CRAB IMPERIAL II

By gammy

NICE DISH FOR COMPANY SERVED IN SHELL DISHES

Ingredients

• 1-1/2 POUND CRABMEAT
• 3/4 CUP MAYONNAISE (I USE LIGHT)
• 1 TABLESPOON FRESH LEMON JUICE
• 1-1/2 TEASPOON WORCESTERSHIRE SAUCE
• 1-1/2 TEASPOON OLD BAY SEASONING
• 3/4 TEASPOON SALT
• 3/4 TEASPOON CAYENNE PEPPER
• 3/4 TEASPOON DRY MUSTARD
• 1 EGG BEATEN
• 1/4 FRESH BREAD CRUMBS (I USE
• CORN FLAKE CRUMBS)
• 1-1/2 TEASPOON PAPRIKA
• 1/4 CUP BUTTER

Details

Servings 6

Preparation

Step 1

PREHEAT OVER TO 400 DEGREES
IN A MEDIUM BOWL COMBINE CRAB MEAT, MAYONNAISE, LEMON JUICE, WORCESTERSHIRE SAUCE, OLD BAY SEASONING, SALT, CAYENNE PEPPER, DRY MUSTARD, AND BEATEN EGG. MIX THROUGHLY.
IN A 8" PIE PAN OR INDIVIDUAL SHELL DISHES, SPREAD MIXTURE AND LIGHTLY COAT THE ENTIRE DISH WITH CRUMBS. SPRINKLE WITH PAPRIKA AND DOT WITH BUTTER.
BAKE IN PREHEATED OVEN FOR 20 MINUTES.