Summer dinner

I make crabcakes a lot. We love them but sometimes it’s fun to do something a little different. I made crab imperial last weekend – we forgot how much we liked it! Excellent with skillet corn.

Crab Imperial

  • 1 lb crabmeat
  • 1/2 TB pimiento, chopped
  • 1/2 TB red pepper, chopped
  • 1 TB butter
  • Cream sauce
    • 4 TB butter
    • 4 TB flour
    • 1 cup milk
  • 1 egg yolk
  • 1/4 tsp dry mustard
  • 1 tsp capers
  • 1 cup mayonnaise (divided)
  • paprika

Preheat oven to 375. Saute pimiento and pepper in 1 TB butter.

Make cream sauce by combining 4 TB butter and flour over medium heat in a saucepan. When thick, gradually stir in milk, whisking until sauce is smooth and thick. Remove from heat and stir in pimiento and pper, egg yolk, mustard, capers and Worcestershire. Mix in 3/4 cup of mayonnaise. Gently fold crab into mixture and divide between shells or ramekins. Top with remaining mayo and sprinkle with paprika.

Bake at 375 for 30 – 35 minutes. NOTE: These can be made ahead and refrigerated until ready to heat.

Skillet corn

  • 4 – 6 ears of corn, kernels cut from the cob
  • 1/2 red onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 2 TB olive oil
  • 2 TB butter
  • minced fresh herbs of your choice (I used basil, parsley and chives from the garden)

Heat olive oil in a skillet over medium heat.  Add onion and saute until soft, about 5 minutes.  Add pepper and cook an additional 2 minutes.  Add butter and corn and cook, stirring occasionally for 8 – 10 minutes.  Add salt, pepper and minced herbs.  Serve hot.

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