Servings: 4

Ingredients:

  • 1 pound Jumbo Lump or Dungeness Crabmeat
  • ¼ t salt
  • ¼ t fresh ground black or white pepper
  • 1 cup thick mayonnaise
  • 1 large egg, lightly beaten
  • 1 teaspoon dry mustard
  • ¼ t paprika

Imperial Topping

  • 1 large egg, lightly beaten
  • ½ c thick mayonnaise
  • Pinch paprika
  • 1 tablespoon chopped fresh parsley

Preparation:

Preheat oven to 350f

  1. Place Jumbo Lump or Dungeness CrabmeatSprinkle the salt and pepper over the cleaned crab meat.
  2. In a separate bowl, mix the mayonnaise, beaten egg, dried mustard and paprika.
  3. Spoon onto crab meat and gently fold the mayo mixture into the crab. Don't break up lumps of crab meat.
  4. Turn crab mixture into four (4) individual bakers such as 5" scallop shells or small ceramic casserole dishes.
  5. Bake in your preheated oven about 1/2 hour, or until mixture is hot and bubbling.
  6. While the crab mixture is baking, prepare the topping. Whisk together the beaten egg, mayonnaise, paprika and parsley. Set aside.
  7. When the crab mixture is hot and bubbly, remove the baking dishes to a wire rack or wooden board, and turn on your broiler.
  8. Spread one-quarter of mayo-egg topping on each little casserole, and cook under the broiler until lightly browned.
  9. Remove from the oven and plate with your choice of side dishes. We like Asparagus and New Potatoes.