Crab Imperial Recipe

Here is my version of a very tasty crab imperial recipe for the seafood lovers among us.

A scrumptious crab casserole recipe presenting a nice change from meat casserole dishes.

This crab imperial also works well with imitation crab recipes, and is easy to make.

Serve spooned over linguine or spaghetti.

A green salad completes this crabmeat casserole meal.

This recipe will serve 4.

Ingredients:

• 2 tbsp. butter or margarine
• 2 tbsp. flour
• 1 cup milk or 1/2 and 1/2 creammilk
• 1/4 tsp. white pepper
• 1/2 tsp. dry mustard
• 1 tsp. lemon juice
• 1 tsp. worcestershire sauce
• 1/2 tsp. salt
• 2 tbsp. mayonnaise or miracle whip
• 8-10 oz. crab meat or imitation crab, thawed
• 1/2 cup shredded Jarlsberg or Swiss cheese

Method:

• Preheat oven to 350F.
• In medium pan over medium heat, melt butter.
• Stir in flour, cook until it bubbles.
• Slowly stir in milk or half and half.
• Bring to boil until thickened, stirring.
• Remove from heat, add salt, pepper, dry mustard, lemon juice, worcestershire sauce and mayo.
• Mix well.
• Add separated crab meat and combine gently with sauce mixture.
• Pour into baking casserole dish.
• Top with grated cheese.
• Bake for 25 minutes @350F.

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