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Crab Imperial
½ cup bread crumbs
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 large egg, beaten
1 teaspoon Mild Seafood Seasoning
2 teaspoons Worcestershire sauce
1 cup mayonnaise
1 pound backfin crabmeat
4 crab shells or molds, cleaned and dried
Preheat the oven to 350 degrees. In a large bowl combine the bread crumbs, butter, cream, egg, seafood seasoning, Worcestershire, and ½ cup of the mayonnaise. Mix well.
Gently fold in the crabmeat and form the mixture into 4 parts. Avoid over-mixing. Lay the crab shells or molds on a sheet pan. Stuff each shell with a mound of crabmeat, being careful not to over pack.
Spread the remaining ½ cup of mayonnaise over the crab mounds until it is completely covered. Sprinkle generously with paprika.
Bake for 20 minutes, or until the tops are golden brown. Serve immediately.
Yield: 4 servings
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"I sent a combination dinner to my best friend in Wisconsin for her birthday and she was absolutely delighted with it. Everything was perfect!! She said it was the best gift she'd ever received. Thanks very much—I look forward to ordering more from your wonderful establishment."
Mary Ann G., Virginia