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Crab Imperial - Crab Meat Imperial
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Crab meat casserole

K. Goins


  • 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 lbs (.9 kg). lump crab meat, picked over to remove bits of shell and cartilage
  • paprika
  • Preheat oven to 350 degrees (175 C.).
  • 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.
Recipe from The New York Times Heritage Cookbook.

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