Deviled Imperial Crab
|Lump crab meat||2 Pound (Backfin)|
|Dressing||1 Tablespoon (Durkee's)|
|Worcestershire sauce||1 Tablespoon (Lea And Perrins)|
|Rolled cracker crumbs||1 Cup (16 tbs)|
|Butter||1⁄8 Pound, melted|
Combine crab meat, Durkee's dressing, mayonnaise, and Lea and Perrins sauce.
Blend these ingredients lightly so as not to break the crab lumps; mound into 4 or 5 clean hard-crab shells.
Combine paprika with cracker crumbs; pat onto the filled crab shells.
Pour melted butter over crabs immediately before baking.
Into a shallow baking pan pour water to a depth of 1/4 inch; place crabs in a baking pan and bake in a 350-400 degree oven for 12 to 15 minutes.
Finish under broiler if a golden brown color is not reached in the oven.