Creole Crab Imperial

We are traveling to New Orleans in about a month and Amy can't wait. She totally has New Orleans on the brain, particularly when it comes to food. Yes, the cravings are starting up - crawfish, Gulf shrimp, beignets, coffee with chicory, red beans, andouille, gumbo, the list goes on and on. This week, it was all about crab, and this recipe was inspired by another food blogger/teacher Chef Dennis. His recent recipe for Crab Imperial looked so tasty and sounded so easy, we decided to indulge our craving and made it ourselves, adding a delicious crunchy butter-and-breadcrumb topping to ours. This classic recipe really allowed the deliciously sweet lump crabmeat to shine through. A touch of Tony Chachere's Creole Seasoning gave it that Big Easy kick. With a salad made with romaine lettuce from our neighbor's garden and some delicious fresh bread, this was a wholly satisfying meal. Yum!

Make the imperial sauce

Look at that crabmeat!

Fold in the crabmeat, gently.

Top with buttery seasoned panko and place in oven.

Creole Crab Imperial

slightly adapted and used with permission from A Culinary Journey with Chef Dennis, Maryland Jumbo Lump Crab Imperial

Ingredients:

1/2 cup mayonnaise

1 teaspoon sugar

2 teaspoons Creole seasoning (divided)

1 teaspoon finely chopped Italian parsley plus a little more for garnish

1 large egg

squeeze of fresh lemon juice

1 pound jumbo lump crabmeat

1/2 cup panko style breadcrumbs

1/2 stick butter, melted

In a large bowl, mix mayonnaise, sugar, 1 teaspoon Creole seasoning, parsley, egg and lemon juice. Gently fold in the crabmeat, taking care not to break it up. Place crab mixture into a casserole dish. Mix melted butter, remaining teaspoon of Creole seasoning, and panko together and lay on top of the crab mixture. Bake at 400 for 25-30 minutes, until hot and bubbly with a golden brown top. Serve garnished with additional chopped parsley.