Chef Frank delivers the goods In this video. He revisits a Maryland classic. Crab Imperial.
Crab Imperial, Chef Frank shows you how to make this old school Maryland classic.

INGREDIENTS....makes 3 servings
1lb. Blue crabmeat
1 1/2 cups mayo
1/2 tsp celery salt
2 tbsp fresh lemon juice
1 1/2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/2 tsp black pepper
2 tbsp minced fresh parsley
1 tsp melted butter
1 TBSP Old Bay Seasoning
1 egg


Recipe
1. Drain crabmeat but gently squeezing, then discard out all excess liquid.
2. Place crabmeat and parsley in a large bowl.
3. In separate bowl combine mayo, lemon juice, celery salt, mustard, Worcestershire sauce and black pepper. Set aside 1/3 of this mixture to used as topping.
3. To the remaining mix add Old Bay seasoning, egg and melted butter, combine with a whisk.
4. Start by adding 2/3 cup imperial mix to crab and parsley. Add enough imperial mix to coat the crabmeat. This mixture should be wet but not soupy.
5. Put crab imperial in casserole dish. DO NOT pack tightly.
6. Lightly cover your crab imperial with some of the remaining imperial sauce.
7. Sprinkle very lightly with paprika.
8. Bake at 400 for 12 minutes or until golden brown. Finish under broiler setting to brown on top approximately 2 minutes.