Crab Imperial

I'm pretty sure that fresh lump crab meat is one of my favorite things in the world. If you haven't noticed a good percentage of the recipes on here revolve around this awesome ingredient, but I am always on the hunt for a new one to throw into the rotation. This crab imperial was absolutely fantastic! I had heard of crab imperial before, but I wasn't really sure what it was - it wasn't until my issue of Food & Wine came in the mail that I actually figured out what it is. It is basically a crab casserole which is usually served in scallop shells, topped with Parmesan and baked (basically like a stuffed clam, but with crab). The base of the casserole is typically mayonnaise, but this version from F&W caught my eye because the base is basically a hollandaise sauce thickened with a bechamel sauce - in other words... yummy! I also liked the addition of red bell pepper in this to add a little crunch and color, so I kept that in my version as well. Ok, this probably isn't the heathiest dish ever, but holy cow is it delicious! If you like crab, give this a try as a main dish or as an appetizer at your next gathering. Enjoy! :o)

Crab Imperial

Serves 2 (main dish) or 4 (appetizer)

Ingredients

4 tbsp. butter

1 tbsp. flour

3/4 cup milk

1 tsp. olive oil

1/2 small onion, finely diced

1/4 red bell pepper, diced

1 egg yolk

1 tbsp. fresh lemon juice

zest of 1/2 of a lemon, finely grated

dash of hot sauce
salt and pepper

1/2 lb. lump crab meat, picked over for shells

toasted baguette slices, for serving

Directions

Make the bechamel: In a saucepan set over medium low heat, melt 1 tbsp. of the butter. Whisk in the flour until a paste forms. Add the milk and continue whisking until the bechamel thickens, about 5 minutes. Season with salt, pepper, and hot sauce. Set aside.

Cook the vegetables: Heat the oil in a small saute pan over medium low heat. Add the onion and cook until translucent. Add the bell peppers and season with salt and pepper. Continue cooking until the peppers are softened, about 5 minutes. Set aside.

Make the hollandaise: Melt 3 tbsp. butter and set aside. Bring 1 inch of water to a simmer in a small sauce pan. In a medium glass or stainless steel bowl, whisk together the egg yolk and lemon juice. Place the bowl over the simmering water (make sure the bowl doesn't touch the water) and whisk constantly until the egg mixture thickens, about 3 minutes. Slowly drizzle in the melted butter and season with salt and pepper. Remove from the heat and whisk in the lemon zest and the bechamel sauce until smooth.

Put it all together: Adjust your oven racks to be 6" and 10" away from the broiler, then preheat the broiler. Lightly oil an 8" round or square baking dish. In a large bowl, gently fold together the crab meat, onions and peppers, and bechamel/hollandaise mixture until well combined. Pour into the prepared baking dish and broil at 6" away from the broiler for about 3-6 minutes or until it is browned and bubbly. Move the dish to the rack that is 10" away from the broiler and continue to broil for about 4 minutes or until it is completely warmed through. Serve hot with toasted bread. Yum! :o)

Adapted from Food & Wine