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LOCATION: Recipes >> Shellfish >> Crab Imperial 03

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Crab Imperial

1 quart lump crabmeat
1/2 teaspoon black pepper
dash red pepper
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon chopped parsley
1/2 cup butter
2 large Tbsp. flour
1-1/2 cups cream
2 eggs (slightly beaten)
clean crab shells
bread crumbs
dots of butter

Mix crabmeat with pepper, mustard, salt and parsley. Melt butter
in top of double-boiler and blend in flour. Gradually stir in
cream and beaten eggs. Cook sauce over hot water, stirring until
smooth and thickened. Do not allow to boil. Pour sauce over
seasoned crabmeat; mix, keeping lumps whole, and put in crab shells.
Spread with crumbs, dot with butter, and place under broiler to
brown slightly. Serve when heated. Do not overcook.

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