Pregnancy Friendly Gluten Free Crab Imperial
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Learn more →Ingredients
4 servings
For the imperial sauce
- 1 lb jumbo lump crab meat, picked over for shells
- 2 tbsp unsalted butter
- ¼ cup green bell pepper, finely diced
- 1 tbsp cornstarch
- ¾ cup whole milk
- ½ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 large egg, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- 1 tsp worcestershire sauce
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For the topping
- ⅓ cup gluten free breadcrumbs
- 1 tbsp unsalted butter, melted
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter four individual ramekins (about 8 oz each) or a 1.5-quart baking dish and set them on a baking sheet.
- 2
Melt 2 tbsp butter in a medium saucepan over medium heat. Add the green bell pepper and cook, stirring occasionally, until softened, about 3–4 minutes.
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