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  Home » Seafoods » Crab Meat Imperial
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  Crab Meat Imperial
  Category: Seafoods
  Author: GoinsK
  Date Posted: 1/13/2002
  Hits: 951
  Rating:  (3.0) votes 91
  Rate this recipe
Ingredients
Serves/Makes:6


Ingredients
1 large green pepper, diced
2 pimentos, diced
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground white pepper
1 tbsp (15 ml) dry mustard
Mayonnaise
2 eggs, lightly beaten
3 tbsp (45 ml) dry sherry
2 pounds lump crab meat, picked over to remove bits of sheel and cartilage
Paprika
Instructions
Preparation
Preheat oven to 350 degrees (175 C.) F.
Mix diced pepper and pimentos.
Add salt, pepper, mustard, 3 tbsp (45 ml) mayonnaise, eggs, and 2 tbsp (30 ml) of sherry. Mix well.
Carefully fold the crab meat into the pepper mixture so as not to break up the pieces of crab.
Add the remaining sherry.
Place the mixture in a buttered casserole.
Coat the top of the casserole with a thin layer of mayonnaise.
Sprinkle with paprika.
Bake 15 minutes.
Comments
Recipe from The New York Times Heritage Cookbook.
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