Rachel's Crab Imperial Recipe - Allrecipes.com
Rachel's Crab Imperial Recipe
  • READY IN 35 mins

Rachel's Crab Imperial

Recipe by  

"Chunks of crab meat are baked in a creamy sauce underneath a buttery crust in this quick and easy recipe."

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Ingredients Edit and Save

Original recipe makes 1 9x9-inch casserole dish Change Servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x9-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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Nov 09, 2012

I made this using imitation crab, and substituted the green pepper with green onion...turned out fantastic!!

 
Aug 20, 2011

I made with dungeness crab and they were terrific!

 
Jul 02, 2012

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.

 
Aug 30, 2013

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!

 
Feb 28, 2013

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

 

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Nutrition

  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 758 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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