Crabmeat Imperial From Commander'S Palace

• 2 cups onions, minced
• 1 cup bell pepper, minced
• 1 1/2 cups celery, minced
• 1 1/2 cups green onions, tops only, minced
• 1 tablespoon butter
• 1/2 teaspoon pepper
• salt
• 1 teaspoon garlic powder
• 1 cup pimentos, minced (drained well)
• 1 cup mayonnaise
• 1/4 cup creole mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Tabasco sauce
• 3 lbs lump crabmeat (free of shells)
• mayonnaise, for topping
• paprika

1. Preheat oven to 350u0b0F.
2. In a large skillet, saute onions, bell pepper, celery, and green onions in melted butter.
3. Add salt, pepper, garlic powder, and pimento. Saute for about 15 minutes.
4. Remove from heat and add mayonnaise, mustard, Worcestershire, and Tabasco. Let cool.
5. In large mixing bowl, ladle sauce over crabmeat and fold gently with hands to coat crabmeat.
6. Using your hands, fill individual casserole pans or large shells with crabmeat. Thinly coat the top with mayonnaise. Sprinkle with paprika.
7. Bake until bubbly.

onions, bell pepper, celery, green onions, butter, pepper, salt, garlic, pimentos, mayonnaise, creole mustard, worcestershire sauce, tabasco sauce, lump crabmeat, mayonnaise, paprika

Taken from www.food.com/recipe/crabmeat-imperial-from-commanders-palace-129466 (may not work)