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Crabmeat Imperial
  • 1 pound lump crabmeat, picked over to remove any shell and cartilage*
  • 1/2 cup scallions, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 1/4 cup chopped pimentos
  • 1 egg yolk
  • 1 teaspoon dry mustard
  • 4 artichoke hearts, coarsely chopped
  • 2 tablespoons paprika
  • 1 cup mayonnaise
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup seasoned bread crumbs
  • Salt and black pepper

Preheat oven to 375 degrees. In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika and one-half cup of the mayonnaise. Stir until well-mixed and season with salt and pepper to taste.

Spoon the crabmeat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise. Sprinkle Parmesan and bread crumbs on top and bake in the hot oven for 15 to 20 minutes until heated through. Serve immediately.

*One pound of blanched crawfish tails can be substituted for the crabmeat. Makes four servings.

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417 Royal Street
In the French Quarter
New Orleans, LA 70130
Phone: (504) 525-9711 | Fax: (504) 525-2302




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