Title: Commander's Palace Crab Meat Imperial
Categories: Entree Seafood Cajun
Yield: 8 Servings

2	tb	Butter
1/4	c	Onions, minced
2	tb	Celery, minced
2	tb	Green pepper, minced
1/4	c	Green onions, tops only,
		Minced
1/2	ts	Freshly gound pepper
1	ts	Powdered garlic
1	c	Mayonnaise
1/2	c	Pimiento, minced and well-
		Drained
1/4	c	Creole mustard
1	tb	Worcestershire sauce
1	tb	Tobasco sauce
2	tb	Parsley, chopped
2	lb	Cooked fresh lump crab meat
		(Pick our anu shells)
		TOPPING:
		Mayonnaise
		Paprika

In a large skillet melt butter, add onions, green pappers, celery. green onions and seasonings and saute for 15 minutes. Remove from ehat and add Mayonnaise, pimiento, mustard, Worcestershire sauce, Tobasco sauce, and parsley. Mix well and let cool for about 20 minutes. Place crab in a large mixing bowl and pick out any shells, being careful not to break up lumps. Ladle the sauce over the crab meat and mix gently to coat the crab meat without breaking up the lumps. Usin your hands, fill individual casserole dishes or ramekins or large flat sea shells, with 3/4 cup crab meat mixture. Coat each casserole with one tablespoon mayonnaise, sprinle paprika over the top. Heat in 350 degree oven for 8 to 10 minutes, or until it bubbles.

SOURCE: BRAILE MONITOR, April 1991 Typos: Kathryn Cone

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