Crab Imperial

Ingredients

• 1 pound fresh or frozen lump crabmeat
• 1/4 cup butter or margarine
• 2 tablespoons Sherry
• 1 egg
• 2 tablespoons finely chopped onion
• 1 tablespoon chopped parsley
• 1 pimiento, chopped
• 1/8 teaspoon grated orange rind
• 1 cup soft bread crumbs
• 2 tablespoons melted butter or margarine
• 1/2 teaspoon salt
• 1/2 teaspoon celery salt
• dash of white pepper (optional)
• 1 cup milk or half-and-half cream

Method

1. 1

   Pick crabmeat free from shell and cartilage.

2. 2

   Melt butter in saucepan.

3. 3

   Add onion and green pepper and cook over moderate heat until tender.

4. 4

   Blend in flour, salt, celery salt and pepper.

5. 5

   Gradually add milk and cook over low heat until thickened, stirring constantly.

6. 6

   Remove from heat and stir in sherry and Tabasco.

7. 7

   Beat egg slightly in a large bowl, gradually add cream sauce to beaten egg.

8. 8

   Fold in crabmeat, parsley, pimiento, and orange rind.

9. 9

   Spoon mixture into 6 buttered crab shells or 5-ounce custard cups.

10. 10

    Toss bread crumbs and melted butter together and sprinkle over crabmeat.

11. 11

    Sprinkle with paprika.

12. 12

    Bake 20 to 25 minutes at 350 degrees until crumbs are lightly browned.

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.

1/4 teaspoon salt 2 tablespoons Parmesan cheese, dash of cayenne grated Wash green peppers; cut a thin slice from the top of each pepper and remove seeds. Simmer peppers in boiling salted water for seven to ten minutes or until almost tender; drain. Melt butter in a saucepan; add min- ced onion; cook 2 minutes;add cubed bread and seasonings. In a small bowl beat egg yolk; add skim milk slowly, blending well. Add flaked crabmeat and egg yolk mixture to saucepan mixture. Blend well. Make sure sauce is thoroughly hot. Then use sauce to stuff green peppers. Top each pepper with grated cheese. Place on heat-proof dish and set in broil. er pan. Broil in pre-heated oven until cheese is melted and lightly brown. ed. The deviled crabmeat may be baked on scallop shells. In this case. cook two tablespoons of minced green pepper in the butter with the onion. Mrs. G. E. Thompson Crab Point Clut 16 BAKED CRAB SUPREME % cup Miracle Whip Salad 3 tablespoons flour Dressing _ 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 1 tablespoon lemon juice Thoroughly mix together all ingredients. Put into crab shells or cass- erole. Cover with buttered crumbs and brown in oven. Mrs. C. J. Hellen Atlantic Club CRABMEAT A LA NOME 2 2/3 cups canned or fresh ] egg yolk, beaten crabmeat /2 cup heavy cream 2 teaspoon salt 1/8 teaspoon pepper 6 slices bread 3 tablespoons melted butter /2 cup soft bread crumbs 1 tablespoon melted butter parsley Flake crabmeat, combine with next fovr ingredients. Brush bread slices on one side with 3 tablespoons melted butter, then saute on buttered side in skillet until golden brown. Or, place in a greased baking pan, un- buttered side up. Heap crabmeat mixture on top of bread. Sprinkle with bread crumbs combined with 1 tablespoon melted butter, and bake in mod- erately hot oven of 400 degrees for 10 minutes. Garnish with parsley. Makes 6 servings. Menenerie Atlantic Club FRIED SOFT SHELL CRABS 1% cups milk 2 teaspoons salt Y%) teaspoon pepper % cup flour Wash crab in cold water. Remove feathery substances, sand bag, and apron. Dry well. Soak crab in seasoned milk for 15 minutes; roll in flour. Heat shortening and fry until crisp and brown. Drain on absorbent paper. Serve with tartar sauce. (Deep fat temperature: 370 degrees for 6 or 7 min utes.) Mrs. G. E. Thompson Crab Point Club CRAB SALAD 4 cups cooked diced white 2 cups crabmeat, cut in small potatoes pieces 4 hard boiled eggs, diced 3/4 cup diced sweet pickles 1/4 green pepper % cup celery 1 tablespoon minced onion 3/4 cup mayonnaise mixed with 1/4 cup sweet pickle vinegar and 1/8 teaspoon black pepper and 3/4 teaspoon salt Combine ingredients in a large bowl to allow for good mixing. Ar- range lettuce leaves around the sides of a serving tray and pour salad in the middle. Serve chilled. Betty W. Motes Harlowe Club CRAB CAKES 3 cups crab meat 2 eggs 2 tablespoons mayonnaise 1 tablespoon flour black pepper to taste cayenne pepper to taste salt % cup fine bread crumbs legg Don't break crabmeat too fine; sift in the flour. Beat eggs, mayon- naise, seasonings into the crabmeat. Mold the mixture very gently into cakes. Beat the extra egg. Dip the cakes into this; then coat lightly with ear crumbs. Fry until the color of toast. Sprinkle gently with frizzled parsley. Helen Stovall Sound View Club 20 CRAB PASTRIES AND CHEESE PUFF TOPPING 6/2 ounces canned crabmeat 1 cup cream or 3/4 cup cream and 2 tablespoons finely chopped 1/4 c

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