Thursday, October 7, 2010

got crab?

i guess i've been ambitious lately because i've been cooking a lot and trying out new recipes, too. anyone else have the cooking bug? one of our hygienists at the office caught some crab over the weekend and gave us 3 crabs! so i had a lot of fresh crab to make something but no recipes! i went searching on the internet and found this crab imperial recipe. we all liked it but thought it was probably more of a side or appetizer rather than a main dish. BUT calvin and miles both had 3rd's! it would definitely be faster to make this with canned crab meat but i kind of enjoyed hacking away at the crab shell to get to the meat. any pent-up aggression? find a crab. so i guess you know what i'll be making next time i get my hands on some fresh crab...

crab imperial
  • 2 tablespoons butter
  • 2 heaping tablespoons flour
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1 teaspoon vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 2 heaping tablespoons mayonnaise
  • 1 slice bread, torn
  • 1 pound crab meat
Melt butter; stir in flour. Add 1/2 cup milk gradually, stirring. Add salt, mustard, vinegar and Worcestershire sauce; cook until thickened. Cool. Add mayonnaise to sauce. Moisten crumbs with remaining milk; add to crab. Mix crab mixture with sauce mixture. Spoon into 8 ramekins. Bake at 350° for 15 minutes.
Serves 8.

**i didn't have any ramekins (fyi, i didn't even know what ramekins were until i saw this recipe and had to look it up on wikipedia) so i just put it all in an 8 inch pie plate and cooked it for about 25 minutes. i also cooked it at 400 degrees which gave it a nice crispy edge and top.