Crab Imperial

Growing up, our local fine dining restaurant, The Bistro, featured this main dish on its menu. It was baked and served in individual scallop shells, which was a nice touch. Here it’s made in a single baking dish. While simple to prepare, the flavor is divine, and my sister-in-law and I continue to compete over who gets more seconds…and thirds…and fourths…

Phillips Seafood is a chain of restaurants along the Eastern Seaboard. We would frequent the Ocean City, Maryland, restaurant in the summers, which is where I learned the proper method of removing the meat from a crab. Phillips brand crab meat is available at Costco and other stores across the country, so you should be able to find good quality crab meat, when in season and available.

Clean 1 lb. back fin crab meat of small shell bits. In a bowl, mix together:

• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. Dijon mustard
• 2/3 cup mayonnaise
• 1 tsp. salt
• dash red pepper or hot sauce

Set 1/3 of the mixture aside, and mix the remainder with the crab meat. Spread crab mixture into a baking dish (or divide into individual portions) and spread remaining sauce over the top. Bake at 400° for 15 minutes. Sauce should turn a golden brown color.