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Crab Imperial Recipe

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This recipe for Crab Imperial, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Davis
Added: Monday, May 29, 2006


1 pound crabmeat - fresh is best, but the Phillips canned crab will work as well
1/2 cup real mayonnaise (Hellman's or Best Foods)
1 tablespoon freshly squeezed lemon juice
1 teaspoon worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 egg, beaten
1/4 cup fresh bread crumbs
1 teaspoon paprika
3 tablespoons butter

Preheat oven to 400 degrees. In a medium bowl, combine mayonnaise, lemon juice, worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg. Mix thoroughly. Gently add the crab meat. Butter individual scallop shells or ramkins and lightly coat each dish with bread crumbs. Spread the crab mixture into the dishes and sprinkle the tops with paprika and dot with butter. Bake in a preheated oven for 20 minutes or until hot and bubbly.

Personal Notes:
Personal Notes:
Who is Linda Davis?
Most of you have probably never heard of me, but a few will know my brother, Rick Lynn. We are the children of Elsie Isbell, sister of W. G. Scott (father of Joyce Mize). Joyce and I are one year apart in age and we were very close growing up although she grew up in Alabama and I in Tennessee. We always wrote to each other and visited almost every summer.
I live in Washington state, near Seattle, where there is an abundance of seafood and salmon. I'm including a recipe that I make often when we go crabbing in Puget Sound. I hope you will enjoy it. If you really want good food, you must try the recipes sent by my brother, Rick. He's the best cook ever.




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