Crab Imperial

One of my favorite indulgences is crab imperial - luscious cream sauce and lots of lump crab meat come together for one terrific main dish. I usually serve it with Parker House or yeast rolls and not much anything else.

The picture is the leftovers from a double batch I made for some friends (they brought me the pretty flowers) as I forgot to take one earlier.

Crab Imperial

2 T flour

2 T butter

1 cup milk

1 egg, beaten

1lb crab meat

1/2 cup mayonaise

1 T onion juice (about a half onion, grated)

1/2 tsp mustard

1/2 tsp salt

1 tsp Worcestershire sauce

dash of Tabasco

bread crumbs

Melt the butter in a medium saucepan and sprinkle on the flour. Stir over medium heat for 5 minutes to remove the flour taste and bring out a bit of color. Slowly add the milk, whisking to remove any lumps. Cook until the sauce is just beginning to boil. Right before removing from heat, beat in the egg. Add mayo, mustard, onion, salt, Worcestershire and Tabasco. Stir well to combine.

Add one handful of bread crumbs and the crab meat to the cream sauce. Stire to combine. Pour in a greased casserole dish. Top with browned, buttered bread crumbs. Bake uncovered at 350 degrees (176 C) for 30 minutes.