Crab Imperial Baltimore Style

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This serves 3-4 people as an entree or 5-6 people as an appetizer. if you have any questions, you can e-mail me: alanleonetti@q.com

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Steps

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Preheat oven to 450 degrees f.

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Melt butter in a heavy small saucepot over medium heat.

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Add shallot and stir until very lightly browned , about 5 to 8 minutes.

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Blend in flour , white pepper and mace and stir 1 to 2 minutes.

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Add half-and-half , egg yolks , dry mustard , worcestershire sauce , and sherry and cook until thick and smooth , about 3 to 4 minutes.

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Remove from heat and stir in mayonnaise , lemon juice and salt , and gently fold crabmeat into sauce , being careful not to break up chunks.

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Fill either shells , oven-proof shells , ramekins , or small oven-proof bowls.

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Sprinkle tops with paprika.

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Place onto a cookie sheet and bake until mixture is bubbling , about 12 to 15 minutes , and serve immediately.

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Ingredients

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crabmeat, butter, shallots, flour, half-and-half, white pepper, ground mace, sherry wine, mayonnaise, egg yolks, dry mustard, worcestershire sauce, salt, lemon juice, paprika