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Crab Supreme

 Crab Supreme
I came across this recipe years ago in an old church cookbook. It's so good, I've even served it for Christmas Eve dinner.
2-3 ServingsPrep: 20 min. Bake: 25 min.


  • 1 small onion, finely chopped
  • 1/4 cup diced green pepper
  • 3 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 pound fresh or canned crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked
  • 1/3 cup mayonnaise
  • Dash hot pepper sauce
  • 2 tablespoons dry bread crumbs
  • Dash paprika


  • In a small saucepan, saute onion and green pepper in 2 tablespoons
  • butter. Stir in flour until blended; gradually stir in the milk. Add
  • chili powder and salt. Bring to a boil; cook and stir for 1 minute
  • or until thickened. Remove from the heat; stir in the crab,
  • mayonnaise and hot pepper sauce.
  • Transfer to a greased shallow 1-qt. baking dish. Melt the remaining
  • butter and toss with bread crumbs. Sprinkle over crab mixture. Bake,
  • uncovered, at 350° for 25-30 minutes or until heated through.
  • Sprinkle with paprika. Yield: 2-3 servings.

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Crab Supreme (continued)

Nutritional Facts: 1 serving (1 cup) equals 431 calories, 34 g fat (11 g saturated fat), 115 mg cholesterol, 772 mg sodium, 11 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.