Imperial Crab

Name: Imperial Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb. crabmeat; 3 Tbsp. butter; 1 Tbsp. flour; 1/2 c. milk; 1 tsp. minced onion; 1 1/2 tsp. Worcestershire sauce; 1/2 c. mayonnaise; 1 Tbsp. lemon juice; 1/2 tsp. salt; dash of pepper; 2 slices bread, cubed

Eats Now Editorial Team · Seafood

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Imperial Crab – a delicious recipe with crabmeat, butter, flour, milk, onion, Worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. crabmeat
3 Tbsp. butter
1 Tbsp. flour
1/2 c. milk
1 tsp. minced onion
1 1/2 tsp. Worcestershire sauce
1/2 c. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. salt
dash of pepper
2 slices bread, cubed

1
In saucepan, melt 1 tablespoon butter; mix flour.
2
Gradually add milk until it comes to a boil and thickens.
3
Mix onion and Worcestershire sauce and bread and cool.
4
Fold in mayonnaise, salt, pepper and lemon juice.
5
Melt 2 tablespoons butter until brown; add crabmeat and mix all together.
6
Put in casserole.
7
Bake at 450u00b0 for 15 minutes.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

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 11 ingredients. The key ingredients include: 1 lb. crabmeat, 3 Tbsp. butter, 1 Tbsp. flour, 1/2 c. milk, and more.

Yes, Imperial Crab 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
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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