CRAB IMPERIAL

Serves 6 as a main entree course.

Serves 8 to 10 as an appetizer course.

I think Crab Imperial is one of the most elegant crab dishes you can serve. It has a delicious flavor and presents itself well when served in scallop shells. To remain true to the flavor and texture, you

• 1 Lb. Lump crab meat.
• 1/2 Green bell pepper, very finely chopped.
• 1/2 Pimento, very finely chopped.
• 2 Green scallions, finely chopped.
• 2 Tbs. Mayonnaise.
• 1 Tbs. Creole or Dijon mustard.
• 2 Dashes tabasco.
• 1-1/2 Tsp. Worcestershire sauce. [Woosty]
• 1 Tbs. Parsley, finely chopped.
• 1/2 Tsp. Salt, or to taste.
• 1/4 Tsp. Black pepper, or to taste.
• Additional mayonnaise, as needed, to coat top of Imperials.

PREPARATION

1. Pre-heat oven to 350°F.



2. Carefully pick through the crab meat to remove any pieces of shell or cartilage that may be present.



3. Place chopped veggies into a strainer to drain. About 20 minutes.



• When veggies have drained, place in a bowl along with; woosty sauce, tabasco, mustard, mayonnaise, parsley, salt and pepper.



• MIx well to combine.



• Add crab meat and mix gently, so as not to break-up the crab meat lumps.



4. Spoon mixture into your scallop shells. A small ice-cream scoop works wonders here.



• Coat all exposed surfaces of crab with mayonnaise to seal in moisture.



5. Place filled scallop shells on a baking sheet, place in pre-heated oven and bake until tops of Imperials are nicely browned, about 12 minutes.

NOTES

• Crab mixture and filled shells may be prepared up to two hours in advance, covered tightly and refrigerated.



• You may place baked Imperials under a pre-heated broiler, if you desire a browner coating.