Ingredients
-
1 1/2
-
1
-
2
-
2
-
1
-
1
-
1 1/2
-
1/2
-
1/4
-
2 - 4
-
1/4
-
1/4
-
1/2
-
2
-
1/4
Directions
Emeril’s Crab Imperial, The title says it all! Updating 8/3/07– I made this again and added 2 scallions, some yellow peppers and a tbsp of creole seasoning It was a great addition to the original recipe , used this recipe to stuff some baby portabella mushrooms with and it worked really really well Lots of compliments with this one and its super easy I omited the caviar and didn’t use any pea shoots Will make again, and again Thank you!
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
in a Medium Mixing Bowl, Mix Together the Mayonnaise, Bell Peppers, Shallots, Parsley, Tarragon, Salt and White Pepper. |
|
3
Done
|
Gently Fold the Crabmeat Into the Mayonnaise Mixture, Being Careful not to Break Up the Lumps, Then Carefully Fold in the Caviar Until Just Mixed. |
|
4
Done
|
Divide the Crabmeat Among 4 Shallow Ramekins. |
|
5
Done
|
Sprinkle 1 Tablespoon Each Breadcrumbs and Cheese on Top of Each and Bake Until Warmed Through and Browned on Top, About 12-15 Minutes. |
|
6
Done
|
Saut the Pea Shoots in Oil For 1-2 Minutes,Season With Salt, Remove. Serve Alongside the Crab. |
