This creamy crab dish is so satisfying! I used imitation crab and it's still wonderful! ( I can't eat real crab.) Perfect for Lent!

CRAB IMPERIAL

1 lb crabmeat, preferably backfin
1 tbs butter
1 tbs flour
1/2 C milk
1 tbs minced onion
1 1/2 tsp Worcestershire Sauce
2 slices if bread, small cubed
1/2 C Mayonnaise
1 tbs lemon juice
1/2 tsp salt
dash of pepper
2 tbs butter
1 tsp Old Bay
3 gingersnap cookies, crushed

If using real crabmeat, remove all cartilage. If using imitation, dice up fairly small.

In medium pan on medium heat, melt 1 tbs butter, whisk in flour to make roux, add milk and continue to whisk until smooth and thickens. Mix in onion, Worcestershire Sauce and bread cubes. Let cool.

Fold in mayo, lemon juice, salt, pepper and Old Bay.

In another pan, heat the 2 tbs butter and brown the crabmeat until lightly browned. Add mayo mixture and sprinkle with paprika and top with crushed gingersnaps. Bake in greased ramekins or a 1 qt casserole dish or 8 inch cast iron pan. Bake at 450 F for 15 minutes.

Enjoy!


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