Sunday, June 20, 2010

Crab Imperial



CRAB IMPERIAL

1 large egg
1/3 cup mayonnaise
1/8 tsp. dried mustard
2 tsp. Worcestershire sauce
1 Tbsp. freshly squeezed lemon juice
2 cups fresh crabmeat or 2 cans (7 1/2 oz. size) king crab meat
1 Tbsp. capers, drained
2 Tbsp. chopped, seeded green pepper
2 slices white bread
1/4 cup grated American cheese or cheddar cheese
1 lemon, sliced
Flat leaf parsley

In a medium-sized bowl, place egg, mayonnaise, dry mustard, Worcestershire sauce and lemon juice. Using a wire whisk or a small wooden spoon, mix ingredients thoroughly. If using canned crabmeat, open and drain thoroughly. Using your fingers, pick over fresh or drained canned crabmeat. Remove and discard any small pieces of cartilage or shell that might be mixed with the meat. Be sure to check very carefully. Add crabmeat, capers and green pepper to the egg-mayonnaise mixture and toss gently with two forks. At this point, crabmeat mixture can be covered with plastic wrap and refrigerated until you are ready to bake it. Cut bread into 1/2 inch to 3/4 inch cubes and place on rack of broiler pan. Broil 4 to 6 inches from heat source for 30 to 60 seconds, turning as necessary, until cubes are lightly toasted on all sides. Remove from broiler. Preheat oven to 400 degrees. Add bread cubes to crabmeat mixture and toss gently with two forks. Divide mixture evenly into four large scallop shells or four small ovenproof ramekins; place shells or ramekins on a jelly-roll pan. Or put mixture in a 1 quart ovenproof baking dish. Bake crabmeat mixture on the center rack in oven for 10 minutes. Sprinkle the grated cheese over the crabmeat mixture and bake until cheese is melted and bubbly - about 5 minutes. Remove from oven. Garnish with lemon slices and parsley. Makes 4 servings.

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