Seafood Crab Imperial


posted by bingham 03-29-99 5:53 PM

Crab Imperial (a la Sandy Point)

3 TBSP. Butter
1 TBSP. Flour
cup milk
2 TBSP. Mayo (REAL)
1 tsp. Dry mustard
1 tsp. Horseradish
1/8 cup sherry
Dash of salt
1 lb. Backfin crab
Buttery cracker crumbs (Ritz are the best)

Make a cream sauce with the first 3 ingredients. Remove from heat and add the next 5 ingredients; mix well. Fold in crab meat. Put in a 1 qt. Casserole dish Place cracker crumbs on top and dot with REAL butter. Bake at 350 until hot and bubbling (20-225 minutes) Remove -don't overcook it will dry out. Serve with melba toast.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line