Imperial Crab

By knox_bh01

Ingredients

• 2 pounds backfin crabmeat picked for shells
• 2 tablespoons lemon juice
• 2 tablespoons capers
• 1/8 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 1/4 cup butter melted
• paprika
• parsley
• 2 eggs
• 1 1/2 teaspoons Worcestershire sauce
• 1/8 teaspoon thyme
• 1/8 teaspoon oregano
• 3 dashes Tabasco sauce
• mayonnaise (for topping)
• green pepper strips
• pimiento strips

Preparation

Step 1

In large bowl, mix lemon juice, capers, mustard, salt, mayonnaise, eggs, butter, eggs, Worcestershire sauce, thyme, oregano, and Tabasco sauce. Gently mix in crabmeat. Coat a 2-quart casserole lightly with mayonnaise and fill with mixture. Spread a thin layer of mayonnaise over mixture. Sprinkle with parsley and paprika; top with strips of pepper and pimiento. Bake in pre-heated 350 degree oven until hot and bubbly (about 40 minutes).