Crab Imperial

Ingredients

• Lump crab meat (1 pound, picked over for shells)
• Mayonnaise (1/2 cup)
• Dijon mustard (1 tablespoon)
• Lemon juice (1 tablespoon, freshly squeezed)
• Worcestershire sauce (1 teaspoon)
• Old Bay seasoning (1 teaspoon)
• Fresh parsley (2 tablespoons, chopped)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Butter (2 tablespoons, melted)
• Breadcrumbs (1/2 cup, preferably panko for extra crunch)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, chopped parsley, salt, and pepper. Be careful not to break up the crab meat too much.
3. Spoon the crab mixture into individual ramekins or a greased baking dish, distributing it evenly.
4. In a separate bowl, mix the breadcrumbs with the melted butter until well combined. This will give your topping a rich flavor and crunchy texture.
5. Sprinkle the breadcrumb mixture evenly over the crab mixture, ensuring it covers the top.
6. Place the ramekins or baking dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the crab mixture is heated through.
7. Remove from the oven and let cool slightly before serving. Serve hot, garnished with additional chopped parsley if desired.