Crabmeat Imperial

Crabmeat Imperial


Serves 8 as an appetizer or first course



2 cups onions, minced

1 cup bell pepper, minced

1 1/2 cups celery, minced

1 1/2 cups green onion, tops only, minced

1 tablespoon butter

Salt, to taste

1/2 teaspoon pepper

1 teaspoon garlic powder

1 cup pimentos (drained well), minced

1 cup mayonnaise

1/4 cup stone ground mustard

1 tablespoon Worcestershire sauce

1 tablespoon Tabasco sauce

3 pounds lump crabmeat (free of shells)

Paprika

Chopped red and green pepper, for garnish, if desired



Preheat oven to 350 degrees.



In a large skillet, saut� onions, bell pepper, celery and green onions in

Melted butter.



Add salt, pepper, garlic powder and pimentos. Saut� for about 15 minutes.



Remove from heat and let cool. Add mayonnaise, mustard, Worcestershire and

Tabasco.



In a large mixing bowl, gradually ladle sauce mixture over crabmeat and fold

Gently with hands to coat crabmeat. (You may not need all the sauce

Mixture).



Using your hands, fill individual casserole pans or large shells with

Crabmeat. Sprinkle with paprika.



Bake until hot, about 20 minutes. Garnish with red and green pepper, if

Desired.