Crab Meat Imperial

By plilhig

Ingredients

• PREPARATION DIRECTIONS:
• 3/4 cup Crisco® Butter Shortening, divided
• OR 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks, divided
• 1/2 cup chopped green pepper
• 2 (6 1/2 oz.) cans crab meat, drained thoroughly
• 2 tablespoons pimiento strips
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 4 cups milk
• 1/4 cup mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon chili powder or ground red pepper, or to taste
• Dash Worcestershire sauce
• 2 tablespoons fine dry bread crumbs

Details

Servings 6
Preparation time 20mins
Cooking time 50mins
Adapted from crisco.com

Preparation

Step 1

1. HEAT oven to 375ºF.

2. MELT 1/4 cup shortening in large heavy skillet over medium heat. Stir in green pepper. Cook until tender, stirring occasionally. Stir in crab meat and pimiento strips.

3. MELT 1/2 cup shortening in heavy saucepan over medium heat. Blend in flour; cook until bubbly. Remove from heat. Gradually stir in milk. Cook over medium heat, stirring constantly, until sauce boils and thickens. Cook and stir 1 to 2 minutes.

4. COMBINE mayonnaise, salt, mustard, chili powder and Worcestershire sauce in small bowl. Stir into hot sauce. Stir in crab meat mixture. Spoon into 6 shell ramekins or 10-ounce custard cups. Top each serving with 1 teaspoon crumbs. Place ramekins or custard cups on baking sheet.

5. BAKE 15 to 20 minutes or until sauce is lightly browned and bubbly. Sprinkle lightly with paprika, if desired.