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Imperial Crab Newburg Casserole
This recipe was 3rd Place Winner of the 1976 Crab Cooking in Crisfield, MD.
Credited to Amy Ammerman of Crisfield, MD.
- 1 pound of Backfin Lump crab meat
- ¼ cup of butter or margarine
- 2 Tablespoons of flour
- 1 cup of cream
- 2 egg yolks
- ½ teaspoon of salt
- ½ Tablespoon of cayenne
- 1 teaspoon of horseradish
- 2 Tablespoons of sherry
- 1 small package of slivered almonds
- 1 cup of bread crumbs mixed with enough butter to make a paste
Carefully separate lumps of crabmeat and remove any shell or cartilage. Place in a shallow baking dish.
Melt butter. Add flour, making a smooth paste. Add cream and bring mixture slowly to a boil. Simmer for about 2 minutes.
Add well beaten egg yolks, salt, cayenne, horseradish and sherry. Cook over low heat for 3 extra minutes. Pour over crabmeat.
Crush a cup of croutons. Mix these with a small package of slivered almonds and enough melted butter to make a paste. Spread top of mixture with paste and bake at 350 degrees until brown.