Shelly's Recipe

BALTIMORE CRAB IMPERIAL

Category: Fish and Seafood

4 tbsp butter
2 tbsp diced green bell pepper
2 tbsp diced red bell pepper or pimiento
1/2 cup chopped mushrooms
3/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/4 tsp Tabasco Sauce
1 tsp capers, drained and chopped
1/2 tsp freshly ground black pepper
1 tsp Old Bay seasoning
1 lb jumbo lump crabmeat, picked over

Imperial Topping
1 egg, beaten
1/4 cup mayonnaise
Pinch of paprika
1 tbsp chopped parsley

Preheat the oven to 350. Melt the butter in a small skillet and saute the bell peppers and mushrooms until soft. Set aside.

Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.

Place the crabmeat in a mixing bowl and pour the mixture over it. Toss gently. Spoon the mixture into 4 individual gratin dishes or well-cleaned crab shells. (Place filled shells on a baking sheet.) Bake for 20 to 25 minutes.

Topping: Combine all the ingredients in a small bowl and mix well. Remove the casseroles from the oven. Preheat the broiler. Spoon the topping evenly over each casserole. Place under the broiler for 1 to 2 minutes, or until nicely browned. (If a broiler is unavailable, brown the top in the oven. It will take a bit longer.) Serve immediately.