Crab Imperial in Shells
Crab Imperial in Shells

Preparation time 15 minutes

Total time: 45 minutes

Ingredients

Crab

  1. 15 mL (1 tbsp.) butter
  2. 1 shallot, chopped
  3. 15 mL (1 tbsp.) all-purpose flour
  4. 125 mL (1/2 cup) 35% cream
  5. 170 g snow crab meat (or one 170-g packet of crab meat)
  6. 1/2 red pepper, diced
  7. 30 mL (2 tbsp.) panko breadcrumbs
  8. 15 mL (1 tbsp.) chopped fresh chives
  9. Salt and pepper, to taste

Breadcrumbs

  1. 125 mL (1/2 cup) panko breadcrumbs
  2. 15 mL (1 tbsp.) butter
  3. 2.5 mL (1/4 tsp.) paprika

Directions

  1. Place rack in middle position and preheat oven to 200 °C (400 °F).
  2. In 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.
  3. Stir in cream, bring to a boil, then reduce heat. Simmer for 2–3 minutes, stirring constantly until mixture thickens. Remove from heat.
  4. Add remaining crab ingredients and mix well.
  5. Divide the mixture into ramekins and place on a baking sheet. Set aside.
  6. In a small bowl, mix all breadcrumb ingredients into a sandy texture. Sprinkle the breadcrumb mix on top of the ramekins.
  7. Bake for 15–20 minutes or until the centre bubbles, then serve with croutons.

Can be frozen
Keeps in the refrigerator for 2 to 3 days

Such a simple recipe, yet perfect for special occasions! Ideal when cooking for yourself or to enjoy with family and friends.

Photograph: Justine Marc-Aurèle

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