Crab Supreme

Name: Crab Supreme
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 3 Tbsps butter, divided; 1 teaspoons chili powder; 227 grams fresh or canned crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked; 2 Tbsps dry bread crumbs; 1 Tbsp all-purpose flour; 59 milliliters diced green pepper; 79 milliliters mayonnaise; 177 milliliters milk; 1 small onion, finely chopped; 1 Dash paprika; 1 Dash hot pepper sauce; 0 teaspoons salt

Need a pescatarian main course? Crab Supreme could be an excellent recipe to try. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 18g of protein, 33g of fat, and a total of 424 calories. This recipe serves 3. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of dash pepper sauce, mayonnaise, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

In a small saucepan, saute onion and green pepper in 2 tablespoons butter. Stir in flour until blended; gradually stir in the milk.

Ingredients you will need

Green Pepper

Butter

All Purpose Flour

Onion

Milk

Equipment you will use

Sauce Pan

Add chili powder and salt. Bring to a boil; cook and stir for 1 minute or until thickened.

Ingredients you will need

Chili Powder

Salt

Remove from the heat; stir in the crab, mayonnaise and hot pepper sauce.

Ingredients you will need

Hot Sauce

Mayonnaise

Crab

Transfer to a greased shallow 1-qt. baking dish. Melt the remaining butter and toss with bread crumbs.

Ingredients you will need

Breadcrumbs

Butter

Equipment you will use

Baking Pan

Sprinkle over crab mixture.

Ingredients you will need

Crab

Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Equipment you will use

Oven

Sprinkle with paprika.

Ingredients you will need

Paprika

Equipment

Sauce Pan

Baking Pan

Oven

Ingredients

Servings:

3Tbsps

butter, divided 1teaspoons

chili powder 227grams

fresh or canned crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked 2Tbsps

dry bread crumbs 1Tbsp

all-purpose flour 59milliliters

diced green pepper 79milliliters

mayonnaise 177milliliters

milk 1small

onion, finely chopped 1Dash

paprika 1Dash

hot pepper sauce 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.

Chateau Ste. Michelle Indian Wells Chardonnay Wine

"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau