Saturday, March 1, 2008

Crab Imperial

3 tablespoons butter or
2 tablespoons minced
green pepper
1/4 cup all-purpose flour
3/4 teaspoon dry mustard
3/4 teaspoon salt
3/4 teaspoon Worcestershire
1/8 teaspoon paprika
1/8 teaspoon pepper
1-1/2 cups milk
2 tablespoons dry sherry
2 egg yolks
26-ounce packages
frozen Alaska King crab
meat, thawed and well

In 2-quart saucepan over medium heat, melt butter or margarine; add green pepper; cook until tender, about 5 minutes. Stir in flour, mustard, salt, Worcestershire, paprika and pepper until well blended. Continue cooking and slowly add milk and sherry, stirring constantly, until sauce thickens and comes to a boil. Remove saucepan from heat. Meanwhile, preheat oven to 350 degrees F.
In cup, beat egg yolks slightly; stir in ¼ cup hot sauce until blended. Slowly pour egg mixture back into saucepan, stirring rapidly to prevent lumping. Fold in crab meat.
Pour mixture into greased 1-1/2 quart casserole. Bake 25 to 30 minutes until mixture is hot.

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