CRAB MEAT IMPERIAL
Crab Meat Imperial is one of my favorite dips. Pairs well with Artisan crackers or French bread.
1 pound lump crabmeat, picked over to remove any shell and cartilage
1/2 cup scallions, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 cup chopped pimentos
1 egg yolk
1 teaspoon dry mustard
4 artichoke hearts, coarsely chopped
2 tablespoons paprika
1 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
1/4 cup seasoned bread crumbs
Salt and black pepper
Preheat oven to 375 degrees
In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika and one-half cup of the mayonnaise. Stir until well-mixed and season with salt and pepper to taste.
Spoon the crabmeat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise. Sprinkle Parmesan and bread crumbs on top and bake in the hot oven for 15 to 20 minutes until heated through. Serve immediately, Enjoy!
One pound of blanched crawfish tails can be substituted for the crabmeat