INGREDIENTS
1 lb. jumbo lump crabmeat
½ cup Hellman’s Mayonnaise
1 tsp. sugar
1 tsp. Old Bay seasoning
1 tsp. finely chopped Italian parsley
1 large egg lightly beaten
Squeeze of lemon juice
DIRECTIONS
old bay, lemon juice and parsley together and blend well. This is your imperial sauce.
Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
Place portions in the baking dish of your choice, using ramekins or small casserole dishes.
Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees.
Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.
