Chef Nic's Crab Imperial
2 pounds backfin crab meat
1/2 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon oregano
1/8 teaspoon dry mustard
Few dashes hot pepper sauce
Mayonnaise for topping
Parsley flakes for topping
Paprika for sprinkling
Green pepper for garnish
Pimiento for garnish
Directions: Wash and disinfect cleaning and serving surfaces. Wash hands.
Remove shell from crabmeat. In a large bowl, mix together eggs, 1/2 cup
mayonnaise, Worcestershire sauce, salt, thyme, oregano, dry mustard, and
liquid hot pepper sauce. Gently mix into crabmeat. Coat a 2-quart casserole
lightly with mayonnaise and fill with crab mixture. (Nic used individual
ramekins.) Spread a thin layer of mayonnaise over top of crab mixture and
sprinkle with parsley and paprika. Top with thin green pepper and pimiento.
Bake at 350 degrees until mixture is hot and lightly browned, about 40
minutes. (You will need to adjust baking time if you use individual
casseroles.) Serves 8.