Emeril's Crab Imperial

chia's Note:

The title says it all! Updating 8/3/07-- I made this again and added 2 scallions, some yellow peppers and a tbsp of creole seasoning. It was a great addition to the original recipe.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 ½ cups lump crabmeat , picked over to remove any shell and cartilage
• 1 cup homemade mayonnaise
• 2 tablespoons finely chopped green bell peppers
• 2 tablespoons finely chopped red bell peppers
• 1 tablespoon minced shallot
• 1 tablespoon minced parsley
• 1 ½ teaspoons minced tarragon
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 2 -4 tablespoons black caviar
• ¼ breadcrumbs
• ¼ finely grated parmesan cheese
• ½ lb fresh pea shoots
• 2 tablespoons vegetable oil
• ¼ teaspoon salt

Directions:

1. Preheat oven to 375ºF.
2. In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt and white pepper.
3. Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.
4. Divide the crabmeat among 4 shallow ramekins.
5. Sprinkle 1 tablespoon each breadcrumbs and cheese on top of each and bake until warmed through and browned on top, about 12-15 minutes.
6. Sauté the pea shoots in oil for 1-2 minutes,season with salt, remove. Serve alongside the crab.

Reviews

[Nefertari81]

I used this recipe to stuff some baby portabella mushrooms with and it worked really really well. Lots of compliments with this one and its super easy. I omited the caviar and didn't use any pea shoots. Will make again, and again. Thank you!

[Barb Gertz]

Very, Very good and so easy to make, I used Best Foods Mayonnaise, worked fine. I didn't use the caviar as we don't care for it. Served it with sauted snow peas. DH like the leftover for lunch cold. Thank you Chia for another delicious recipe.