Crab Imperial Recipe
Classic Crab Imperial recipe is made with jumbo lump crab meat baked in a creamy, sherry spiked sauce before being baked under a golden blanket of buttery breadcrumbs. So decadent and easy.
Servings: 4
Calories: 512kcal
Cost: $35
Equipment
- 4 Ramekins
Ingredients
- 5 tablespoons butter divided
- 1 1/2 tablespoons all purpose flour
- 1/2 cup half and half
- 1 tablespoon finely minced onion
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 tablespoons dry sherry
- 1/2 cup mayonnaise
- 1 lemon juiced and zested.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 pound fresh jumbo lump crabmeat drained
- 1/2 cup panko bread crumbs
- 1 tablespoon grated parmesan cheese
- 1/2 teaspoon garlic powder
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
Calories: 512kcal | Carbohydrates: 13g | Protein: 24g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1655mg | Potassium: 367mg | Fiber: 1g | Sugar: 3g | Vitamin A: 609IU | Vitamin C: 23mg | Calcium: 127mg | Iron: 2mg