Classic Crab Imperial Casserole
This classic Crab Imperial Casserole is a nostalgic gem from a vintage crab cookbook, originally crafted without mayonnaise for a unique twist on tradition. This delicious, creamy, and savory dish is perfect for a fancy appetizer or a delightful topper over fish or shrimp. It can also be savored alone on sliced and toasted baguette, making it versatile for any dining occasion.
6
Servings
300
Calories
9
Ingredients
Ingredients
crabmeat
1 lb (picked over for shells)
butter
5 tablespoons (melted)
flour
2 tablespoons
salt
to taste
pepper
to taste
dry mustard
1 teaspoon
half-and-half
1 cup
green pepper
1/4 cup (minced)
Worcestershire sauce
1 teaspoon
Instructions
1
Preheat your oven to 450°F (232°C).
2
In a medium saucepan over medium heat, melt the butter. Once melted, add the flour, a pinch of salt, a dash of pepper, and dry mustard, stirring constantly until the mixture is smooth and bubbly.
3
Gradually pour in the half-and-half, stirring continuously. Bring the mixture to a gentle boil, ensuring it remains smooth and lump-free.
4
Reduce the heat to low and incorporate the minced green pepper and Worcestershire sauce, mixing well.
5
Gently fold in the crabmeat, taking care not to break the lumps.
6
Transfer the mixture into an 8x8 inch baking dish, spreading it evenly.
7
Bake in the preheated oven for 15-20 minutes, or until the top is lightly browned and bubbly.
8
Allow to cool slightly before serving, and enjoy as a topping or alongside toasted slices of baguette.
Nutrition Information
20 g
Fat
10 g
Carbs
16.7 g
Protein
0.7 g
Fiber
300 mg
Sodium
75 mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Classic Crab Imperial Casserole?
Classic Crab Imperial Casserole is a nostalgic seafood dish from a vintage cookbook known for its creamy, savory flavor and unique lack of mayonnaise.
Does this Crab Imperial recipe contain mayonnaise?
No, this specific vintage recipe is crafted without mayonnaise for a traditional, butter-and-cream-based texture.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 450°F (232°C).
How much crabmeat is required for this dish?
The recipe calls for 1 lb of crabmeat, picked over for shells.
What size baking dish should I use?
An 8x8 inch baking dish is recommended for spreading the mixture evenly.
How long does the casserole take to bake?
It should bake for 15-20 minutes until the top is lightly browned and bubbly.
Can this dish be served as something other than a casserole?
Yes, it is versatile and can be used as a fancy appetizer, a topper over fish or shrimp, or served on toasted baguette slices.
What type of dairy is used to make the creamy sauce?
The recipe uses 1 cup of half-and-half.
How much butter is needed for the roux?
The recipe requires 5 tablespoons of melted butter.
Are there any vegetables included in this recipe?
Yes, the recipe includes 1/4 cup of minced green pepper.
What seasonings are used to flavor the Crab Imperial?
The seasonings include salt, pepper, 1 teaspoon of dry mustard, and 1 teaspoon of Worcestershire sauce.
How should I incorporate the crabmeat?
Gently fold in the crabmeat to ensure you do not break the lumps.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much protein is in one serving?
One serving provides 16.7 grams of protein.
What is the fat content of this dish?
There are 20 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 10 grams of carbohydrates.
What is the sodium content per serving?
Each serving has 300 mg of sodium.
Does this recipe contain fiber?
Yes, it contains 0.7 grams of fiber per serving.
How much cholesterol is in a serving?
There is 75 mg of cholesterol per serving.
Is there any sugar in this recipe?
Based on the nutritional data, there is no significant sugar content.
How do I start the cooking process?
Start by melting butter in a saucepan and stirring in flour, salt, pepper, and dry mustard until bubbly.
What is the purpose of the flour in this recipe?
The 2 tablespoons of flour are used to create a roux to thicken the sauce.
Should the sauce be boiled?
Yes, after adding the half-and-half, bring it to a gentle boil while stirring to ensure it is smooth.
When do I add the Worcestershire sauce?
The Worcestershire sauce is added after reducing the heat to low, along with the minced green pepper.
How do I know when the casserole is finished cooking?
It is ready when the top is lightly browned and the mixture is bubbly.
Is this considered a vintage recipe?
Yes, it is tagged as a vintage recipe originally from a classic crab cookbook.
What preparation is needed for the crabmeat?
The crabmeat should be picked over to ensure all shells are removed.
Should I serve the dish immediately after baking?
It is best to allow the dish to cool slightly before serving.
How many main ingredients are in this recipe?
There are a total of 9 ingredients used in this recipe.