Emeril'S Crab Imperial

• 1 1/2 cups lump crabmeat, picked over to remove any shell and cartilage
• 1 cup homemade mayonnaise
• 2 tablespoons finely chopped green bell peppers
• 2 tablespoons finely chopped red bell peppers
• 1 tablespoon minced shallot
• 1 tablespoon minced parsley
• 1 1/2 teaspoons minced tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 -4 tablespoons black caviar
• 1/4 breadcrumbs
• 1/4 finely grated parmesan cheese
• 1/2 lb fresh pea shoots
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt

1. Preheat oven to 375u0b0F.
2. In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt and white pepper.
3. Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.
4. Divide the crabmeat among 4 shallow ramekins.
5. Sprinkle 1 tablespoon each breadcrumbs and cheese on top of each and bake until warmed through and browned on top, about 12-15 minutes.
6. Saute the pea shoots in oil for 1-2 minutes,season with salt, remove. Serve alongside the crab.

lump crabmeat, mayonnaise, green bell peppers, red bell peppers, shallot, parsley, tarragon, salt, white pepper, breadcrumbs, parmesan cheese, fresh pea shoots, vegetable oil, salt

Taken from www.food.com/recipe/emerils-crab-imperial-90618 (may not work)