Florey'S Crab Imperial

• 1 lb. backfin crabmeat
• 1/4 tsp. dry mustard
• 3 Tbsp. mayonnaise
• 3 Tbsp. whipped cream cheese
• 3/4 c. bread crumbs
• 1 Tbsp. fresh chopped parsley
• dash of garlic powder
• dash of cayenne pepper
• 1/4 c. grated mild Cheddar cheese
• salt to taste
• individual baking crab shells (optional)
• fresh ground pepper

1. Combine bread crumbs, salt, pepper, parsley and garlic powder (this is the topping).
2. Blend mayonnaise, cream cheese, mustard and cayenne pepper.
3. Fold crabmeat into mixture.
4. Spread mixture with crab shells (if using shells, coat with butter) or a 7 x 11-inch shallow pan or casserole dish.
5. Top with crumb mixture then the Cheddar cheese.
6. Bake for approximately 20 minutes at 375u0b0, or until slightly brown and bubbly.
7. Garnish with lemons and serve immediately.
8. A good Chardonnay would make a nice accompaniment.

backfin crabmeat, dry mustard, mayonnaise, whipped cream cheese, bread crumbs, parsley, garlic, cayenne pepper, cheddar cheese, salt, crab shells, fresh ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420437 (may not work)