Crabmeat Imperial From Commander's Palace

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.