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Crab Imperial
Posted by: Mimi Hiller 05-27-99 3:01 PM
Crab Imperial
1 lb fresh crabmeat (lump, jumbo lump, backfin carefully picked)
1 package Crabcake Classic seasoning
1/2 c mayonaise (not lowfat)
1/2 small jar pimento
1/2 cup milk
Topping (recipe below)
Preheat oven to 350.
Mix together seasoning with mayonnaise and pimento and set aside.
Melt 1 tbsp butter in medium saucepan. Stir in 1 tbsp flour and stir constantly until it comes to boil. Slowly stir in 1/2 cup milk and stir until thick. Add flour mixture to seasoning mixture. Gently fold in crabmeat.
Spoon into ramekins (mixture can also be used to top butterflied shrimp, large mushroom caps, or sole filets). Top with topping and bake until golden. Watch carefully to prevent burning.
Topping:
1 egg white
1 egg yolk
1/2 cup mayonnaise
Beat egg white to soft peaks.
In a small bowl, stir together egg yolk and mayonnaise. Spread on top of crab mixture and top with pimento slice for garnish.
