Emeril's Crab Imperial

Ingredients

• 1 1/2 cups lump crabmeat, picked over to remove any shell and cartilage
• 1 cup homemade mayonnaise
• 2 tablespoons finely chopped green bell peppers
• 2 tablespoons finely chopped red bell peppers
• 1 tablespoon minced shallot
• 1 tablespoon minced parsley
• 1 1/2 teaspoons minced tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2-4 tablespoons black caviar
• 1/4 breadcrumbs
• 1/4 finely grated parmesan cheese
• 1/2 lb fresh pea shoots
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt

Directions

1. 1

   Preheat oven to 375ºF.

2. 2

   In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt and white pepper.

3. 3

   Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.

4. 4

   Divide the crabmeat among 4 shallow ramekins.

5. 5

   Sprinkle 1 tablespoon each breadcrumbs and cheese on top of each and bake until warmed through and browned on top, about 12-15 minutes.

6. 6

   Sauté the pea shoots in oil for 1-2 minutes,season with salt, remove. Serve alongside the crab.