Crab Imperial w/ Red Pepper

Photo by Jennifer T.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 1

    stick unsalted butter—6 tablespoons melted, plus more for greasing

  • 2

    tablespoons all-purpose flour

  • 1 1/2

    cups milk

  • Salt

  • Freshly ground pepper

  • 1

    tablespoon extra-virgin olive oil

  • 1

    small onion, finely diced

  • 1/2

    red bell pepper, cut into 1/4-inch dice

  • 2

    large egg yolks

  • 2

    tablespoons fresh lemon juice

  • Finely grated zest of 1 lemon

  • Hot sauce, such as Crystal or Tabasco

  • 1

    pound lump crabmeat, picked over

  • Toasted baguette slices, for serving

Directions

In a saucepan, melt 2 tablespoons of the butter over moderate heat. Stir in the flour to make a paste. Gradually whisk in the milk until smooth and simmer, whisking, until the sauce thickens. Reduce the heat to low and cook, whisking, until no floury taste remains, about 7 minutes. Season the béchamel with salt and pepper. Cover and remove from the heat. In a skillet, heat the oil. Add the onion and cook over moderate heat until translucent. Add the bell pepper and cook until softened, 5 minutes. Season with salt and pepper. In a stainless steel bowl, whisk the egg yolks with the lemon juice. Set the bowl over (not in) a saucepan of simmering water and whisk constantly until thickened, 2 minutes; remove from the heat and slowly whisk in the 6 tablespoons of melted butter until a smooth sauce forms. Fold in the béchamel and lemon zest. Season with salt, pepper and hot sauce. Preheat the broiler. Set one rack 6 inches from the heat and another rack 10 inches from the heat. Butter a 9-by-9-inch ceramic baking dish. In a bowl, combine the crabmeat, onion and bell pepper. Gently fold in the sauce. Scrape into the prepared baking dish. Broil on the upper rack for 3 minutes, until browned. Transfer the baking dish to the lower rack and broil for 4 minutes longer, until hot throughout. Serve with baguette toasts.

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