Crab Imperial Casserole
"YUM! Fennel adds a subtle sweet note, but you can omit if it's not on hand. You can also adjust sherry to taste, I just love sherry with creamy crab dishes. This recipe calls for a casserole dish but use individual ramekins if desired, just adjust to a shorter baking time."
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 lb crabmeat, picked free of shells
- 1⁄2 onion, finely diced
- 1⁄4 cup celery, finely diced
- 1⁄4 cup fennel, finely diced
- 3 tablespoons butter
- 2 eggs, beaten
- 1⁄4 cup heavy cream
- 4 tablespoons mayonnaise
- 1⁄2 teaspoon Worcestershire sauce
- 3⁄4 teaspoon Old Bay Seasoning
- 3⁄4 teaspoon dry mustard
- 1⁄2 teaspoon garlic powder
- cayenne, pinch
- 10 Ritz crackers, crushed finely
- 1 tablespoon dry sherry
- 1 cup cheddar cheese, blend shredded
- paprika, pinch (smoked paprika if you have it)
directions
- Saute onion, celery and fennel in 1 tbl. of butter until soft and translucent being careful not to brown much or burn, over med heat about 5 minute Add pinches of salt and pepper to taste, remove from heat. Add remaining butter and let melt in pan, set aside.
- In medium bowl, whisk eggs with cream and mayo. Stir in next 6 ingredients through crackers.
- Fold in onion mixture, gently fold in crabmeat, stir in sherry.
- Pour into buttered casserole dish, preferably glass dish so you can monitor the browning on the sides, but any dish will do.
- Top with shredded cheese and sprinkle with paprika. I used fresh parmesan on top of the cheddar blend for a slight crust.
- Bake 20-30 minute at 400 degrees, or until lightly browned and bubbly. Enjoy!
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