Crabmeat Imperial From Commander'S Palace - cooking recipe

Ingredients

2 cups onions, minced
1 cup bell pepper, minced
1 1/2 cups celery, minced
1 1/2 cups green onions, tops only, minced
1 tablespoon butter
1/2 teaspoon pepper
salt
1 teaspoon garlic powder
1 cup pimentos, minced (drained well)
1 cup mayonnaise
1/4 cup creole mustard
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco sauce
3 lbs lump crabmeat (free of shells)
mayonnaise, for topping
paprika

Preparation

Preheat oven to 350\u00b0F.
In a large skillet, saute onions, bell pepper, celery, and green onions in melted butter.
Add salt, pepper, garlic powder, and pimento. Saute for about 15 minutes.
Remove from heat and add mayonnaise, mustard, Worcestershire, and Tabasco. Let cool.
In large mixing bowl, ladle sauce over crabmeat and fold gently with hands to coat crabmeat.
Using your hands, fill individual casserole pans or large shells with crabmeat. Thinly coat the top with mayonnaise. Sprinkle with paprika.
Bake until bubbly.