Layered Crab Imperial

Name: Layered Crab Imperial
Ingredients: 12 lb unsalted butter; 1 12 lbs fresh lump crabmeat, picked over; 12 cup diced onion; 12 cup diced green pepper; 12 cup diced celery; 1 teaspoon minced garlic; 1 teaspoon ground black pepper; 1 teaspoon salt; 1 teaspoon thyme; 2 teaspoons Worcestershire sauce; 1 teaspoon ground mustard; 1 teaspoon Tabasco sauce; 2 cups shredded sharp cheddar cheese; 16 eggs; 4 14 pints milk (U.S. pints 68 fluid ounces); 30 slices white bread

16 ingredients

8 steps

Ingredients

12 lb unsalted butter
1 12 lbs fresh lump crabmeat, picked over
12 cup diced onion
12 cup diced green pepper
12 cup diced celery
1 teaspoon minced garlic
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon thyme
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1 teaspoon Tabasco sauce
2 cups shredded sharp cheddar cheese
16 eggs
4 14 pints milk (U.S. pints 68 fluid ounces)
30 slices white bread

Directions

1

Preheat oven to 350F.
2

Melt butter in saute pan.
3

Add celery, onions, peppers, seasonings and spices and cook for about 4 minutes; set aside.
4

Trim crust from bread slices and line bottom of a 20 3/4-inch by 12 1/2-inch pan.
5

Cover with a layer of crabmeat, followed by a layer of vegetable mixture and a layer of cheese.
6

Top with remaining bread slices.
7

Whisk eggs and combine with milk, pour over bread.
8

Bake at 350F degrees for approximately 1 hour or until top is slightly brown.