Crab Imperial Recipe With Sherry

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Ingredients

1 lb. Phillips Jumbo Lump Crab Meat
1 tsp. parsley
1 tsp. fresh lemon juice
1 egg
1 tsp. Phillips Seafood Seasoning
1 tsp. Worcestershire sauce
3 oz. Hellmann's mayonnaise
1 tsp. melted butter

Imperial Topping:
3 oz. Hellmann's mayonnaise
1 oz. half & half
1/2 tsp. Phillips Seafood Seasoning
1/2 tsp. fresh lemon juice
1/2 tsp. Worcestershire Sauce
Pinch of paprika
1/4 c. shredded Cheddar cheese
4 ramekins for baking (or empty natural crab shells)

Cooking Instructions

Combine all Crab Imperial ingredients (except for the crab meat) in a medium mixing bowl and whip until smooth.
In a separate mixing bowl, add Phillips crab meat and pour imperial mixture over crab meat.
Blend all ingredients together by tossing very gently in order to avoid breaking delicate crab lump meat.
Place 4+ ounces of the mix into each of 4 individual ramekins (or empty natural crab shells) and bake at 400° for 12-15 minutes.
While the imperials are cooking, combine Imperial Topping ingredients (mayonnaise, half & half, seafood seasoning, lemon juice & Worcestershire sauce) in a medium mixing bowl and whip until smooth.
After imperials are finished baking, remove from oven and switch oven to broil.
Top each ramekin (or natural crab shell) of baked crab imperial with the imperial topping and a pinch of paprika. Top each crab imperial with a Tbsp. of shredded Cheddar cheese.
Place in broiler to finish off until cheese has melted and imperials start to brown.

Please click through for info on safe handling of crab meat.

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