Imperial Crab

Ingredients

• 1 lb. crab meat
• tbsp. chopped onion
• tbsp. chopped green pepper
• tbsp. butter or other fat, melted
• tbsp. flour
• Yi cup milk
• Yi tsp. salt
• Dash pepper
• Va tsp. Worcestershire sauce
• 2 hard-cooked eggs, chopped

Method

1. 1

   Remove any shell or cartilage from crab meat, being careful not to break the meat into small pieces.

2. 2

   Cook onion and green pepper in butter until tender.

3. 3

   Blend in flour.

4. 4

   Add milk gradually and cook until thick, stirring constantly.

5. 5

   Add seasonings, egg, and crab meat.

6. 6

   Place in well-greased, individual shells of 5-ounce custard cups.

7. 7

   Bake in a moderate oven, 350° F., for 20 to 25 minutes or until brown.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 9. The excerpt below is the record exactly as published.

Imperial Crab lb. crab meat tbsp. chopped onion tbsp. chopped green pepper tbsp. butter or other fat, melted tbsp. flour Yi cup milk Yi tsp. salt Dash pepper Va tsp. Worcestershire sauce 2 hard-cooked eggs, chopped Remove any shell or cartilage from crab meat, being careful not to break the meat into small pieces. Cook onion and green pepper in butter until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add seasonings, egg, and crab meat. Place in well-greased, individual shells of 5-ounce custard cups. Bake in a moderate oven, 350' F., for 20 to 25 minutes or until brown. Serves 6. 22 Deviled Crab 1 lb. crab meat

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