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