Southern Maryland Imperial

16 oz All Natural Jumbo or Lump crabmeat
1/4 tsp black pepper
1/8 tsp red pepper
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp chopped parsley
1/4 cup unsalted butter
1 tbs flour
6oz evaporated skim milk or 3/4 cup heavy cream
1 large egg, slightly beaten
1/4-1/2 cup small, buttered bread crumbs (Sauté bread crumbs in butter over med-high heat for 1-2 minutes)
butter, broken into small pieces to lightly top the imperial
Flake crabmeat. Remove any shell pieces. In a large mixing bowl stir in the first 5 ingredients to the crabmeat. Set aside. In the top of a double boiler, melt butter and then add in the flour. Gradually stir in milk and beaten egg. Do not boil. Cook slowly. Stir until smooth and thickened. Remove from heat. Lay seasoned crabmeat in oven-proof, buttered platter. Top with cream sauce, buttered bread crumbs and then small pieces of butter. Add additional salt and pepper if desired. Bake in a pre-heated 350oF oven 20 minutes or until bubbling and golden brown.

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