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Fresh Jumbo Lump Crab Meat - (3 lbs.)
Handling & Preparation
Eastern Shore Crab Imperial
1-1 ½ cup Bread Crumbs (preferably hand-crumbled)
6-7 tbsp. butter/margarine
2 tbsp. flour
¾ cup Carnation Sweetened Condensed Milk
¼-1 tsp. Old Bay Seasoning (depending on desired taste)
Dash of salt and pepper
1 lb. Crab Meat (preferably Jumbo Lump or Backfin Lump)
1 tsp. mustard
2 tbsp. mayonnaise
Melt 1-2 tbsp. butter/margarine and soak bread crumbs. Set aside.
Melt 5 tbsp. butter/margarine in sauce pan. Add flour and stir. Add Carnation Sweetened Condensed (canned) Milk and all seasonings (Old Bay, salt & pepper), continue stirring until thickened. Mix together crab meat, mustard, and mayonnaise. Fold sauce into crab mixture and pour into a greased 9 x 9-inch glass baking dish. Top with bread crumb mixture and bake at 350 degrees for 30 minutes.
Makes 9 3x3-inch servings OR 6 3x4.5-inch servings (in my house!)
Recipe provided by Kim Dwyer - Glidden, WI
Fresh crab meat is sold in one pound plastic containers and can be kept for about 4-5 days in the refrigerator.
Pasteurized crab meat is in a sealed can and can be kept for several months if properly refrigerated.
Includes: (3) lbs. Fresh Jumbo Lump Crab Meat
Known for its sweet taste and hearty texture, the meat from the blue crab is a true taste sensation. "Jumbo Lump" is the premium grade of crab meat which consist of whole lumps of white meat from the body of the crab with absolutely no shell or cartilage. Use it in recipes where appearance is important. Delicious in crab imperial and crab salad.
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