Crab Imperial is a rather old-fashioned dish, which is now very expensive due to the very high price of crabmeat these days.  This version is adapted from The Williamsburg Cookbook, and made 2 servings which we enjoyed on New Year’s Eve with Sourdough Baguettes with Keto Flour , salad, and champagne.  It took about 45 minutes.

The next time we might make the cream sauce a bit thinner.

½ lb. of crabmeat (I used lump)

1 Tbs. chopped roasted red pepper

2 Tbs. butter

2.5 Tbs. all-purpose flour

½ cup whole milk

¼ tsp. salt

1 egg yolk

1/8 tsp. mustard powder

½ rounded tsp. capers, chopped

¾ tsp. Worcestershire sauce

1 tsp. brandy

6 Tbs. mayonnaise

Salt and pepper to taste

Preheat the oven to 375 degrees.

Make a cream sauce by melting the butter over medium heat in a small saucepan, adding the flour, and cooking the flour for a couple of minutes, stirring frequently.  Whisk in the milk and salt and cook until the mixture thickens.  Remove from the heat and allow to cool.

In a medium bowl put the roasted red pepper, egg yolk, mustard powder, capers, Worcestershire sauce and cooled cream sauce.  Mix well.  Add the mayonnaise and mix well.  Last add the crab, and stir gently to combine without breaking up the lumps.  Add salt and pepper to taste.

Divide the mixture over two oven-proof ramekins and bake for about 30 minutes until golden brown.  Serve with a good bread.