Seaview Crab Imperial

Ingredients

• 2 ounces green bell peppers, finely diced (1/4 cup)
• 2 ounces red bell peppers, finely diced (1/4 cup)
• 1 teaspoon butter (I use 1 tablespoon even when I half this recipe- it gives such a nice flavor)
• 1 cup mayonnaise
• 2 eggs, lightly beaten
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dry mustard
• salt and pepper
• 2 lbs lump crabmeat, picked over to remove shells
• paprika
• lemon wedge, for garnishing

Directions

1. 1

   In skillet over medium heat, saute the peppers in the butter until soft. Allow to cool.

2. 2

   In a large bowl, mix all the ingredients except the crab meat together.

3. 3

   Gently fold in crab meat, trying to keep the chunks from breaking up. Do not over mix.

4. 4

   Spoon evenly into 6 buttered scallop shells or individual casserole dishes. Sprinkle lightly with paprika (I use Old Bay) Even though it's not in the original recipe, I always put an additional tiny pat of butter on top of each one before I bake them. You just can't have too much butter when you're eating this!

5. 5

   Bake at 350 for about 15 minutes. Serve garnished with lemon wedges.