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Imperial Crab Newburg Casserole
  • 1 pound of Backfin Lump crab meat
  • 1/4 cup of butter or margarine
  • 2 Tablespoons of flour
  • 1 cup of cream
  • 2 egg yolks
  • 1/2 teaspoon of salt
  • 1/2 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. To make sauce, melt butter and 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.
This recipe is acredited to Amy Ammerman of Crisfield, Md. and was 3rd Place Winner of the 1976 Crab Cooking in Crisfield, Md.
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