Crab Imperial - cooking recipe

Ingredients

1 lb backfin jumbo lump crab meat
4 tablespoons mayonnaise (do NOT use low-fat)
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 egg, slightly beaten
2 tablespoons chopped green peppers, sauteed
2 tablespoons chopped pimiento, drained
Casserole Topping
1 egg yolk
2 tablespoons mayonnaise (do NOT use low-fat)
1/8 teaspoon Old Bay Seasoning

Preparation

Gently go through the lump crab meat for any shell fragments. Set crab meat aside.
Mix mayonnaise, Worcestershire sauce, salt and egg together until well blended.
Fold in the sauteed peppers and drained pimentos.
Very carefully, fold in the crab meat lumps until coated with mayonnaise mixture.
Place in buttered casserole dish.
Casserole Topping:.
In small bowl, mix together the egg yolk and the mayonnaise.
Now spoon on top of the casserole filled with crab mixture.
Sprinkle the Old Bay seasoning on top.
Bake 350 degrees for 25 minutes or until browned. May serve with lemon wedges.