CRABMEAT IMPERIAL FROM COMMANDER'S PALACE

Crabmeat Imperial from Commander's Palace image

Provided by Pepina Rae

Categories Crab

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 16

Previous Next

2 cups onions, minced
1 cup bell pepper, minced
1 1/2 cups celery, minced
1 1/2 cups green onions, tops only, minced
1 tablespoon butter
1/2 teaspoon pepper
salt
1 teaspoon garlic powder
1 cup pimentos, minced (drained well)
1 cup mayonnaise
1/4 cup creole mustard
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco sauce
3 lbs lump crabmeat (free of shells)
mayonnaise, for topping
paprika

Steps:

Preheat oven to 350°F.
In a large skillet, sauté onions, bell pepper, celery, and green onions in melted butter.
Add salt, pepper, garlic powder, and pimento. Sauté for about 15 minutes.
Remove from heat and add mayonnaise, mustard, Worcestershire, and Tabasco. Let cool.
In large mixing bowl, ladle sauce over crabmeat and fold gently with hands to coat crabmeat.
Using your hands, fill individual casserole pans or large shells with crabmeat. Thinly coat the top with mayonnaise. Sprinkle with paprika.
Bake until bubbly.

Nutrition Facts : Calories 357.4, Fat 13.8, SaturatedFat 2.7, Cholesterol 140.6, Sodium 1015.3, Carbohydrate 18.1, Fiber 2.5, Sugar 6, Protein 39.9