Crab Imperial in Shells
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. butter
1 shallot
15 mL (1 tbsp.) tbsp. all-purpose flour
125 mL (½ cup) cup 35% cream
170 g oz snow crab meat
½ red pepper
30 mL (2 tbsp.) tbsp. panko breadcrumbs
1 chopped fresh chives
to taste Salt and pepper
125 mL (½ cup) cup panko breadcrumbs
15 mL (1 tbsp.) tbsp. butter
2.5 mL (¼ tsp.) tsp paprika
15 mL (1 tbsp.) tbsp. butter
1 shallot
15 mL (1 tbsp.) tbsp. all-purpose flour
125 mL (½ cup) cup 35% cream
170 g oz snow crab meat
½ red pepper
30 mL (2 tbsp.) tbsp. panko breadcrumbs
1 chopped fresh chives
to taste Salt and pepper
125 mL (½ cup) cup panko breadcrumbs
15 mL (1 tbsp.) tbsp. butter
2.5 mL (¼ tsp.) tsp paprika
Directions
1Place rack in middle position and preheat oven to 200 °C (400 °F).
2In a small pot, melt butter over medium heat and cook shallot for 3–4 minutes. Add flour and continue cooking for 2 minutes, stirring regularly until smooth.
3Stir in cream, bring to a boil, then reduce heat. Simmer for 2–3 minutes, stirring constantly until mixture thickens. Remove from heat.
4Add remaining crab ingredients and mix well.
5Divide the mixture into ramekins and place on a baking sheet. Set aside.
6In a small bowl, mix all breadcrumb ingredients into a sandy texture. Sprinkle the breadcrumb mix on top of the ramekins.
7Bake for 15–20 minutes or until the centre bubbles, then serve with croutons.
8Can be frozen Keeps in the refrigerator for 2 to 3 days
9Such a simple recipe, yet perfect for special occasions! Ideal when cooking for yourself or to enjoy with family and friends.
10Photograph: Justine Marc-Aurèle
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