crab Imperial

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 From NBC4 Megan Mcgrath - this is her mom's recipe and it is so pure crab no fillers we just had to make it! Absolutely delicious and decadent! Oops forgot the parsley garnish....



-1 1/2 Tablespoons butter
-1 Tablespoon flour
-1/2 cup milk
-2 Tablespoons Mayo
-1/2 teaspoon Worcester Sauce
-1/4 teaspoon celery salt
-1/2 teaspoon dry mustard
-1 1/2 teaspoons lemon juice
-dash of nutmeg
-salt and pepper
-1 Pound backfin crab
-parsley for garnish


Melt butter in frying pan -then stir in flour until roux is lightly colored. 


Add in the milk and stir until thickened. 


Take off heat and add in the rest except crab. 


Then gently fold crab in and put into buttered ramekins.


Bake at 400 degrees for 8-10 min until warm in the center.

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