Crab Imperial II

Ingredients and Weight:

• 1 large backfin crab (about 2 pounds)
• 8 tablespoons (1 stick) unsalted butter, softened
• 2 small yellow onions, chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 2 (10.75-ounce) cans condensed cream of celery soup
• 1 (10.75-ounce) can condensed cream of mushroom soup
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1/4 cup dry bread crumbs
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Preparation Time:

• 20 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Clean the crab and remove the meat. Flake the crab meat and set aside.
3. In a large skillet over medium heat, melt the butter. Add the onions and sauté until softened. Add the garlic and sauté for 1 minute more.
4. Deglaze the pan with the white wine and let it reduce by half.
5. Stir in the cream of celery, cream of mushroom, mayonnaise, Parmesan cheese, eggs, bread crumbs, and parsley. Season with salt and pepper to taste.
6. Fold in the crab meat.
7. Transfer the mixture to a greased 11x7-inch baking dish.
8. Bake for 20-25 minutes, or until heated through and the top is golden brown.

Nutritional Information:

(Per serving)

• Calories: 345
• Fat: 23g
• Carbohydrates: 26g
• Protein: 24g

Dish Characteristics:

• Creamy and flavorful
• Crabby, yet sophisticated
• Rich and indulgent
• Perfect for a special occasion

User Comments:

• "This was a hit at my dinner party! Everyone loved the rich, creamy sauce and the generous amount of crab meat."
• "I made this for Christmas dinner and it was perfect. The flavor is amazing and it's so easy to make."
• "I've tried many Crab Imperial recipes, but this one is by far the best. The combination of flavors is heavenly."

Special Precautions and Tips:

• Make sure to clean the crab thoroughly before removing the meat.
• If you don't have dry bread crumbs, you can make your own by toasting fresh bread and then crumbling it.
• This dish can also be baked in individual ramekins for a more elegant presentation.