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  Recipe Home SeaFoods  Crab Meat Imperial
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  Crab Meat Imperial
  Category: SeaFoods
  Author: Goins
  Date: 1/13/2002
  Hits: 440

1 large green pepper, diced
2 pimentos, diced
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground white pepper
1 tbsp (15 ml) dry mustard
2 eggs, lightly beaten
3 tbsp (45 ml) dry sherry
2 pounds lump crab meat, picked over to remove bits of sheel and cartilage
Preheat oven to 350 degrees (175 C.) F.
Mix diced pepper and pimentos.
Add salt, pepper, mustard, 3 tbsp (45 ml) mayonnaise, eggs, and 2 tbsp (30 ml) of sherry. Mix well.
Carefully fold the crab meat into the pepper mixture so as not to break up the pieces of crab.
Add the remaining sherry.
Place the mixture in a buttered casserole.
Coat the top of the casserole with a thin layer of mayonnaise.
Sprinkle with paprika.
Bake 15 minutes.
Recipe from The New York Times Heritage Cookbook.
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