posted by bingham 03-29-99 5:53 PM
Crab Imperial (a la Sandy Point)
3 TBSP. Butter
1 TBSP. Flour
½ cup milk
2 TBSP. Mayo (REAL)
1 tsp. Dry mustard
1 tsp. Horseradish
1/8 cup sherry
Dash of salt
1 lb. Backfin crab
Buttery cracker crumbs (Ritz are the best)
Preheat oven to 350.
Make a cream sauce with the first 3 ingredients.
Remove from heat and add the next 5 ingredients; mix well.
Fold in crab meat. Put in a 1 qt. Casserole dish Place cracker crumbs on top and dot with REAL butter.
Bake until hot and bubbling (20-225 minutes)
Remove -don't overcook it will dry out.
Serve with melba toast.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line