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Imperial Crab Casserole

Pat Duran
  • 30 minutes
  • Serves 6

INGREDIENTS

1 lb

Lump crabmeat, jumbo

1/4 cup

Parsley

1/2 cup

Red bell pepper, fine

1/4 cup

Yellow onion, fine

2 cups

Heavy cream or evaporated milk

1 tsp

Paprika and ground mustard powder

2 tbsp

Sherry and fresh lemon juice

1 1/2 tsp

Worcestershire

3 tbsp

All purpose flour

1/2 tsp

Cayenne pepper

1

Kosher salt and ground black pepper

1 cup

Panko bread crumbs

1/2 cup

Butter, unsalted