Crab Imperial, Baltimore Style

Ingredients

• 4 tablespoons ( 1/2 stick) butter
• 2 tablespoons diced green bell pepper
• 2 tablespoons diced red bell pepper or pimiento
• 1/2 cup chopped mushrooms
• 3/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon Tabasco Sauce
• 1 teaspoon capers
• drained and chopped
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Chesapeake seasoning
• 1 pound jumbo lump crabmeat
• picked over
• 1 egg
• beaten
• 1/4 cup mayonnaise
• Pinch of paprika
• 1 tablespoon chopped parsley

Instructions

1. Preheat the oven to 350F.
2. Melt the butter in a small skillet and saute the bell peppers and mushrooms until soft.
3. Set aside.
4. Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well.
5. Add the sauteed peppers and mushrooms.
6. Place the crabmeat in a mixing bowl and pour the mixture over it.
7. Toss gently.
8. Spoon the mixture into 4 individual gratin dishes or well-cleaned crab shells.
9. (Place filled shells on a baking sheet.)
10. Bake for 20 to 25 minutes.
11. Meanwhile, prepare the topping: Combine all the ingredients in a small bowl and mix well.
12. Remove the casseroles from the oven.
13. Preheat the broiler.
14. Spoon the topping evenly over each casserole.
15. Place under the broiler for 1 to 2 minutes, or until nicely browned.
16. (If a broiler is unavailable, brown the top in the oven.
17. It will take a bit longer.)
18. Serve immediately.