Crab Imperial
1 pound can of large sized lump crab, drained
Sauce:
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 teaspoon lemon zest
1/2 teaspoon celery salt
1/2 teaspoon dry mustard powder
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon dried ground ginger
1/4 teaspoon mace
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Topping:
1 teaspoon parsley
1 tablespoon melted butter
1/2 cup gf bread crumbs
1 teaspoon paprika
Drain lump crab and set aside. Mix all ingredients for sauce and set aside. Seafood seasoning may be substituted for the spices in the sauce. Gently fold the sauce into the crab reserving 1/3 of the sauce for drizzling over the crab mixture. Gently place crab mixture into ramekins but do not pack, leave it light. Drizzle remaining sauce over the crab mixture. Last mix topping ingredients and sprinkle over the top of the whole mixture. Bake in preheated 400 F oven for 15 to 20 minutes. Serve immediately with lemon wedges and perhaps a side salad or garnish. Much easier to make than crab cakes and so delicious.
