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Crab Imperial

Crab Imperial, Chef Frank shows you how to make this old school Maryland classic. INGREDIENTS....makes 3 servings 1lb. Blue crabmeat 1 1/2 cups mayo 1 tsp celery salt 2 tbsp fresh lemon juice 1 1/2 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1/2 tsp black pepper 2 tbsp minced fresh parsley Recipe 1. Drain crabmeat but gently squeezing out all excess liquid. 2. In large bowl combine mayo, celery salt, mustard, Worcestershire sauce, black pepper. 3. Place crabmeat and parsley in a separate large bowl. 4. Start by adding 2/3 cup imperial mix to crab and parsley. Add enough imperial mix to coat the crabmeat. This mixture should be wet but not soupy. 5. Put crab imperial in casserole dish. DO NOT pack tightly. 6. Cover your crab imperial with moderate layer of the remaining imperial sauce. 7. Sprinkle with paprika. 8. Bake at 400 for 12 minutes or until golden brown.