Recipe - Crab Imperial (Commanders Palace)

1 Green pepper; finely chopped
2 Pimientos; minced finely
1 tablespoon English mustard
1 teaspoon Salt
One half teaspoon White pepper
2 Eggs
1 cup Mayonnaise
3 pound Lump crabmeat
Paprika

Mix pepper and pimientos. Add mustard, salt, white pepper and eggs. Add
mayonnaise and stir well. Add crabmeat. Mix lightly so that the lumps are
not broken.

Divide mixture into eight crab shells or casseroles, heaping it in lightly.
Top with a little coating of mayonnaise. Sprinkle with a dash of paprika.
Bake at 350 degrees for 15 minutes. Can be served hot or cold.

NOTES : From: Secrets from New Orleans' Best Kitchens, by Earlyne S.
Levitas, p. 60. From the book: "Another great dish is their Crab Meat
Imperial, which has a marvelous flavor from finely minced pimento, green
pepper and a subtle touch of English mustard." Lou Parris
lbparris@earthlink.net 1/97
Recipe by: Commander's Palace, New Orleans

Posted to TNT Recipes Digest by Lou Parris lbparris@earthlink.net on Apr
19, 1998