Crab Imperial


We often use seafood for special family celebrations. I love to fill  these lovely scallop shells with shrimp or crab.  Souflles made with flaked salmon or lobster make a delicious addition to a meal for guests.  Deviled Crab and Crab Imperial can be hard to choose between.   There are many recipes for Crab Imperial in my cookbook collection, but I adapted mine from  one of Helen Corbitt’s featured recipes found in  The Best From Helen Corbitt’s Kitchens, edited by Patty Vineyard Macdonald,  for this dish.

Crab Imperial

1/4 cup butter

1 Tablespoon finely chopped shallots

1 cup sliced mushrooms

1/4 cup flour

1 1/2 cups milk

1/2 cup sherry

1 teaspoon salt

2 teaspoons Dijon mustard

1/2 teaspoon Tobasco sauce

1 pound crab meat

2 Tablespoons mayonnaise

Butter scallop shells. The number of shells this recipe will fill depends on the sizes of your shells.  Preheat oven to 350 degrees.

Melt butter, saute shallots for a minute or two, then add mushrooms and saute until they are tender.  Add flour and cook until bubbly.  Slowly add milk, and stir constantly until sauce thickens.  Add sherry and seasonings.  Cook until thickened before adding crab meat.  Remove from heat, cool, and stir in mayonnaise.  Spoon into scallop shells and place in oven for 20-25 minutes. If additional browning is desired, place under broiler briefly.  Serve with slices and pass melted butter with fresh lemon juice squeezed in at serving time.

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