Crab Imperial Casserole

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb crabmeat, picked free of shells
• 1/2 onion, finely diced
• 1/4 cup celery, finely diced
• 1/4 cup fennel, finely diced
• 3 tablespoons butter
• 2 eggs, beaten
• 1/4 cup heavy cream
• 4 tablespoons mayonnaise
• 1/2 teaspoon worcestershire sauce
• 3/4 teaspoon old bay seasoning
• 3/4 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• cayenne, pinch
• 10 ritz crackers, crushed finely
• 1 tablespoon dry sherry
• 1 cup cheddar cheese, blend shredded
• paprika, pinch (smoked paprika if you have it)

Recipe

• 1 saute onion, celery and fennel in 1 tbl. of butter until soft and translucent being careful not to brown much or burn, over med heat about 5 minute add pinches of salt and pepper to taste, remove from heat. add remaining butter and let melt in pan, set aside.
• 2 in medium bowl, whisk eggs with cream and mayo. stir in next 6 ingredients through crackers.
• 3 fold in onion mixture, gently fold in crabmeat, stir in sherry.
• 4 pour into buttered casserole dish, preferably glass dish so you can monitor the browning on the sides, but any dish will do.
• 5 top with shredded cheese and sprinkle with paprika. i used fresh parmesan on top of the cheddar blend for a slight crust.
• 6 bake 20-30 minute at 400 degrees, or until lightly browned and bubbly. enjoy!