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Crab Imperial

This elegant dish begins with an easy milk roux to make the perfect white sauce with which to cloak succulent morsels of crab. Baked under a breadcrumb topping, this creamy casserole will please kids and adults alike. A wonderful special occasion dish.

Serves 6
Ready in 50 mins
Prep time 30 mins
Cooking time 20 mins
196 calories per serving


> 2 tbsp canola oil
> 1/2 cup finely chopped onion
> 1/2 cup diced red or green bell pepper
> 2 tbsp finely chopped celery
> 2 tbsp all-purpose flour
> 1 cup nonfat milk
> 1 tsp dry mustard
> dash cayenne pepper
> 1 lb fresh lump crabmeat, drained
> 2 tbsp chopped fresh parsley
> 2 tbsp butter, melted
> 1/2 cup toasted bread crumbs


Melt oil in a heavy saucepan over low heat. Add onion, bell pepper and celery and sauté gently until soft but not browned. Stir in flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat until thickened and bubbly, stirring constantly. Stir in mustard and cayenne. Fold in crabmeat and parsley.
Spoon mixture into lightly greased baking shells or individual casserole dishes. Mix breadcrumbs and butter; sprinkle over crabmeat mixture. Bake at 425°F for 18-20 minutes or until lightly browned.

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