE from a fired cook at Busch's Chesapeake Inn on Rt.50 Recipe
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 This recipe for CRAB IMPERIAL AND IMPERIAL SAUCE from a fired cook at Busch's Chesapeake Inn on Rt.50 is from MY FAMILY'S COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbsp. butter
1 Tbsp. minced pimento
1 1/2 Tbsp. parsley flakes
2 Tbsp. minced green pepper
pinch of salt
1/4 tsp. pepper
1 egg
1/2 cup mayonnaise
1/2 Tbsp. Worcestershire sauce
1 tsp. creamy mustard (I always used Dijon)
1 lb. lump backfin crabmeat
Imperial Sauce:
1/2 cup mayonnaise
3 Tbsp. lemon juice
2 Tbsp. milk
2 tsp. creamy mustard (I use Dijon again)
Crushed seasoned bread cubes
Paprika
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Directions: |
Directions:1. Saute in butter, the pimento, parsley flakes and green pepper.
2. Mix together the rest of the ingredients in a bowl except for the crabmeat.
3. Add the sautéed mixture to this.
4. Gently fold in the crabmeat, try not to break up too much of the lumps.
5. Place about a crabcake size portion in baking shell (I have the large scallop shells) or small individual ramekin dishes.
6. Bake about 20 minutes, then pour a few spoonfuls of the Imperial sauce over the individual servings and sprinkle bread crumbs and paprika.
7. Broil (or bake) for additional 10 minutes or until just browned and bubbly. |
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Number Of
Servings: |
Number Of
Servings:Make 6 servings |
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