Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Master Chef Don F. Easley Jr.      

    Crab Meat Imperial

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction


    List of Ingredients

    1 large green pepper, diced
    2 pimentos, diced
    1/2 tsp (2 ml) salt
    1/2 tsp (2 ml) freshly ground white pepper
    1 tbsp (15 ml) dry mustard
    2 eggs, lightly beaten
    3 tbsp (45 ml) dry sherry
    2 pounds lump crab meat, picked over to remove bits of sheel and cartilage


    Preheat oven to 350 degrees (175 C.) F.
    Mix diced pepper and pimentos.
    Add salt, pepper, mustard, 3 tbsp (45 ml) mayonnaise, eggs, and 2 tbsp (30 ml) of sherry. Mix well.
    Carefully fold the crab meat into the pepper mixture so as not to break up the pieces of crab.
    Add the remaining sherry.
    Place the mixture in a buttered casserole.
    Coat the top of the casserole with a thin layer of mayonnaise.
    Sprinkle with paprika.
    Bake 15 minutes.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |