Maryland Crab Imperial - cooking recipe

Ingredients

4 tablespoons unsalted butter (1/2 stick)
1 small yellow onion, minced
2 tablespoons flour
1/8 teaspoon ground red pepper
1/8 teaspoon white pepper
1/8 teaspoon ground mace
1/2 cup milk
1/2 cup half-and-half
2 tablespoons dry sherry
1/2 cup mayonnaise
1/2 lemon, juice of
salt
1 lb lump crabmeat
paprika

Preparation

Preheat oven to 450 degrees.
Melt 2 tablespoons of butter in heavy small saucepan over medium heat.
Add onion and stir until very lightly browned, about 5 to 8 minutes.
Blend in flour, ground red pepper, white pepper and mace and stir 1 to 2 minutes.
Add milk,half and half, and sherry and cook until thick and smooth, about 3 to 4 minutes.
Remove from heat;stir in mayonnaise, lemon juice and salt; set aside.
Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.
Add crab and cook 1 minute, being careful not to break up chunks.
Gently fold sauce into crab.
Spoon mixture into 5 or 6 cup au gratin dish.
* Recipe can be prepared 2 to 3 hours ahead to this point. Cover tightly with foil and refrigerate immediately.
Sprinkle top with paprika.
Bake until mixture is bubbling and lightly browned, about 12 to 15 minutes.
* If crab has been prepared ahead and chilled, cooking time may increase to 20-25 minutes.
Serve immediately.