Crabmeat Imperial from Commander's Palace

Here's a classic from the famous Commander's Palace located in the heart of the beautiful Garden District of New Orleans.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 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

Directions

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