Crab Imperial

Ingredients

• 1 lb jumbo lump crabmeat
• 1/2 cup mayonnaise
• 1 large egg
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tsp Old Bay seasoning
• 1 tbsp fresh lemon juice
• 2 tbsp finely chopped red bell pepper
• 2 tbsp chopped fresh parsley
• 1/4 tsp cayenne pepper
• 1/4 cup dry bread crumbs
• 1 tbsp unsalted butter, melted
• 1/4 tsp sweet paprika

Before you cook

• Heat the oven to 375°F and butter four 8-ounce ramekins.
• Pick through the crabmeat carefully for shell, trying not to break the lumps.
• Finely chop the bell pepper and parsley.

Steps

1. Whisk the mayonnaise, egg, Dijon, Worcestershire, Old Bay, lemon juice, and cayenne together in a large bowl until smooth.
2. Stir in the bell pepper and parsley.
3. Add the crabmeat and fold it in with a rubber spatula using no more than a dozen gentle strokes.
4. Divide the mixture among the four ramekins without pressing it down.
5. Toss the bread crumbs with the melted butter in a small bowl.
6. Scatter the buttered crumbs over the tops and dust each one with paprika.
7. Set the ramekins on a baking sheet and bake for 22 to 25 minutes, until the tops are golden and the centers are hot.
8. Slide the ramekins under a high broiler for 1 minute if you want more color.
9. Let them stand for 3 minutes before serving.