Maryland Imperial Crab Casserole
Ingredients:
1 pound of Lump crab meat, cleaned and drained
1/2 cup of butter
2 Tablespoons of flour
1 cup of cream
2 egg yolks
1/8 teaspoon of salt
1 Tablespoon of Old Bay Seasoning
1 teaspoon of horseradish
2 Tablespoons of sherry
1 small package of slivered almonds
1 cup of bread crumbs mixed with enough butter to make a paste
Directions:
Carefully separate lumps of crabmeat and remove any shell or cartilage. Place in a shallow baking dish.
Melt butter. Add flour, making a smooth paste. Add cream and bring mixture slowly to a boil. Simmer for about 2 minutes.
Add well beaten egg yolks, salt, Old Bay, horseradish and sherry. Cook over low heat for 3 extra minutes. Pour over crabmeat.
Crush a cup of croutons. Mix these with a small package of slivered almonds and enough melted butter to make a paste. Spread top of mixture with paste and bake at 350 degrees until brown.
