Classic Crab Imperial
Classic Crab Imperial is made with jumbo lump crab meat baked in a creamy, sherry spiked sauce before being baked under a golden blanket of buttery breadcrumbs.
Equipment
- Ramekins
Ingredients
Sauce Ingredients
- 5 tablespoons butter divided
- 1.5 tablespoons all purpose flour
- 0.5 cup half and half
- 1 tablespoon finely minced onion
- 1.5 teaspoons Worcestershire sauce
- 1.5 tablespoons dry sherry
- 0.5 cup mayonnaise
- 1 whole lemon juiced and zested
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground pepper
- 1 pound fresh jumbo lump crabmeat drained
- 0.5 cup panko bread crumbs
- 1 tablespoon grated parmesan cheese
- 0.5 teaspoon garlic powder
Instructions
Cooking Instructions
- Preheat oven to 425˚F.
- Coat 4 ramekins with cooking spray and set aside.
- Melt 1 tablespoon butter in a small saucepan over low heat. Whisk in the flour until smooth and cook until golden brown, approximately 1 minute. Slowly add the half and half, onion and Worcestershire sauce, whisking to combine. Remove from the heat.
- Stir in the sherry, mayonnaise, lemon juice, zest, salt and pepper.
- In a skillet, melt 3 tablespoon butter over medium heat. Add the crabmeat and saute for 2 minutes. Remove from the heat.
- Fold the crabmeat into the sauce and then divide evenly between the ramekins.
- In a small skillet, melt the remaining butter. Stir in the bread crumbs, cheese and garlic powder.
- Sprinkle each with the breadcrumb mixture and transfer to a baking sheet.
- Bake in the oven for 10 minutes until bubbling and golden brown.
- Serve immediately with lemon wedges, if desired.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 15gProtein: 28gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 120mgSodium: 800mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg
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