Crabmeat Imperial

Name: Crabmeat Imperial
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. chopped green pepper; 1 Tbsp. butter; 1/2 tsp. salt; 1/4 tsp. black pepper; 1/4 tsp. dry mustard; 1/4 c. mayonnaise; 1 tsp. Worcestershire sauce; 2 lb. crabmeat; 1/3 c. drained pimentos; 2/3 c. soft bread crumbs; 2 tsp. melted butter; 1/2 tsp. paprika

Eats Now Editorial Team · 153 kcal · Seafood

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Crabmeat Imperial – a delicious recipe with green pepper, butter, salt, black pepper, dry mustard, mayonnaise. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/4 c. chopped green pepper
1 Tbsp. butter
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dry mustard
1/4 c. mayonnaise
1 tsp. Worcestershire sauce
2 lb. crabmeat
1/3 c. drained pimentos
2/3 c. soft bread crumbs
2 tsp. melted butter
1/2 tsp. paprika

1
Saute peppers in butter.
2
Add salt, pepper, mustard, mayonnaise and Worcestershire sauce.
3
Gently add crab and place mixture in casserole.
4
Combine pimentos, crumbs, butter and paprika.
5
Sprinkle on top.
6
Bake at 350u00b0 for 30 minutes or until crumbs are brown.

153

kcal

Calories

Fat

Carbs

Fat Carbs

* 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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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1/4 c. chopped green pepper, 1 Tbsp. butter, 1/2 tsp. salt, 1/4 tsp. black pepper, and more.

Yes, Crabmeat Imperial 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.

Quick Info

Servings
4 servings
Calories
153 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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