TWA CRAB IMPERIAL

Description:
Wonderful Crab appetizer that we served coast to coast.
One direction was the Coquille St. Jacque and the return direction was the Crab Imperial both were incredible.  

Ingredients:

CRAB IMPERIAL
Yeilds 14 -   3 oz. portions

Quantity  Ingredients
2lbs. 8oz. lump crab meat
4oz.        butter
1 1/2 oz. sauterne wine
1 1/2 oz  pale dry sherry
1 oz.      cornstarch
Pinch      MSG (optional)
Pinch      white pepper
Pinch     rosemary
Pinch      mace
To Taste salt

Directions:
1.   Dice crab into bite-sized pieces and saute in butter.   Heat until crab meat is no longer opaque.   Canned crab meat can be used. In this case heat just until warm.
2.   Mix cornstarch with wines. Add to crab.
3.   Add seasonings.   Heat for 3 minutes, stirring constantly.
4.   Place 2 - 3 oz. of the filling into a natural crab shell ( or ramekin).
5. Top with mixture of bread crumbs.
6. Bake just until browned & set.   Don’t overbake.
7. Garnish with pareley & lemon wedge.
Can be made the day before and baked just before serving.

Number Of Servings:Yeilds 14   - 3oz. servings