Saveur.com: Daily Fare: Crab Imperial

Saveur.com: Daily Fare Latest Recipes from saveur.com

Learn to Play the Ukulele Make your own music in your own way on the ukulele and have fun doing it. This online course is taught by "Cool Hand Uke." Sign up today for just $25. From our sponsors

Crab Imperial Dec 18th 2013, 13:32 Enlarge Credit: Todd Coleman SERVES 6 Ingredients 8 tbsp. unsalted butter, melted 3 tbsp. flour 2 cups heavy cream 1 lb. jumbo lump crabmeat, picked over for shell pieces 1 cup panko bread crumbs ½ cup finely chopped red bell pepper ¼ cup finely chopped yellow onion ¼ cup finely chopped parsley 2 tbsp. sherry 2 tbsp. fresh lemon juice 1½ tsp. worcestershire 1 tsp. paprika 1 tsp. dry mustard powder ½ tsp. cayenne pepper Kosher salt and freshly ground black pepper, to taste Toasted, sliced country bread, for serving Instructions 1. Heat oven to 400°. Heat 5 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Whisk in cream, and bring to a boil; reduce heat to medium, and cook, stirring, until thickened, about 10 minutes. Remove from heat and stir in crabmeat, half the bread crumbs, bell pepper, onion, half the parsley, sherry, juice, Worcestershire, half the paprika, mustard, cayenne, and salt and pepper. Divide mixture evenly among 6 shallow 6-oz. ramekins; place ramekins on a baking sheet and set aside. 2. In a small bowl, mix remaining butter, bread crumbs, and paprika until evenly combined; sprinkle seasoned bread crumbs evenly over each ramekin. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with remaining parsley and serve hot with toast on the side.

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions