top of page

Crab Imperial

(by Aimee Lee Ball)


5 T. butter, divided

1 T. flour

1/2 c. milk

1 1/2 t. Worcestershire sauce

2 T. dry sherry

1/4 c. mayonnaise

1 T. fresh lemon juice

1/2 t. salt

1/4 t. freshly ground pepper

1 lb. fresh lump crab meat, drained

1/4 c. bread crumbs


Preheat oven to 450 F.

Melt 1 T. butter in a small saucepan over low heat.

Add flour, whisking, until smooth.

Cook, whisking constantly, 1 minute.

Gradually add milk.

Cook over medium heat, stirring constantly, 2 minutes or until thickened and bubbly. Remove sauce from heat.

Stir in Worcestershire sauce, sherry, mayonnaise, lemon juice, salt and pepper.

Melt 3 T. butter in a medium skillet over medium heat.

Add crab meat, and sauté 1 to 2 minutes.

Off heat, stir in sauce.

Spoon mixture into 4 buttered baking shells.

Melt remaining 1 T. butter in a small saucepan, and stir in bread crumbs.

Sprinkle on top of crab mixture.

Bake for 10 minutes or until hot and bubbly.


(Read The Card Game, the story that accompanies this recipe.)