This is simply amazing! Just enough extras to add flavor, but not take away from the crab.
You will need:
1 egg at room temperature
1/2 cup mayonnaise
1/4 tsp cayenne pepper
1/2 tsp worcestershire sauce
1/2 tsp dry mustard
1/2 tsp Old Bay Seasoning
1/2 tsp sugar
1 tbsp all purpose flour
1/4 cup minced fresh parsley
1 lb jumbo lump crabmeat
2 tbsp butter
paprika for imperial topping
lemon wedges for imperial topping and garnish
In a large bowl whisk together egg, mayonnaise, cayenne pepper, worcestershire sauce, dry mustard, Old Bay Seasoning and sugar until smooth. Gently fold in the flour, parsley, and crab meat with a rubber spatula until thoroughly mixed. Let sit for 5 – 10 minutes.
Line a baking pan with parchment paper. Spray 4 6 ounce au gratin dishes with nonstick cooking spray. Put the imperial mixture in the dishes. Sprinkle with the paprika and dot with butter.
Bake on center rack of 350 degree oven for 18 – 20 minutes or until puffy and lightly browned. Squeeze a little lemon on each and serve.
Enjoy!
Edit: Margo tried this in a single casserole dish. It was less work and easier to serve. The individual servings would be great for impressing friends at dinner.
