CRAB IMPERIAL WITH CROSTINI

Crab Imperial with Crostini

Ingredients

• 5 tablespoons butter
• 3 tablespoons flour
• 2 cups heavy cream
• 1 pound drained crab meat
• ½ cup panko bread crumbs
• ½ cup finely chopped red bell pepper
• ¼ cup finely chopped sweet onion such as Vadalia
• ¼ cup chopped fresh parsley divided
• 2 tablespoons sherry
• 2 tablespoons lemon juice
• 1 ½ teaspoons Worcestershire sauce
• ½ teaspoon paprika
• 1 teaspoon dry mustard
• ½ teaspoon cayenne pepper
• ¼ teaspoon Kosher salt
• Few grinds black pepper
• 1 demi-ciabatta or baguette, sliced on the bias
• Extra virgin olive oil, to brush on sliced bread

FOR THE TOPPING

• 3 tablespoons butter melted
• ½ cup panko bread crumbs
• ½ teaspoon paprika

Instructions

Preheat oven to 400 degrees.In a medium to large pot over medium heat, melt butter and add flour. Cook for two minutes and add cream. Stir often for about 7-10 minutes until thick. Remove from heat.Add crab meat, bread crumbs, red pepper, onion, half the parsley (other half gets sprinkled on after it comes out of the oven), sherry, lemon juice, Worcestershire sauce, paprika, dry mustard, cayenne, salt and pepper. Mix to combine and divide evenly between six shallow 6-ounce ramekins. Place on a baking sheet.To prepare the topping: In a small bowl, combine butter, bread crumbs and paprika and divide evenly by sprinkling over each ramekin.Bake for 20 minutes until hot and bubbly.While crab is cooking, brush sliced bread with oil and bake on sheet pan for about five minutes. Try to time it so both come out at the same time. Sprinkle remaining parsley over the top of each ramekin.Serve crostini with the hot crab Imperial.