Crab Imperial

Ingredients

• 1 pound crabmeat
• 3/4 cup mayonnaise
• 1 tablespoon light prepared mustard
• 1/2 teaspoon Worcestershire sauce
• salt and white pepper to taste
• dash of cayenne
• 2 hard boiled eggs, finely minced
• 1 tablespoon lemon juice

Method

1. 1

   Thoroughly mix together all ingredients.

2. 2

   Put into crab shells or casserole.

3. 3

   Cover with buttered crumbs and brown in oven.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 5. The excerpt below is the record exactly as published.

2 teaspoons Worcestershire sauce 3 tablespoons minced green 2 cups milk pepper 2 egg yolks 2 teaspoons minced onion 2 egg whites 2 tablespoons minced pimiento 1 pound crab meat 1% teaspoons dry mustard dash of cayenne pepper 1% teaspoons salt Place salad dressing, green pepper, onion, pimiento, mustard, cay- enne, and salt in small saucepan. Cover and cook slowly for five min- utes. Remove from range, stir in flour and then gradually add milk. Re- turn to stove and cook until thick. Stir in beaten egg yolks, Worcester- shire Sauce and crab meat. Fold in stiffly beaten egg whites, then pour in a greased casserole. Set dish in a pan of water. Bake in a 375 degree oven for forty-five minutes. Yield: 8 servings. Mrs. Emmitt Piper Gloucester Club CRABMEAT RAMEKINS (For Calorie Counters 1 cup flaked crabmeat, canned 1 10%-ounce can cream of celery 2/3 cup mushrooms, canned, soup, condensed drained 1 slice bread, soft, cubed 1/3 cup skim milk 2 teaspoons lemon juice 1/4 cup American cheese, grated Add skim milk to condensed cream of celery soup; heat slowly. Add drained mushrooms, crabmeat, lemon juice, and cubed bread. Turn into lightly greased ramekins. Top each with | tablespoon of the grated cheese. Bake at 350 degrees until well heated. 4 servings. Mrs. G. E. Thompson Crab Point Club 17 CRAB IMPERIAL 1 pound fresh or frozen lump~ 2 tablespoons Sherry crabmeat or 3-6/2 ounce cans dash of Tabasco 1/4 cup butter or margarine 1 egg 2 tablespoons finely chopped 1 tablespoon chopped parsley onion 1 pimiento, chopped 1 tablespoon finely chopped 1/8 teaspoon grated orange rind green pepper 1 cup soft bread crumbs 2 tablespoons flour 2 tablespoons melted butter or Y% teaspoon salt margarine % teaspoon celery salt paprika dash of white pepper (optional) 1 cup milk or half-and-half cream Pick crabmeat free from shell and cartilage. Melt butter in saucepan. Add onion and green pepper and cook over moderate heat until tender. Blend in flour, salt, celery salt and pepper. Gradually add milk and cook over low heat until thickened, stirring constantly. Remove from heat and stir in sherry, and Tabasco. Beat egg slightly in a large bowl, gradually add cream sauce to beaten egg. Fold in crabmeat, parsley, pimiento, and orange rind. Spoon mixture into 6 buttered crab shells or 5-ounce custard cups. Toss bread crumbs and melted butter together and sprinkle over crabmeat. Sprinkle with paprika. Bake 20 to 25 minutes at 350 degrees until crumbs are lightly browned. Serves 6. CRABMEAT SALAD 1 6%-ounce can crabmeat or / cup celery, finely minced 1-1/3 cups fresh crabmeat 2 tablespoons green pepper, chopped 4 small radishes, sliced 1 tablespoon lemon juice salt to taste dash of pepper 1/4 cup cooked salad dressing chicory Drain and flake crabmeat. Combine with prepared vegetables. Add le- mon juice. Season to taste with salt and pepper. Chill. Just before serv- ing, mix in the cooked salad dressing. Serve on the chicory. Variations: Diced cucumber may be used in place of green pepper. Add 1 hard boiled egg, diced, for additional flavor. Crabmeat salad is delicious when served in tomatoes which have been almost quartered and bedded in lettuce. Serves 3. Mrs. G. E. Thompson Crab Point Club 18 CRAB IMPERIAL 1 pound crabmeat 2 hard boiled eggs, finely 3/4 cup mayonnaise minced 1 tablespoon light prepared /a teaspoon Worcestershire sauce mustard salt and white pepper to taste dash of cayenne

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