Creamy Crab Imperial

Ingredients

• 1 lb fresh lump crab meat
• 1/2 cup full-fat mayonnaise
• 1 large egg, beaten
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp Old Bay seasoning
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp finely diced red bell pepper
• 1 tbsp fresh parsley, chopped
• 2 tbsp butter, melted
• 1/4 cup breadcrumbs
• Pinch of paprika

Instructions

1. 1

   Preheat your oven to 375°F. Lightly butter four small ramekins or one medium baking dish.

2. 2

   Pick through the crab meat gently with your fingers to remove any stray shell pieces.

3. 3

   In a mixing bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, black pepper, and lemon juice. Stir until smooth.

4. 4

   Add diced red bell pepper and parsley, then gently fold in the crab meat, keeping the lumps as intact as possible.

5. 5

   Spoon the filling into the prepared ramekins or baking dish without packing it down too tightly.

6. 6

   Mix melted butter with breadcrumbs and a pinch of paprika. Sprinkle lightly over the top of each dish.

7. 7

   Bake for 18 to 22 minutes until the top is golden brown and the edges are just beginning to bubble. The center should be set and not jiggly.

8. 8

   Remove from the oven and let rest for 3 to 4 minutes before serving.