Crab Imperial (Baltimore Style)

• 1 lb crabmeat (lump or backfin)
• 4 tablespoons butter (1/2 stick, unsalted)
• 2 teaspoons shallots (chopped very fine or minced)
• 2 tablespoons flour
• 3/4 cup half-and-half
• 1/8 teaspoon white pepper
• 1/8 teaspoon ground mace
• 2 tablespoons sherry wine
• 3 tablespoons mayonnaise
• 2 egg yolks (well beaten)
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• paprika (sprinkle on top)

1. Preheat oven to 450 degrees F.
2. Melt butter in a heavy small saucepot over medium heat. Add shallot and stir until very lightly browned, about 5 to 8 minutes.
3. Blend in flour, white pepper and mace and stir 1 to 2 minutes.
4. Add half-and-half, egg yolks, dry mustard, Worcestershire sauce, and sherry and cook until thick and smooth, about 3 to 4 minutes.
5. Remove from heat and stir in mayonnaise, lemon juice and salt, and gently fold crabmeat into sauce, being careful not to break up chunks.
6. Fill either shells, oven-proof shells, ramekins, or small oven-proof bowls.
7. Sprinkle tops with paprika.
8. Place onto a cookie sheet and bake until mixture is bubbling, about 12 to 15 minutes, and serve immediately.

crabmeat, butter, shallots, flour, white pepper, ground mace, sherry wine, mayonnaise, egg yolks, dry mustard, worcestershire sauce, salt, lemon juice, paprika

Taken from www.food.com/recipe/crab-imperial-baltimore-style-340242 (may not work)