Crab Imperial and Stuffed Orange Roughy

Serves 2-3

Joy

Everyone’s Favorite! The rich topping is optional.

ingredients

Crab Imperial

1 lb. lump crab-meat**
1/2 cup mayonnaise
1 tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. Old Bay seasoning
1/4 tsp. salt
1/2 tsp cayenne pepper
1/2 tsp. dry mustard
1 egg, beaten
1/2 cup fresh breadcrumbs
1 tsp. paprika
3 tbsp. butter

Imperial Topping

1 8 oz. pkg. cream cheese
1/4 cup sour cream
2 tbsp. butter, melted

directions

Crab Imperial

1
Preheat oven to 400°
2
In medium bowl combine crab, mayonnaise, lemon, Worcestershire, seasonings and egg. Mix thoroughly.
3
In an 8 inch pie plate spread mixture and lightly coat with bread crumbs. Sprinkle with paprika. Dot with butter.
4
Bake in preheated oven for 20 minutes.

Topping

Melt butter and cheese in a double boiler. Add sour cream. Remove from heat. Beat with wire whisk until smooth. Pour over crab mixture. Bake an additional 5-10 minutes or until slightly browned.

Imperial Stuffed Orange Roughy

1
Add to above Ingredients: 3-4 Orange Roughy fillets and 1/2 stick melted butter
2
Arrange fillets in broiling pan and brush with melted butter. Broil on 1 side only for 5-6 minutes. Turn and top with uncooked crab imperial. Bake 10 minutes at 400°. Pour imperial sauce on top and bake an additional 5-10 minutes or until lightly browned on top.