Commander's Palace Crab Meat Imperial

Oxmoor House
8 servings


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1 medium-size green pepper, diced
1 1/2 cups mayonnaise, divided
2 eggs, lightly beaten
1 tablespoon English mustard
2 whole pimientos, drained and diced
1 teaspoon salt
1/2 teaspoon white pepper
3 pounds lump crab meat


Combine green pepper, 1 cup mayonnaise, eggs, mustard, pimiento, salt, and pepper in a large mixing bowl; mix well. Add crab meat; mix gently so that lumps are not broken.

Place 8 crab shells or 6-ounce custard cups on a 15- x 10- x 1- inch jellyroll pan. Spoon 1 cup crab meat mixture into each shell. Top evenly with remaining mayonnaise; sprinkle with paprika. Bake at 350° for 15 minutes. Serve hot or chilled.

Created date

February 2010