CRAB IMPERIAL

1 large egg

½ cup Hellmann’s mayonnaise

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon lemon zest

2 teaspoons lemon juice

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon paprika

½ teaspoon Old Bay Seasoning

3 tablespoons grated parmesan cheese

¼ cup flat leaf parsley, chopped (plus more for garnish)

1-pound premium lump crabmeat

Lemon slices for garnish

Preheat oven to 375 degrees.

Crack the egg into the bottom of a large bowl and beat vigorously with a fork or whisk for 30 seconds until light and bubbly. Whisk in the mayo, mustard, Worcestershire, lemon zest, lemon juice, salt, pepper, ¼ teaspoon of the paprika, Old Bay, 2 tablespoons of the parmesan, and parsley until smooth and well-combined. Gently fold in the crabmeat until evenly coated, careful not to over mix or break up the lumps.

Prepare four small ramekins or one gratin casserole dish with non-stick spray. Evenly divide the crab mixture between the ramekins or spread evenly in the casserole dish. Dust the tops with the remaining parmesan followed by the remaining paprika.

Bake for 20-30 minutes until puffed, bubbly, and lightly browned (cooking time will be quicker for the ramekins vs. one casserole dish).

Remove from the oven and garnish with chopped parsley and lemon wedges. Serve with rice pilaf and roasted asparagus or simple side salad.

Seafood

Casseroles

Gluten-free