Crab Imperial With Red Pepper Recipe

Name: Crab Imperial With Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, 6 tablespoons melted, plus more for greasing; 2 tablespoons all-purpose flour; 1 1/2 cups milk; Salt; Freshly ground pepper; 1 tablespoon extra-virgin olive oil; 1 small onion, finely diced; 1/2 red bell pepper, cut into 1/4-inch dice; 2 large egg yolks; 2 tablespoons fresh lemon juice; Finely grated zest of 1 lemon; Hot sauce, such as Crystal or Tabasco; 1 pound lump crabmeat, picked over; Toasted baguette slices, for serving

Servings: persons

1 stick unsalted butter, 6 tablespoons melted, plus more for greasing
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 small onion, finely diced
1/2 red bell pepper, cut into 1/4-inch dice
2 large egg yolks
2 tablespoons fresh lemon juice
Finely grated zest of 1 lemon
Hot sauce, such as Crystal or Tabasco
1 pound lump crabmeat, picked over
Toasted baguette slices, for serving

1
In a saucepan, melt 2 tablespoons of the butter over moderate heat. Stir in the flour to make a paste. Gradually whisk in the milk until smooth and simmer, whisking, until the sauce thickens. Reduce the heat to low and cook, whisking, until no floury taste remains, about 7 minutes. Season the bechamel with salt and pepper. Cover and remove from the heat.
2
In a skillet, heat the oil. Add the onion and cook over moderate heat until translucent. Add the bell pepper and cook until softened, 5 minutes. Season with salt and pepper.
3
In a stainless steel bowl, whisk the egg yolks with the lemon juice. Set the bowl over (not in) a saucepan of simmering water and whisk constantly until thickened, 2 minutes; remove from the heat and slowly whisk in the 6 tablespoons of melted butter until a smooth sauce forms. Fold in the bechamel and lemon zest. Season with salt, pepper and hot sauce.
4
Preheat the broiler. Set one rack 6 inches from the heat and another rack 10 inches from the heat. Butter a 9-by-9-inch ceramic baking dish. In a bowl, combine the crabmeat, onion and bell pepper. Gently fold in the sauce. Scrape into the prepared baking dish. Broil on the upper rack for 3 minutes, until browned. Transfer the baking dish to the lower rack and broil for 4 minutes longer, until hot throughout. Serve with baguette toasts.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 stick unsalted butter, 6 tablespoons melted, plus more for greasing, 2 tablespoons all-purpose flour, 1 1/2 cups milk, Salt, and more.

Yes, Crab Imperial With Red Pepper falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Imperial With Red Pepper

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