Kumama's Imperial Crab
Indulge in the luxurious flavors of "Kumama’s Imperial Crab," a decadent seafood dish that is perfect for special occasions or a refined dinner at home. This recipe showcases tender, sweet fresh crab meat enveloped in a creamy Parmesan béchamel sauce infused with Dijon mustard, bright lemon juice, and fresh parsley. Topped with a golden layer of paprika-seasoned breadcrumbs for a delightful crunch, this dish is baked to perfection in individual ramekins, ensuring a restaurant-worthy presentation. With a prep time of just 20 minutes, this elegant baked crab recipe is surprisingly easy to make, bringing the rich flavors of the ocean right to your table. Perfect as a starter or the star of your meal, serve it with a crisp green salad or warm crusty bread for a meal that’s sure to impress.
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Ingredients
- 500 grams Fresh crab meat (lump or claw)
- 50 grams Unsalted butter
- 30 grams All-purpose flour
- 250 ml Whole milk
- 100 ml Heavy cream
- 50 grams Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Paprika
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 100 grams Breadcrumbs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux.
Step 3
Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue cooking for 3-4 minutes until the mixture thickens and becomes smooth.
Step 4
Stir in the heavy cream, Parmesan cheese, Dijon mustard, salt, and black pepper. Cook for another minute, then remove the saucepan from heat.
Step 5
Add the crab meat, lemon juice, and chopped parsley to the béchamel sauce, folding gently to combine. Be careful not to break the delicate crab meat.
Step 6
Divide the crab mixture evenly into individual baking dishes or ramekins, filling them about 3/4 full.
Step 7
In a small bowl, mix the breadcrumbs with paprika and olive oil until evenly coated. Sprinkle this breadcrumb mixture over the top of each dish to create a crispy topping.
Step 8
Place the ramekins on a baking tray and bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and bubbling.
Step 9
Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
| Serving size | (1035.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1845.7 |
| Total Fat 93.1g | 0% |
| Saturated Fat 44.3g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 456.4mg | 0% |
| Sodium 5746.9mg | 0% |
| Total Carbohydrate 116.9g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 20.3g | |
| Protein 146.9g | 0% |
| Vitamin D 113.4IU | 0% |
| Calcium 1313.7mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 2347.0mg | 0% |
Source of Calories