Baked Louisiana Blue Crab Imperial With Sauteed Pea Shoots Recipe

• 1 c. homemade mayonnaise
• 2 Tbsp. finely minced green bell pepper
• 2 Tbsp. finely minced red bell pepper
• 1 Tbsp. chopped shallots
• 1 Tbsp. chopped parsley
• 1 1/2 tsp chopped tarragon
• 1/2 tsp salt
• 1/4 tsp freshly-grnd white pepper
• 1 1/2 c. jumbo lump crabmeat picked over to remove any shell and cartilage
• 2 Tbsp. caviar - (to 4)
• 1/4 c. bread crumbs
• 1/4 c. finely-grated Parmesan
• 2 Tbsp. butter
• 1/2 lb fresh pea shoots
• 1/4 tsp salt

1. Preheat oven to 375 degrees.
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 mix, being careful not to break up the lumps, then carefully mix in the caviar till just mixed.
4. Divide the crabmeat among 4 scallop shells or possibly shallow ramekins.
5. Sprinkle 1 Tbsp.
6. each bread crumbs and cheese on top of each and bake till warmed through and browned on top, about 12 to 15 min.
7. In a large skillet heat the butter, then saute/fry the pea shoots till slightly wilted but still bright green, about 30 seconds.
8. Season lightly with salt and set aside.
9. Remove the crabmeat shells from the oven and place on 4 plates, and surround with the pea shoots.
10. This recipe yields 4 servings

mayonnaise, green bell pepper, red bell pepper, shallots, parsley, tarragon, salt, white pepper, jumbo lump crabmeat, caviar , bread crumbs, parmesan, butter, fresh pea shoots, salt

Taken from cookeatshare.com/recipes/baked-louisiana-blue-crab-imperial-with-sauteed-pea-shoots-75011 (may not work)