Speedy Crabmeat Imperial
Submitted by HTHFAMILY1
Fresh lump crabmeat in a creamy Chablis and mustard sauce with pimiento and green pepper, spooned into baking shells and microwaved in just 13 minutes. An elegant seafood appetizer for weeknight entertaining.
YIELD
6 servingsPREP
5 minCOOK
8 minREADY
13 minCrabmeat Imperial is one of those dishes that sounds like it belongs at a white-tablecloth dinner, but this version comes together in under 15 minutes using the microwave.
Fresh lump crab gets folded into a silky sauce built on butter, onion, green pepper, dry mustard, a splash of Chablis, and a dash of hot sauce.
Spooned into baking shells, it makes a stunning presentation with minimal effort.
Garnish with pimiento strips and watch your guests think you spent hours in the kitchen.
Chef Tips
- Pick through the crabmeat carefully to remove any shell fragments before folding it in.
- Stir the sauce after 2 minutes of microwaving to prevent hot spots and ensure even thickening.
- Any dry white wine works if you don’t have Chablis. Sauvignon Blanc or Pinot Grigio both do the job.
Ingredients
Directions
Combine first three ingredients in a 1½ qt. casserole.
Microwave on high, uncovered, 2 minutes.
Stir in pimiento and next 5 ingredients, stirring until smooth.
Gradually add milk and Chablis, stirring well.
Microwave at High, uncovered, 3 to 4 minutes or until bubbly, stirring after 2 minutes.
Stir in crabmeat.
Spoon mixture evenly into 6 baking shells.
Arrange shells on a 12-inch glass pizza plate.
Cover with waxed paper, and microwave on high 3 to 4 minutes or until thoroughly heated.
Garnish, if desired with pimiento strips.
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