Crab Imperial

Crab Imperial

1 pound crab meat
1/2 cup sour cream (may use mayonnaise if desired)
1 teaspoon sugar
1 teaspoon old bay seasoning (I make my own)
1 tablespoon parsley finely chopped

dash of worcestershire sauce
dash of cayenne pepper
dash of dry mustard

pinch of cinnamon and nutmeg (optional)
1 small shallot chopped very fine (optional)
1 egg lightly beaten
1 teaspoon lemon juice
1/2 to 2/3 cup gf bread crumbs

I was going to make crab cakes but this sounds much easier and is just as tasty. Mix all ingredients except crab meat. Gently toss crab meat in the sauce, saving about 1/3 in case it is not needed which depends upon the size of the crab pieces. If sauce is too thin, add a bit of bread crumbs to the mix. Place serving size portions in ramekins or small casserole dishes, one serving each. Sprinkle with bread crumbs. Bake in oven 20 to 25 minutes at 350 F. Let servings sit for about 10 minutes before serving. Serve with ansy side you prefer and lemon wedges and parsley as a garnish.