INGREDIENTS
1 lb jumbo lump crabmeat
½ cup Hellman’s Mayonnaise
1 teaspoon sugar
1 teaspoon Old Bay seasoning
1 teaspoon Italian parsley finely chopped
1 large egg lightly beaten lightly beaten (for a richer version use two egg yolks)
½ teaspoon lemon juice
Old Bay sprinkle on top of the finished crab imperial before baking
DIRECTIONS
Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
Place portions in the baking dish of your choice, using ramekins or small casserole dishes.
Sprinkle tops of crab imperial with Old Bay or paprika.
Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly. §
