Food historians believe that this recipe originated in Colonial Chesapeake Bay. During the 18th century, Colonialist faced flour shortages resulting in extraordinary prices for flour. Colonialists who served recipes which included flour in the sauce were considered to be part of the rich upper class. Thus recipes, sauces requiring the expensive flour, were dubbed “Imperial”. One such recipe was Crab Imperial.
However, you don’t have to be royalty or from the rich upper class to enjoy this 21st. century recipe for Crab Imperial.
1/4 cup butter
5 Tbls. flour
1 cup whole milk
1/4 tsp. salt or to taste
white pepper to taste
2 egg yolks, beaten
1 tsp. Worcestershire sauce
2 pimentos, diced
1 lb. crabmeat
2 tbls. chopped green pepper
2 Tbls. minced parsley
Over medium heat, melt butter, add flour and stir until smooth. Add milk slowly and mix. Wisk in egg yolks, salt, pepper, Worcestershire and Tabasco, stirring constantly until thickened. Add chopped green pepper and pimento. Fold in crabmeat and parsley.
Bake in individual casseroles for 20 minutes at 375 degrees. Serve with toast points.
For an hors d’oeuvre, you can heat the mixture on top of the stove until heated through. Spoon mixture into individual pastry shells that have been warmed according to package directions.
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