Crab Imperial

Name: Crab Imperial
Ingredients: 1 lb backfin jumbo lump crab meat; 4 tablespoons mayonnaise (do NOT use low-fat); 1 teaspoon Worcestershire sauce; 3/4 teaspoon salt; 1 egg, slightly beaten; 2 tablespoons chopped green peppers, sauteed; 2 tablespoons chopped pimiento, drained; Casserole Topping; 1 egg yolk; 2 tablespoons mayonnaise (do NOT use low-fat); 1/8 teaspoon Old Bay Seasoning

11 ingredients

10 steps

Ingredients

1 lb backfin jumbo lump crab meat
4 tablespoons mayonnaise (do NOT use low-fat)
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 egg, slightly beaten
2 tablespoons chopped green peppers, sauteed
2 tablespoons chopped pimiento, drained
Casserole Topping
1 egg yolk
2 tablespoons mayonnaise (do NOT use low-fat)
1/8 teaspoon Old Bay Seasoning

Directions

1

Gently go through the lump crab meat for any shell fragments. Set crab meat aside.
2

Mix mayonnaise, Worcestershire sauce, salt and egg together until well blended.
3

Fold in the sauteed peppers and drained pimentos.
4

Very carefully, fold in the crab meat lumps until coated with mayonnaise mixture.
5

Place in buttered casserole dish.
6

Casserole Topping:.
7

In small bowl, mix together the egg yolk and the mayonnaise.
8

Now spoon on top of the casserole filled with crab mixture.
9

Sprinkle the Old Bay seasoning on top.
10

Bake 350 degrees for 25 minutes or until browned. May serve with lemon wedges.