Main Dishes

Brunch Crab Imperial

Saving rating...Saving rating...Saving rating...Saving rating...Saving rating... (Not Rated Yet)


Crab Imperial Filling


1. For the Crab Imperial filling, pick over crab meat removing any shell or cartilage.

2. In a medium heavy saucepan, melt butter over medium heat; add carrots, celery, parsley, and nutmeg.

3. Cook, stirring frequently, until vegetables are tender. Add pepper and salt, mixing well.

4. Stir in heavy cream; reduce heat, and simmer for 10 minutes. Add crab meat, mixing gently.

1. In a large heavy skillet or saucepan, poach eggs in simmering water and vinegar over medium heat to desired doneness, about 3 minutes.

2. Pan-fry Canadian bacon in a lightly greased medium heavy skillet about 1 minute per side.

3. Arrange a slice of Canadian bacon on each toasted English muffin half.

3. Spoon Crab Imperial over bacon, dividing evenly.

4. Top each with a poached egg and then with hollandaise sauce.

5. Sprinkle each lightly with paprika and serve immediately.