Sumptuous Crab Imperial

• 1 pound Lump Backfin Crab Meat
• 1 cup Real Mayonnaise, Divided
• 1 teaspoon Melted Butter
• 1 whole Egg, Beaten
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Dried Crushed Parsley Flakes
• 1/2 Tablespoons Seafood Sesoning Blend (Old Bay, Phillips, Wye River)
• 1 pinch Ground Black Pepper
• 1 teaspoon Bottled Capers, Drained
• 1/2 teaspoons Fresh Lemon Juice
• 3 Tablespoons Heavy Cream
• 1/2 teaspoons Seafood Seasoning Blend
• 1/2 teaspoons Worcestershire Sauce

1. The crab casserole base and the Imperial Sauce may be made ahead and refrigerated separately; if refrigerating prior to making later or the next day (no more than that!
2. ), then add a few minutes to the base baking time.
3. Preheat oven to 350 degrees F.
4. The 4 servings may be made in four (4) broiler- and oven-safe single-serving ramekins or in one larger baking dish (I use a round ceramic one that is about 8 in diameter).
5. Base: Carefully drain the liquid from the pound container of lump crab meat and very gently place it in a mixing bowl, careful to not break lumps much.
6. Remove any shell or cartilage.
7. Set aside.
8. In a separate medium mixing bowl, mix 1/2 cup of the mayonnaise with the melted butter, beaten egg, teaspoon of lemon juice, teaspoon of Worcestershire sauce, parsley flakes, 1 1/2 teaspoons (1/2 tablespoon) of your preferred seafood seasoning blend, pepper and the capers.
9. Blend the mixture well.
10. Immediately pour the mixture over the lump crab meat and, using a large spatula or spoon, very gently incorporate the mixture into the crab.
11. If using single-serve ramekins, carefully divide the base crab casserole evenly into all four of them or place the entire crab casserole base into a small baking dish (base should be about an inch deep).
12. Bake the four ramekins at 350F for about 15 minutes or one larger baking dish for about 25 minutes.
13. The base sould be just heated through and set do not overbake (remember, crab meat is packaged already fully cooked).
14. No salt needed in this dish as the seasoning is salty.
15. Imperial Sauce Topping: While the crab casserole base is baking, mix together the remaining 1/2 cup of mayonnaise, 1/2 teaspoon of lemon juice, heavy cream, 1/2 teaspoon of preferred classic seafood seasoning blend, and 1/2 teaspoon of Worcestershire sauce.
16. When the bases are baked, turn oven off and turn on broiler (if you have a choice, select High setting).
17. Give the Imperial Sauce a final good stirring and then evenly coat the entire top of the crab base(s) with it.
18. Broil the sauce-covered crab casseroles about 3 minutes, until topping is bubbly and has a few browned spots.
19. Serve immediately.
20. This is wonderful with steamed basmati rice and a simple salad (or roasted asparagus in a simple vinaigrette served hot or room temperature).
21. The individual ramekins are optimal for using as 1/2 of a classic Surf and Turf presentation (with a small filet mignon cut of beef!)

lump backfin, mayonnaise, butter, egg, lemon juice, worcestershire sauce, parsley flakes, sesoning, ground black pepper, capers, lemon juice, heavy cream, blend, worcestershire sauce

Taken from tastykitchen.com/recipes/main-courses/sumptuous-crab-imperial/ (may not work)