Crab Imperial

Photo Courtesy Grace Hallenbeck

Out of my tin of scribbled recipes comes one of my favorites, served as an entrée or used as stuffing for baked fish. Either way, it is indescribably delicious! Try it and let us know what you think!


  • 1# Crab Meat
  • 2T Flour
  • 1t Dry Mustard
  • Few Grains Red Pepper
  • 1/2t Salt
  • 2T Butter
  • 2C Milk
  • 2 Egg Yolks


  • In a bowl, mix together flour, mustard, red pepper, salt. Set aside.
  • Melt butter in a (medium sized) 3-quart pot or sauce pan.
  • Add the dry ingredients and 1-1/2c milk to the pot of melted butter.
  • Stirring, let come to a boil, lower heat and continue to cook 5 minutes.
  • In a separate bowl, beat egg yolks until light.
  • Add 1/2c milk to the egg yolks.
  • Stir this mixture into the sauce and cook 5 more minutes.
  • Add the crab meat into the sauce.
  • Mix thoroughly, gently.
  • Serve in shallow bowls.


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Grace currently hails from the shores of North Carolina, a trial retirement location, where she programs and broadcasts a weekly local news show on (all-volunteer) Radio Hatteras. Homesickness overwhelms her many days. A 50-year resident with a heart for Frederick, Grace attended West Frederick Junior and Frederick High Schools. A de facto paralegal from the days when legal secretaries did much research and writing, Grace worked in private law firms. Other employment included IBM, radio, band music, Montgomery County Attorney’s Office, and a long term position with the Montgomery County Council where she retired as a facilities manager. Grace was a minority practical conservative in a liberal charter government. Notwithstanding that environment, Grace is a resourceful, logical, thrifty, innovative, and independent thinking woman--and a great cook! She has been described as “thorough and meticulous.” Having cut her teeth in local government for 28 years, she is well acquainted with the workings of charter government. Grace will share writings of her amusements and observations...and, yes, recipes!