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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