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Alice's Crabmeat Imperial

Alice’s Crabmeat Imperial

Alice's Crabmeat Imperial
Alice’s Crabmeat Imperial
Alice's Crabmeat Imperial
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Recipe By:
Alice's Crabmeat Imperial
Ingredients
  • 1 T. olive oil
  • ¾ c. finely diced yellow onions
  • 2 T. minced shallot
  • ¼ c. finely diced red peppers
  • ¼ c. finely diced yellow peppers
  • ¼ c. finely diced celery
  • 1 t. salt
  • ½ t. red pepper
  • 1 lb. jumbo lump crabmeat, drained and picked
  • 1 T. minced garlic
  • 2 T. minced parsley
  • ¼ c. chopped green onion
  • 1 c. mayo
  • 2 T. creole mustard
  • 1 t. Tabasco
  • ¼ c. dried fine bread crumbs
  • ½ t. creole seasoning
  • 2 T. chopped chives, garnish
Instructions
  1. Preheat oven 400. In large sauté pan, heat olive oil. When pan is smoking hot, add onions, shallots, peppers, celery, salt and pepper. Cool 5 minutes or until veggies are soft.
  2. Add crabmeat, garlic, parsley and green onion. Saute 1-2 minutes. Careful not to break up crabmeat. Remove from heat and let cool 30 minutes.
  3. In mixing bowl, combine crabmeat mixture with ¾ c. of mayo, mustard and Tabasco. Mix well.
  4. Spoon mixture into individual baking dishes.
  5. In mixing bowl, combine bread crumbs and remaining mayo and creole seasoning.
  6. Spread on top of the crab mixture.
  7. Bake 20 minutes or until bubbly and golden. Place serving dishes on serving tray and garnish each serving with chives.
 

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