MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Charm City Crab Imperial
 Categories: Seafood
      Yield: 1 Batch
 
      6 tb Butter
      1 sm Green bell pepper; seeded,
           - deveined, and diced
      1 sm Red bell pepper or pimiento;
           - seeded, deveined,
           - finely diced
    1/2 c  Mushrooms; diced
    3/4 c  Mayonnaise
      1 tb Dijon-style mustard
      1 tb Worcestershire sauce
    1/8 ts Tabasco sauce
    1/2 ts Old Bay seasoning
    1/2 ts Ground black pepper
      1 ts Drained capers; chopped
    1/2    Lemon; juice of
      3 tb Fresh parsley; chopped
      1 lb Lump or backfin crabmeat;
           - picked over for shells
           Imperial Topping (recipe
           - follows)
           Paprika; for garnish

MMMMM----------------------IMPERIAL TOPPING---------------------------
      1    Egg; beaten
      1 tb Fresh parsley; chopped
    1/4 c  Mayonnaise
 
  Preheat the oven to 350°F.

  In a small skillet melt the butter over medium-high heat. Add the
  green and red peppers and mushrooms and saute until soft, about
  5 minutes. Put aside.

  Combine the mayonnaise, mustard, Worcestershire sauce, Tabasco sauce
  Old Bay, black pepper, capers, lemon juice, and parsley in a small
  bowl. Mix well. Add the sauteed peppers and mushrooms and stir in to
  combine thoroughly.

  Place the crabmeat in a mixing bowl and pour the sauteed pepper
  mixture over the top. Toss gently, taking care not to break up the
  lumps of crabmeat. Spoon the mixture into a 1/2 qt casserole or
  into 4 individual scallop shells or well cleaned crab top shells.
  Bake 20 to 25 minutes.

  While the imperial is baking prepare the topping.

  When the imperial is done, remove from the oven and preheat the
  broiler. Spoon the topping evenly over the large or individual
  casseroles and sprinkle with paprika.

  Place under the broiler until nicely browned, 1 to 2 minutes. If a
  broiler is unavailable, brown the top in the oven. It will take a
  bit longer.

  Serve immediately.
  
  For the Imperial topping (1/3 cup)
  
  In a small bowl combine the egg, mayonnaise, and parsley. Mix well.

  From: Al Clark
  Date: 09-11-95 Cooking
 
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