Crab Meat Imperial

Crab Meat Imperial

Prep Time 20 min
Cook Time 30 Min
Servings 6
Difficulty Easy

Ingredients

  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup chopped green pepper
  • 2 (6 1/2 oz.) cans crab meat
  • 2 tbsps. pimiento strips
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 1/4 cup mayonnaise
  • 1 tsp. salt
  • 1/2 tsp. dry mustard
  • 1/4 tsp. chili powder or ground red pepper
  • Dash Worcestershire sauce
  • 2 tbsps. fine dry bread crumbs

Directions

  • Step 1

    HEAT oven to 375ºF.

  • Step 2

    MELT 1/4 cup shortening in large heavy skillet over medium heat. Stir in green pepper. Cook until tender, stirring occasionally. Stir in crab meat and pimiento strips.

  • Step 3

    MELT 1/2 cup shortening in heavy saucepan over medium heat. Blend in flour; cook until bubbly. Remove from heat. Gradually stir in milk. Cook over medium heat, stirring constantly, until sauce boils and thickens. Cook and stir 1 to 2 minutes.

  • Step 4

    COMBINE mayonnaise, salt, mustard, chili powder and Worcestershire sauce in small bowl. Stir into hot sauce. Stir in crab meat mixture. Spoon into 6 shell ramekins or 10-ounce custard cups. Top each serving with 1 teaspoon crumbs. Place ramekins or custard cups on baking sheet.

  • Step 5

    BAKE 15 to 20 minutes or until sauce is lightly browned and bubbly. Sprinkle lightly with paprika, if desired.

Serving size
(1/6 of recipe)

  • Calories 410
  • Calories from Fat270g
  • Total Fat 30g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 60mg
  • Sodium 700mg
  • Potassium 0mg
  • Total Carbohydrates 17g
  • Dietary Fiber 1g
  • Sugars 5g
  • Protein 16g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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