Crab Imperial, Baltimore Style

• 4 tablespoons ( 1/2 stick) butter
• 2 tablespoons diced green bell pepper
• 2 tablespoons diced red bell pepper or pimiento
• 1/2 cup chopped mushrooms
• 3/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon Tabasco Sauce
• 1 teaspoon capers, drained and chopped
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Chesapeake seasoning
• 1 pound jumbo lump crabmeat, picked over
• 1 egg, beaten
• 1/4 cup mayonnaise
• Pinch of paprika
• 1 tablespoon chopped parsley

1. Preheat the oven to 350F.
2. Melt the butter in a small skillet and saute the bell peppers and mushrooms until soft.
3. Set aside.
4. Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well.
5. Add the sauteed peppers and mushrooms.
6. Place the crabmeat in a mixing bowl and pour the mixture over it.
7. Toss gently.
8. Spoon the mixture into 4 individual gratin dishes or well-cleaned crab shells.
9. (Place filled shells on a baking sheet.)
10. Bake for 20 to 25 minutes.
11. Meanwhile, prepare the topping: Combine all the ingredients in a small bowl and mix well.
12. Remove the casseroles from the oven.
13. Preheat the broiler.
14. Spoon the topping evenly over each casserole.
15. Place under the broiler for 1 to 2 minutes, or until nicely browned.
16. (If a broiler is unavailable, brown the top in the oven.
17. It will take a bit longer.)
18. Serve immediately.

butter, green bell pepper, red bell pepper, mushrooms, mayonnaise, mustard, worcestershire sauce, tabasco sauce, capers, freshly ground black pepper, chesapeake seasoning, lump crabmeat, egg, mayonnaise, paprika, parsley

Taken from www.cookstr.com/recipes/crab-imperial-baltimore-style (may not work)