Terry'S Crab Imperial - cooking recipe

Ingredients

1 1/2 c. heavy mayonnaise
1/2 c. heavy cream
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 egg yolk
1 1/2 lb. backfin lump crab meat

Preparation

Blend the cream, mustard, Worcestershire sauce and egg yolk in the mayonnaise.
Set aside 1/4 of the mixture.
Add crab meat to the remaining 3/4 of the mixture and blend lightly.
Divide the crab meat into 4 glass crab dishes or 4 real crab shells, cleaned thoroughly.
Top with the reserved mayonnaise mixture.
Bake in a preheated 350\u00b0 oven until thoroughly heated and lightly browned, approximately 20 minutes.