Rachel’s Crab Imperial

  4.3 – 13 reviews  • Crab

On my way home from work one evening, I came up with this recipe for chicken pasta casserole to make use of the things I had on hand. It makes for excellent comfort food on chilly winter nights!

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4
Yield: 1 9×9-inch casserole dish

Ingredients

  1. 1 tablespoon margarine
  2. 2 tablespoons all-purpose flour
  3. 2 cups milk
  4. 1 pound cooked crabmeat
  5. 2 teaspoons Worcestershire sauce
  6. ½ green bell pepper, minced
  7. 1 egg, beaten
  8. salt and ground black pepper to taste
  9. cayenne pepper to taste
  10. 2 slices white bread, crumbled into fine breadcrumbs
  11. 1 tablespoon melted butter

Instructions

  1. Preheat an oven to 350 degrees F (175 degrees C). Butter a 9×9-inch baking dish.
  2. Melt the margarine in a large saucepan over medium heat. Stir in the flour, and cook a few minutes until the bubbles begin to subside. Whisk in the milk, and cook over medium-high heat until thickened. Stir in the crabmeat, Worcestershire sauce, green pepper, and beaten egg. Season to taste with salt, black pepper, and cayenne pepper. Cook, stirring constantly until quite thick. Spoon into the prepared baking dish.
  3. Place the breadcrumbs into a mixing bowl, and drizzle with the melted butter. Toss together until the breadcrumbs are evenly moistened with butter. Sprinkle the breadcrumbs evenly over the crab mixture.
  4. Bake in the preheated oven until the casserole has firmed and the bread crumbs are golden brown, 10 to 15 minutes.

Nutrition Facts

Calories 306 kcal
Carbohydrate 18 g
Cholesterol 150 mg
Dietary Fiber 1 g
Protein 33 g
Saturated Fat 5 g
Sodium 662 mg
Sugars 7 g
Fat 11 g
Unsaturated Fat 0 g

Reviews

Cathy Perez
Just added a pinch of OLD BAY SEASONING
Dennis Boyd
Made it as directed reducing it I took about 45 minutes the claw lump crab meat chicken of the sea was the best. I dewatered it but still when reducing had water in it. Came out great, but something is missing I can’t put my finger on it. Recipes never lets me put my photo up to big or not right size go to my photos to see.
Karina Garcia
Not the crab imperial I thought it would be. I won’t make it again.
Michael Conner
Very good
Roy Potter
I was looking for another recipe to use crab meat other than crabcakes. This is an elegant entrée which is easy to make. I made it for my wife’s birthday. I made 2 small changes. So as not to break up the crab meat, I waited to add it to the sauce until the very end and then gently stirred it. I also added 1 tbs of sherry to the sauce. I now may make this for the family on Christmas.
Donald Moore
We loved this recipe.
Dustin Wilson
This was exactly what I was looking for. This recipe gives you all the great taste of the lump crab that you paid for, with just subtle flavors as an accent.
Sarah Richmond
I added cheese with the bread crumbs. Was good that way
Krista Lee
My family loved this recipe. I was looking for something different to do with crab besides crabcakes. This one will be going in my recipe box to make again. Delicious!
Kimberly Kelley
It was ok I used what I had in hand which was the imitation crab meat, I’ll try it again with actual crab meat next time
Debra Hopkins
Yum! Comes out perfect using imitation crab meat (sea legs or whatever fridge type they sell in your area). Did not add any salt but did add 1/2 teaspoon Old Bay seasoning.
Laura Smith
I made this using imitation crab, and substituted the green pepper with green onion…turned out fantastic!!
Robert Oconnor
I made with dungeness crab and they were terrific!

 

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