You know this is a funny play on words, below is the recipe for CRAB ROYALE.
JACQUE ROSES’ CRAB ROYALE
3 packs individual premade mini pie crust. Each package has four (7/8 inch) crust. Bake the crust in a 350 degree oven until golden brown, set aside. 2 tablespoon minced yellow onions, 1/2 tablespoon minced bell pepper, 1/2 tablespoon minced green onions, 1/2 tablespoon minced celery, 1/2 tablespoon minced garlic, 3 tablespoons butter, 2 tablespoons self-rising flour, 1 teaspoon chicken bouillon, 1/4 teaspoon black pepper, 2 cups heavy whipping cream, 1/8 teaspoon mace, 1/4 teaspoon dry mustard, 2 drops hot sauce, 2 egg beaten yolks, 1 pound crabmeat, 4 fresh flat-leaf parsley sprigs, 1/4 cup fresh brown mushrooms.
With a damp paper towel wipe off the mushrooms and thinly slice, add to a bowl chop up the parsley, set aside. In a heavy skillet add the onions, bell pepper, green onions, celery and garlic, saute until tender, and the onions are translucent. Add the flour, bouillon, and pepper to the skillet, stir together. Gradually add the whipping cream continue to stir until everything is mixed well and smooth. In a bowl add the egg yolks and beat well, add the mace and mustard beat again. Temper the egg yolks and add to the skillet. Continue to stir until the egg mixture is fully incorporated. Add the crabmeat and cook for 5-7 minutes. Pour the crabmeat mixture into the baked pie shells, garnish with the sliced mushrooms and parsley when you are ready to serve.