Brennan's Crabmeat Imperial Recipe #372997
From the famous Brennan's Restaurant in New Orleans, LA. Posted for ZWT5. You can substitute one pound of blanched crawfish tails for the crab meat.
by TxGriffLover
30 min | 15 min prep
SERVES 4
- 1 lb lump crabmeat, picked over to remove any shell and cartilage
- 1/2 cup scallion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/4 cup chopped pimiento
- 1 egg yolk
- 1 teaspoon dry mustard
- 4 artichoke hearts, coarsely chopped
- 2 tablespoons paprika
- 1 cup mayonnaise
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup seasoned bread crumbs
- salt & freshly ground black pepper
- Preheat oven to 375º.
- In a large bowl, combine the crab meat, scallions, bell pepper, pimiento, egg yolk, dry mustard, artichoke hearts, paprika, and one-half cup of the mayonnaise. Stir until well mixed and season with salt and pepper to taste.
- Spoon the crab meat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise. Sprinkle Parmesan and bread crumbs on top and bake for 15-20 minutes until heated through. Serve immediately.
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5 stars