Crab Imperial Submitted by Linda Borella Six shallow 6 oz. Ramekins or other sizes 8 Tbl. unsalted butter, melted (divided) 3 Tbl. flour 2 cups heavy cream 1 pound jumbo lump crabmeat, picked over to remove shell pieces 1 cup Panko crumbs 1/2 cup finely chopped red bell pepper 1/4 cup finely chopped yellow onion 1/4 cup finely chopped fresh parsley 2 Tbl. sherry 2 Tbl. fresh lemon juice 1 tsp. Worchestershire sauce 1/2 tsp. salt 1 tsp. paprika 1 tsp. dry mustard powder 1/2 tsp. cayenne pepper Fresh ground black pepper to taste Toasted, sliced country bread for serving Heat oven to 375 degrees. Heat 5 Tbl. butter in a 2 quart saucepan over medium-high heat. Add flour and cook, stirring until smooth, about 2 minutes. Whisk in cream and bring to a boil: reduce heat to medium and cook, stirring, until thickened, about 10 minutes. Remove from heat and stir in crabmeat, half the Panko crumbs, bell pepper, onion, 1/2 the parsley, sherry, lemon juice, Worchestshire, 1/2 the paprika, mustard, cayenne pepper, and salt & pepper. Divide mixture evenly among the Ramekins: place Ramekins on a baking sheet and set aside. In a small bowl, mix remaining butter, Panko crumbs and paprika until evenly combined. Sprinkle these seasoned crumbs evenly over each Ramekin. Place baking sheet with Ramekins on middle rack in oven and bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with remaining parsley and serve hot with toast on the side.

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