Crab Imperial

Ingredients:

Crab Mixture:
* 1 pound jumbo lump crabmeat, drained and picked over for shells
* 1/2 cup mayonnaise (Hellman’s or Duke’s recommended)
* 1 large egg, lightly beaten
* 1 teaspoon Worcestershire sauce
* 1 teaspoon Dijon mustard
* 1 teaspoon lemon juice, freshly squeezed
* 1/2 teaspoon Old Bay seasoning
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons unsalted butter, melted
* 1 tablespoon fresh parsley, minced

Panko Topping:
* 1/4 cup panko breadcrumbs
* 1 tablespoon unsalted butter, melted
* 1 tablespoon Parmesan cheese (optional, for extra flavor)
* Paprika (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease four small ramekins or a 1-quart baking dish.

2. In a large bowl, gently mix the crabmeat, mayonnaise, egg, Worcestershire sauce, Dijon mustard, lemon juice, Old Bay seasoning, salt, and black pepper until combined. Be careful not to break up the crabmeat lumps.

3. Gently stir in the melted butter and fresh parsley until just incorporated.

4. Divide the crab mixture evenly between the prepared ramekins or spread it in the baking dish.

5. In a small bowl, combine the panko breadcrumbs with melted butter and Parmesan cheese (if using). Stir until the breadcrumbs are well-coated.

6. Sprinkle the panko topping evenly over the crab mixture. Lightly dust with paprika for color and extra flavor.

7. Bake for 15-20 minutes, or until the top is golden brown and bubbly. For additional browning, broil for the last 1-2 minutes of cooking time.

8. Serve hot, garnished with additional parsley and lemon wedges if desired. Enjoy!