Crab Meat Imperial

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3/4 cup	46g / 1.6oz	Small-diced yellow onions
2 tablespoons	30ml	Minced shallots
1/4 cup	36g / 1.3oz	Small-diced red peppers
1/4 cup	36g / 1.3oz	Small-diced yellow peppers
1/4 cup	27g / 1oz	Small-diced celery
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1 lb	454g / 16oz	Crab meat - picked over
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Chopped parsley
1/4 cup	15g / 0.5oz	Chopped green onions
1 cup	237ml	Homemade or prepared mayonnaise
2 tablespoons	30ml	Creole mustard
1/4 teaspoon	1.3ml	Tabasco sauce
1/4 cup	36g / 1.3oz	Dried fine bread crumbs
1/2 tablespoon	7.5ml	Rustic Rub - see * Note
2 tablespoons	30ml	Chopped chives - for garnish

Recipe Instructions

* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees.

In a large saute pan, heat the olive oil. When the pan is smoking hot, add the onions, shallots, peppers, celery, salt and cayenne. Saute for 5 minutes or until the vegetables are wilted. Add the crab meat, garlic, parsley and green onions, saute for 1 to 2 minutes. Remove from the heat and cool for about 30 minutes.

In a mixing bowl, combine the crab meat mixture with 3/4 cup of the mayonnaise, the mustard and Tabasco. Mix until thoroughly incorporated. Spoon the mixture into 4 coquille shells.

In a mixing bowl, combine the bread crumbs, the remaining mayonnaise and the Rustic Rub together. Spread the top of the crab mixture with the bread crumb mixture.

Bake for 20 minutes, or until bubbly and brown. Place the shells on a platter and garnish with chopped chives.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2307 broadcast 04-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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