Crab Imperial
1 egg
1/3 C mayonnaise
1/4 tsp. dried mustard
2 tsp. Worcestershire sauce
1 TBS lemon juice
2 C fresh lump crab meat or 2 cans (7-1/2 oz.) crab meat
1 TBS capers, drained
2 TBS green pepper, chopped
2 slices white bread, cubed
1/4 C cheddar cheese, grated
1 lemon, quartered into wedges (for serving; optional)
Preheat oven to 400-degrees F. In a bowl, mix together egg, mayonnaise, dried mustard, Worcestershire sauce and lemon juice; mix well. Remove any remaining cartilage and shell from crab meat. If using canned crab meat, make sure to drain thoroughly. Add crab meat to egg mixture with capers, chopped green bell pepper and cubed bread. Toss lightly with a fork or spoon until combined. Place crab meat mixture into a lightly-greased shallow baking dish; bake for ten minutes. Sprinkle grated cheddar cheese on top; bake for five minutes longer or until cheese melts and becomes bubbly. Recipe makes enough for four servings.
Suggestion: Serve with lemon wedges.
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