Crab Imperial with Red Pepper Recipe

Step 1In a saucepan, melt 2 tablespoons of the butter over moderate heat. Stir in the flour to make a paste. Gradually whisk in the milk until smooth and simmer, whisking, until the sauce thickens. Reduce the heat to low and cook, whisking, until no floury taste remains, about 7 minutes. Season the béchamel with salt and pepper. Cover and remove from the heat.

Step 2In a skillet, heat the oil. Add the onion and cook over moderate heat until translucent. Add the bell pepper and cook until softened, 5 minutes. Season with salt and pepper.

Step 3In a stainless steel bowl, whisk the egg yolks with the lemon juice. Set the bowl over (not in) a saucepan of simmering water and whisk constantly until thickened, 2 minutes; remove from the heat and slowly whisk in the 6 tablespoons of melted butter until a smooth sauce forms. Fold in the béchamel and lemon zest. Season with salt, pepper, and hot sauce.

Step 4Preheat the broiler. Set one rack 6 inches from the heat and another rack 10 inches from the heat. Butter a 9- by 9-inch ceramic baking dish. In a bowl, combine the crabmeat, onion, and bell pepper. Gently fold in the sauce. Scrape into the prepared baking dish. Broil on the upper rack for 3 minutes, until browned. Transfer the baking dish to the lower rack and broil for 4 minutes longer, until hot throughout. Serve with baguette toasts.

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

Crab Imperial with Red Pepper

Ingredients

Directions

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