Fresh crab is best for freezing Crab Imperial.
Crab Imperial is a dish made of crab, egg yolks, heavy cream, crisp bell pepper, Worcestershire sauce, shallots and Gruyere cheese. While the exact ingredients may vary by recipe, this basic casserole dish is made of ingredients that freeze well. By following simple freezing guidelines, busy cooks can save time by making Crab Imperial ahead and freezing it. Just pop it into a hot oven for a ready-made elegant meal.
Instructions
1. For the best results, freeze Crab Imperial uncooked rather than cooked. Prepare your favorite recipe utilizing fresh lump crab meat for the best results. Canned crab will be mushier when frozen and re-heated than fresh. Under-sautee ingredients such as shallots or green peppers to keep their texture firm through the freezing and thawing process. Fold all the ingredients together gently, taking care not to over-mix.
2. Line a casserole dish with heavy foil, allowing extra overlap to cover the top of the casserole. Fold the Crab Imperial into the dish and spread to all the sides, eliminating air bubbles. Fill the dish to half its height to allow headroom for food expansion. Fold the foil over the food and seal the edges. Freeze the dish until solid, then remove the frozen Crab Imperial from the dish and store in a large zip lock freezer bag.
3. Reheat the Crab Imperial in the same dish. Bake the frozen dish uncovered at 400 degrees Fahrenheit until heated all the way through, about one to two hours depending on size. To thaw before baking, allow the dish to stand overnight in the refrigerator. Follow the cooking instructions as directed in the recipe, adding 15 minutes to the cooking time.
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