Crab Imperial (baltimore Style)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb crabmeat (lump or backfin)
• 4 tablespoons butter (1/2 stick, unsalted)
• 2 teaspoons shallots (chopped very fine or minced)
• 2 tablespoons flour
• 3/4 cup half-and-half
• 1/8 teaspoon pepper
• 1/8 teaspoon ground mace
• 2 tablespoons sherry wine
• 3 tablespoons mayonnaise
• 2 egg yolks (well beaten)
• 1/2 teaspoon dry mustard
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• paprika (sprinkle on top)

Recipe

• 1 preheat oven to 450 degrees f.
• 2 melt butter in a heavy small saucepot over medium heat. add shallot and stir until very lightly browned, about 5 to 8 minutes.
• 3 blend in flour, pepper and mace and stir 1 to 2 minutes.
• 4 add half-and-half, egg yolks, dry mustard, worcestershire sauce, and sherry and cook until thick and smooth, about 3 to 4 minutes.
• 5 remove from heat and stir in mayonnaise, lemon juice and salt, and gently fold crabmeat into sauce, being careful not to break up chunks.
• 6 fill either shells, oven-proof shells, ramekins, or small oven-proof bowls.
• 7 sprinkle tops with paprika.
• 8 place onto a cookie sheet and bake until mixture is bubbling, about 12 to 15 minutes, and serve immediately.